Crispy Chicken Burger with Rosemary Sea Salt

This crispy chicken burger uses Rosemary Sea Salt in two smart places: quick-pickled red onions and a crunchy chicken coating. The chicken breast is seasoned, dipped in egg, rolled in crushed potato chips, and then baked until crisp. Mashed avocado, iceberg lettuce, brioche, and tangy onions make the burger rich, fresh, and balanced. Rosemary Sea Salt adds an herbaceous finish that works especially well with chicken, potatoes, and the sharpness of rice vinegar. Serve it for burger night, lunch, game day, or a casual dinner with potato salad or slaw.

Ingredients:

For the pickled red onions:

½ red onion, thinly sliced

3 tbsp of oil

2 tbsp of rice vinegar

1 tbsp of sugar

1 tsp of rosemary sea salt

For the crispy chicken:

6 oz of chicken breast

1 tsp of Rosemary Sea Salt

1 egg

2 oz of crushed potato chips

For the rest:

Brioche bun

Mashed avocado

Iceberg lettuce

Why Rosemary Sea Salt Works in This Crispy Chicken Burger

Rosemary Sea Salt works in this burger because rosemary pairs naturally with chicken and potatoes. It seasons the chicken before baking and also flavors the pickled onions, so the burger tastes connected from top to bottom. The herbal salt balances the richness of brioche and avocado while still keeping the chicken crisp and savory.

Instructions:

Add red onions to a bowl and add in the rest of the pickle ingredients

Let it marinade for at least an hour

Season the chicken breast with Rosemary Sea Salt

Dip in egg and then roll into crushed potato chips

Add to a baking tray and cook for 20 minutes at 400F

When ready - assemble the burger

FAQ:

Q: Can I make the pickled onions ahead?

A: Yes. Make them several hours ahead or the day before and keep them refrigerated.

Q: Can I use another coating besides potato chips?

A: Panko or crushed crackers can work, but potato chips reinforce the salty, crunchy burger texture.