# Smoked Chicken Burger > Juicy ground chicken patties gently smoked and topped with a sweet-savory caramelized onion jam for bright contrast. This recipe balances light poultry with bold smoke and a sticky-sweet finish—perfect for backyard cookouts or weeknight grilling when you want something different from beef. Canonical URL: https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe This smoked chicken burger is built around contrasts: the light, tender meat of an 80/20 ground chicken patty takes on substantial presence from low-and-slow smoke, and a sticky-sweet caramelized onion jam gives each bite a bright, savory counterpoint. Using a small amount of grated raw onion in the mix keeps the patties moist and adds a subtle onion backbone, while Worcestershire and smoked paprika layer in umami so the burger never tastes one-note. Melting cheddar at the end introduces a creamy, salty finish that pairs beautifully with the jam's glossy tang. This version works because it acknowledges chicken's tendency to dry out and addresses it at multiple steps: richer grind, gentle mixing, a shallow dimple to prevent doming, and smoking at lower temps rather than blasting over direct heat. It’s perfect for backyard cookouts when you want something lighter than beef but still boldly flavored, and it’s also a weekday show-off—prep the jam ahead and you can have impressive sandwiches with minimal fuss. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 45 minutes - Total Time: 65 minutes - Servings: 4 - Difficulty: Medium - Category: Dinner ## Ingredients ### Make the caramelized onion jam - 1 large Large yellow onion (use part grated for patties and the rest sliced for jam) - 2 tbsp Brown sugar (for onion jam) - 1 tbsp Balsamic vinegar (for onion jam) ### Season and form the chicken patties - 1 1/4 lb Ground chicken (preferably 80/20 or mix dark & white for juiciness) - 1 tbsp Worcestershire sauce - 1 1/2 tsp Kosher salt - 1 tsp Freshly ground black pepper - 1 tsp Smoked paprika ### Smoke the patties and melt the cheese - 4 slices Cheddar cheese slices ### Toast buns and assemble - 4 count Burger buns ## Instructions ### 1. Make the caramelized onion jam Slice most of the onion thinly (reserve about 1/4 of the onion to grate for the patties). In a small saucepan over medium-low heat, cook the sliced onion, stirring occasionally, until softened and beginning to brown, about 10–12 minutes. Add the brown sugar and balsamic vinegar, reduce heat to low, and simmer until syrupy and jam-like, 3–5 minutes more. Remove from heat and set aside to cool while you form patties. ### 2. Season and form the chicken patties Grate the reserved 1/4 onion finely and combine with the ground chicken in a bowl. Add Worcestershire, kosher salt, black pepper, and smoked paprika; mix gently until just combined—do not overwork. Divide into four equal portions and form into slightly oversized patties about 3/4-inch thick, pressing a shallow dimple in the center of each to prevent doming while cooking. ### 3. Smoke the patties and melt the cheese Preheat your smoker to 250°F (120–125°C) using apple, cherry, or hickory wood for a mild fruit/wood smoke. Place patties on the smoker grates and smoke until an instant-read thermometer reads 165°F (74°C) in the center, about 30–40 minutes (time will vary with thickness and smoker). In the last 3–5 minutes of cooking, top each patty with a cheddar slice so it melts. ### 4. Toast buns and assemble Toast buns cut-side down on the smoker or a hot skillet for 1–2 minutes until lightly browned. Build each burger: bottom bun, smoked chicken patty with melted cheddar, a spoonful of the caramelized onion jam, then the top bun. Let assembled burgers rest 2 minutes before serving to let juices redistribute. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 562 kcal - Protein: 33.7 g - Carbohydrates: 33.5 g - Fat: 32.6 g - Saturated Fat: 14.1 g - Trans Fat: 0.5 g - Fiber: 1.8 g - Sugar: 17.6 g - Added Sugars: 6.1 g - Cholesterol: 152 mg - Sodium: 1179 mg - Potassium: 958 mg - Calcium: 308 mg - Iron: 2.4 mg - Vitamin D: 0 mcg ## Tips ### Keep meat cold Work with chilled ground chicken and mix just until combined to preserve fat pockets that keep the patties juicy during smoking. ### Make a dimple Press a shallow dimple in the center of each patty so they cook flat and don’t dome; this helps even cooking and prevents thin edges. ### Use an instant thermometer Smoke until the internal temperature reaches 165°F (74°C); check through the side of the patty to avoid false readings from the cheese or bone. ### Low-and-slow smoke Set your smoker to about 250°F (120–125°C) to add smoke flavor without drying the meat, and choose fruit woods like apple or cherry for a mild, complementary note. ### Finish with cheese Add cheddar in the final 3–5 minutes and close the smoker or cover with foil to create a quick steam that melts the cheese evenly. ## Variations and Substitutions ### Lean swap: ground turkey Use ground turkey breast but add a tablespoon of olive oil or grated zucchini to compensate for the lower fat and keep the patty moist. ### Spicy kick: chipotle mayo Stir minced canned chipotle in adobo into mayo and spread on the bun for smoky heat that echoes the smoked paprika and wood smoke. ### Cheese swap: smoked gouda Replace cheddar with smoked gouda for a creamier melt and a deeper smoke echo that pairs nicely with the onion jam. ### Herb-forward: basil chimichurri Skip the jam and spoon a light basil or parsley chimichurri on top for a fresher, herbaceous version ideal in spring and summer. ## Notes These chicken burgers stay surprisingly moist thanks to a little grated onion folded into the mix and low-and-slow smoke. They shine at casual gatherings or whenever you want a lighter, flavorful alternative to a beef burger. ### Storage and Make-Ahead Store any leftover smoked patties and onion jam in separate airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze raw formed patties (flash-freeze on a tray, then bag) for up to 3 months; thaw overnight in the fridge before smoking. To reheat cooked burgers, warm them gently in a 300°F oven covered with foil for 10–12 minutes to avoid drying, or slip them back into the smoker for 10–15 minutes to refresh smoke flavor and melt cheese. ### Serving Suggestions Serve these burgers with a bright crunchy slaw dressed in apple cider vinegar to cut through the jam’s sweetness, and offer crisp sweet potato fries or grilled corn for a summery plate. Match the flavors with a lightly hopped amber ale or a dry Riesling to balance smoke and sweetness, and garnish the buns with quick-pickled cucumbers or a few peppery arugula leaves for texture contrast. ## Frequently Asked Questions ### Can I cook these patties on a gas or charcoal grill instead of a smoker? Yes—use indirect heat on a grill with a small foil pouch of soaked wood chips tucked near the burners or coals for smoke, and keep the temperature around 250–300°F to avoid overcooking. ### What if I only have lean ground chicken? Add 1–2 tablespoons of neutral oil or 2 tablespoons of grated onion or zucchini to the mixture to introduce moisture and fat-like juiciness, and be extra gentle when forming patties. ### Can I make the caramelized onion jam ahead of time? Absolutely—the jam keeps well refrigerated for up to 5 days and actually develops more depth of flavor over 24 hours; rewarm slightly before spooning onto the burger. ### How do I prevent the patties from falling apart on the smoker? Avoid overworking the meat, include the small amount of grated onion as a binder, chill the formed patties for 20–30 minutes if they feel soft, and handle them gently when flipping. ### Is 165°F really necessary for ground chicken? Yes—ground poultry should reach 165°F (74°C) to ensure safety because surface bacteria can be mixed throughout during grinding; use an instant-read thermometer for confidence. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Grilled Chicken with Chimichurri](https://www.topshelf.recipes/recipes/grilled-chicken-with-chimichurri) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)