I recently found myself stuck in a dinner rut, desperately wanting to elevate our usual backyard grill night without spending hours in the kitchen prepping complicated sides. That is exactly when I decided to experiment with mixing savory ingredients directly into the patty, resulting in these incredible cheeseburgers in foil with veggies and potatoes recipe.

The grated potato surprisingly keeps the lean chicken incredibly juicy while the sharp cheddar creates pockets of melted goodness in every single bite. This Potato Cheddar BBQ Chicken Burgers Recipe has quickly become my go-to recipe for summer cookouts because it delivers gourmet flavor with minimal effort and simple pantry staples. I promise that once you try this unique combination of textures and smoky flavors, you will never look at a plain chicken burger the same way again.

Potato Cheddar BBQ Chicken Burgers Recipe

Ingredients

Here is everything you need to gather to create these juicy, flavor-packed burgers for your next family dinner.

1 pound ground chicken – Use a blend that has some dark meat if possible, as it provides more moisture and flavor than strictly chicken breast meat.
1/2 cup shredded cheddar cheese – Always buy a block and grate it yourself because pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
1/4 cup homemade BBQ sauce – Choose a thick, smoky sauce that will cling to the meat rather than a runny vinegar-based sauce that might make the mixture too wet.
1 medium potato – You need to grate this raw, and russet or Yukon Gold varieties work best due to their high starch content which helps bind the burger.
2 green onions – Chop these finely to ensure you get a mild, fresh onion bite throughout the burger without large, overpowering chunks.
Salt – Kosher salt is preferred here for its cleaner taste and ability to draw out the natural flavors of the poultry and potato.
Pepper – Freshly cracked black pepper adds a necessary kick of heat that balances the sweetness of the barbecue sauce perfectly.
4 burger buns – Brioche buns are an excellent choice because their slight sweetness pairs beautifully with the savory BBQ elements, but sturdy artisan rolls work too.

Note: This recipe yields 4 generous servings based on the ingredient quantities listed above.

Variations

Customizing this burger is half the fun, and there are countless ways to tweak the recipe to suit your dietary needs or flavor preferences.

If you are avoiding dairy, you can easily swap the sharp cheddar for a high-quality vegan cheese alternative that melts well. Smoked gouda or pepper jack are also fantastic dairy substitutions if you simply want a different flavor profile than cheddar. For those watching their sugar intake, look for a sugar-free BBQ sauce or make your own using monk fruit sweetener, which keeps the smoky taste without the glycemic spike.

You can also boost the nutritional value by mixing in other vegetables. Finely grated zucchini works similarly to the potato, adding moisture and nutrients, though you must squeeze out the excess water first. For a spicy kick, try adding diced jalapeños or a dash of cayenne pepper directly into the meat mixture. If you prefer red meat, this method of adding grated potato works wonderfully with lean ground beef or turkey as well, ensuring a tender result every time. You might also enjoy experimenting with Nashville Hot Chicken Pizza recipe as an exciting twist on your dinner rotation.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Equipment You Need

Large mixing bowl – Used for combining the meat, cheese, potato, and seasonings without overcrowding the ingredients.
Grill or heavy-bottom skillet – Essential for getting a good sear and char on the outside of the burgers.
Meat thermometer – Crucial for ensuring the chicken reaches the safe internal temperature of 165°F without overcooking.
Cutting board – Provides a stable surface for chopping onions and grating the potato safely.
Sharp chef’s knife – Needed for finely chopping the green onions and slicing any garnishes you plan to use.
Box grater – The best tool for shredding both the cheese and the raw potato to the perfect consistency.
Spatula – A sturdy metal spatula is necessary for flipping the burgers carefully so they don’t break apart.

How to Make Potato Cheddar BBQ Chicken Burgers?

Creating these burgers is a straightforward process that focuses on keeping the meat cold and handling it gently to preserve texture. You want to move quickly once the ingredients are out of the fridge to ensure the patties hold their shape during cooking. The combination of potato and chicken needs to bind well before hitting the heat.

Prepare the Vegetable Add-ins

Start by washing your potato thoroughly and grating it using the large holes of your box grater, leaving the skin on for texture if you like. Slice the green onions thinly, using both the white and green parts to maximize flavor and color in the mix. Pat the grated potato dry with a paper towel to remove excess starch and moisture before mixing.

Combine the Burger Mixture

Place your ground chicken in a large mixing bowl and add the shredded cheddar cheese, prepared potato, and chopped green onions. Pour in the BBQ sauce and sprinkle generously with salt and fresh cracked pepper to ensure every bite is seasoned well. Use your hands to gently fold the ingredients together until just combined, being careful not to overwork the meat.

