Chicken Cordon Bleu Burgers

Chicken Cordon Bleu Burgers


"This is a kid-friendly version of the original with all the taste and very little effort. Chicken, ham, and Swiss cheese are cooked until melty and served on toasted onion buns with a creamy honey mustard sauce. No one could possibly resist this sandwich, especially a Mom with only one pan to clean."

Ingredients 30 m {{adjustedServings}} servings 387 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.
  2. Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.
  3. Place rolls, cut side up, under broiler. Toast until lightly browned.
  4. Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.
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Reviews 14

  1. 19 Ratings


Very nice and simple recipe that people can build on or change if individual tastes differ. I enjoyed the sauce quite a bit, and am going to make these without the bun and with a bit of wine in the sauce(heated at a low simmer)and some asparagus on the side, for a 'dinner for two' with the hubby. It made a nice filling sandwich that I will make again as well, for friends and for lunches.

Valerie's Kitchen

I made a modification to this recipe so I'm mainly rating it based on the sauce because the sauce is genius! So simple but the result is delicious. You can sub light sour cream which gives you a far healthier alternative to mayo and mustard on sandwiches and it also makes a great dipping sauce. You'll have tons left over so you could halve it if you don't want to use it for other purposes. Many reviewers menntioned the chicken was a bit bland so I chose to bread my chicken breasts in Italian style panko bread crumbs and the result was fantastic. You can see my changes in my modified version of this recipe on my profile. I was inspired and now I think this will be a regular on the dinner recipe rotation.


Quick, easy & good. We vut back on the amount of sauce made, but it was still alot. I think it could be cut in half. We also used Dijon mustard because we like a the kick.