Name: Oktoberfest Maple Mustard Chicken Burger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 lb ground chicken; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons pure maple syrup; 1 tablespoon Dijon mustard; ½ teaspoon garlic powder; ¼ teaspoon paprika; 4 slices Swiss cheese; 1 cup sauerkraut, drained; 1 cup crispy fried onions; 4 pretzel buns or hamburger buns, toasted; Optional: extra maple syrup and Dijon mustard for serving

I bring you a festive, flavor‐packed burger inspired by Oktoberfest: a juicy ground chicken patty blended with maple syrup, Dijon mustard, and savory seasonings, topped with Swiss cheese, sauerkraut, and crispy fried onions, all served on a toasted bun. It’s a fun fusion of German festival flair and classic burger comfort. Oktoberfest Maple Mustard Chicken Burger

Why You’ll Love This Recipe

I love this burger because it balances sweet, tangy, and savory in each bite. The maple mustard adds a surprising twist, while the sauerkraut and crispy onions give texture and authenticity. It’s elevated but still approachable—perfect for impressing guests or treating myself to something special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground chicken
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon paprika
4 slices Swiss cheese
1 cup sauerkraut, drained
1 cup crispy fried onions
4 pretzel buns or hamburger buns, toasted
Optional: extra maple syrup and Dijon mustard for serving

directions

In a large mixing bowl, I combine the ground chicken, salt, pepper, maple syrup, Dijon mustard, garlic powder, and paprika. I mix gently—being careful not to overwork the meat, so the burgers stay tender.
I divide the mixture into 4 portions and gently shape them into patties about ¾‑inch thick. I press a shallow dimple in the center of each patty (this helps prevent bulging as they cook).
I preheat my grill (or grill pan) to medium‑high heat (around 375–400 °F). I clean the grates and brush with a little oil to prevent sticking.
I place the patties on the grill and cook for about 5–6 minutes per side, until the internal temperature reaches 165 °F. I avoid pressing down on the patties with the spatula to retain juices.
In the last minute of grilling, I place a slice of Swiss cheese on each patty so it melts. I also toast the buns (cut side down) for 1–2 minutes until golden.
To assemble: I put the cheesy patty on the bottom bun, top with sauerkraut, then a generous handful of crispy fried onions, and finally the top bun. I serve immediately (optionally with a drizzle of extra maple syrup + Dijon mustard).

Servings and timing

Yield: 4 burgers Crenn Recipes
Total time: 30 minutes (≈ 15 minutes prep + 15 minutes cook) Crenn Recipes

Variations

I could swap out Swiss cheese for Gruyère or even a mild cheddar for a slightly different flavor profile.
If I don’t have pretzel buns, I use standard hamburger buns (toasted).
For a lighter version, I might skip the crispy fried onions or reduce the amount.
I could add a smear of grainy mustard or a slice of tangy pickle for extra bite.
If I want more heat, I mix in a pinch of cayenne or chili powder into the patties.

storage/reheating

Storage: I store leftover patties (separated from buns) in an airtight container in the refrigerator for up to 2 days. Sauerkraut and fried onions I store separately to maintain texture.
Reheating: I reheat patties in a skillet or oven (at ~ 350 °F) for a few minutes until warmed through. I toast buns just before serving and add toppings fresh to preserve crunch.

FAQs

What is the Oktoberfest Maple Mustard Chicken Burger?

It’s a grilled chicken burger infused with maple syrup and Dijon mustard, topped with Swiss cheese, sauerkraut, and crispy fried onions—bringing together festive German flavors in a burger form.

What are the key ingredients needed for the Oktoberfest Maple Mustard Chicken Burger?

The essentials include ground chicken, maple syrup, Dijon mustard, garlic powder, paprika, salt & pepper, Swiss cheese, sauerkraut, and crispy fried onions (plus buns).

How do I prepare the patty for the Oktoberfest Maple Mustard Chicken Burger?

I gently mix all patty ingredients (seasoning, syrup, mustard, chicken) until just combined. Then I divide into equal portions and form fairly flat patties with a small dimple in the center.

What are some tips for grilling the perfect patty?

I keep the grill medium‑high, avoid pressing down on the patties (to preserve juiciness), and use the dimple trick to prevent doming. I add the cheese in the final minute to melt it without overcooking.

How do I assemble the Oktoberfest Maple Mustard Chicken Burger?

I start with bottom bun, place the cheesy patty, then a layer of sauerkraut, then crispy fried onions, and top with the bun. Optionally, I drizzle extra maple syrup + Dijon mustard mixture for added flavor.

Conclusion

I enjoy this Oktoberfest Maple Mustard Chicken Burger because it brings together unexpected flavors in a fun, flavorful way. It’s festive but approachable, perfect for a dinner that feels special without needing hours of work. I hope you try making it—and enjoy every bite.