Shape the Patties

Divide your chicken mixture into four equal portions to ensure they all cook at the same rate on the grill. Gently pat each portion into a round disc that is approximately three-quarters of an inch thick. Use your thumb to create a small indentation in the center of each patty to prevent them from puffing up while cooking.

Cook the Burgers

Preheat your grill or skillet to medium-high heat, ensuring the surface is well-oiled to prevent sticking. Place the patties on the heat source and let them cook undisturbed for about 4 to 5 minutes on the first side. Flip carefully when they release easily from the grate and have developed a nice golden-brown crust.

Finish and Rest

Brush a little extra BBQ sauce over the cooked side of the burgers while the second side finishes grilling. Check the internal temperature with your thermometer to ensure it reaches exactly 165°F for safety. Remove the burgers from the heat and let them rest on a plate for a few minutes to redistribute juices.

Additional Tips for Making this Recipe Better

I have learned a few tricks over the years that take these burgers from good to absolutely unforgettable.

I always chill the formed patties in the refrigerator for at least 30 minutes before grilling them. This helps the fats firm up and prevents the burgers from falling apart when they hit the hot grill grates.
I recommend using a box grater for the onions instead of chopping them if you have picky eaters. The onion juice flavors the meat more intensely, and the texture completely disappears into the patty as it cooks.
I find that brushing the cut sides of the brioche buns with melted butter and toasting them on the grill makes a huge difference. It adds a satisfying crunch that contrasts perfectly with the tender, juicy texture of the chicken patty.
I suggest you avoid pressing down on the burgers with your spatula while they are cooking. This is a common mistake that squeezes out all the delicious juices and the melted cheese that we want to keep inside.
I love adding a pinch of smoked paprika or garlic powder to the meat mixture. It amplifies the BBQ flavor profile and complements the sharp cheddar cheese beautifully without overpowering the chicken.

How to Serve Potato Cheddar BBQ Chicken Burgers?

Presentation is key to making these burgers feel like a special meal. I like to serve them on a large wooden board, surrounded by small bowls of extra toppings so everyone can build their own masterpiece.

Since the burger already has cheese and BBQ sauce inside, you don’t need to overload it, but fresh toppings add a nice crunch. Crisp lettuce leaves, thick slices of ripe tomato, and thinly sliced red onion are classic choices that cut through the richness. For a creamy element, sliced avocado or a dollop of coleslaw right on top of the patty adds wonderful texture and cools down the peppery heat.

Side dishes should complement the smoky flavors. Grilled corn on the cob with lime butter is a fantastic pairing that echoes the BBQ theme. Sweet potato fries are another natural companion; their sweetness balances the savory cheddar and chicken perfectly. If you want something lighter, a cucumber salad with a vinegar dressing provides a refreshing palate cleanser between bites.

Nutritional Information

Here is a quick overview of the estimated nutrition for one burger patty without the bun or extra toppings.

Calories: Approximately 320 kcal
Protein: 28g
Carbohydrates: 12g
Fat: 18g

Make Ahead and Storage

Planning ahead makes dinner time much less stressful, and these burgers are surprisingly durable for storage.

Refrigerator Storage

You can store any leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled completely before sealing the container to prevent condensation from making them soggy. They make excellent lunches the next day and can even be crumbled into salads cold.

Freezing Instructions

These burgers freeze exceptionally well, either raw or cooked, for up to 3 months. If freezing raw, stack the patties with squares of parchment paper between them to prevent sticking. Thaw them overnight in the refrigerator before grilling to ensure even cooking.

Reheating Tips

To reheat cooked burgers, place them in a skillet over low heat with a splash of water and cover with a lid. This steaming method helps restore moisture to the chicken and melts the cheese inside again. Avoid using the microwave if possible, as it tends to make ground chicken rubbery and tough.

Why You’ll Love This Recipe

There are so many reasons this specific recipe will earn a permanent spot in your meal rotation.

Incredible Moisture: The grated potato releases starch and water as it cooks, steaming the burger from the inside out. This guarantees that even lean ground chicken remains succulent and never dries out on the grill.
Built-in Flavor: By mixing the sauce and cheese directly into the patty, you get a perfect balance of BBQ tang and savory cheddar in every single bite. You don’t have to worry about toppings sliding off because the flavor is locked in.
Budget-Friendly: Ground chicken and potatoes are generally very affordable ingredients that feed a family for a fraction of the cost of steak or brisket. It feels like a premium meal without the premium price tag.
Hidden Veggies: This is a brilliant way to sneak vegetables into a meal for children who might otherwise refuse them. The potato blends so seamlessly with the meat that picky eaters won’t even know it’s there.
Versatile Cooking: You don’t need a fancy outdoor grill to make these; they cook up beautifully in a cast-iron skillet on the stove. This makes them a perfect recipe for any season, rain or shine.

Ash Tyrrell