Copycat Outback Steakhouse Alice Springs Chicken Burger Recipe – A Juicy, Cheesy Favorite

If you love the flavors of Outback’s Alice Springs Chicken, this burger version brings all that goodness into a handheld, juicy package. It’s sweet, smoky, tangy, and loaded with cheese and bacon. Think grilled chicken topped with honey mustard, sautéed mushrooms, crispy bacon, and melted Monterey Jack, all tucked into a toasted bun.

It’s rich and satisfying without being complicated. This is a crowd-pleaser you can make on a weeknight or serve for game day.

What Makes This Recipe So Good

• Big, bold flavor: Savory mushrooms, salty bacon, sweet-tangy honey mustard, and melty cheese create the perfect bite.
• Restaurant-quality at home: You’ll get that Outback vibe without leaving your kitchen or spending extra cash.
• Flexible cooking methods: Grill, grill pan, or skillet—use whatever you have.
• Customizable: Swap cheeses, add pickles or onion, or use brioche for a richer bun.
• Make-ahead friendly: The honey mustard and mushrooms can be prepped earlier to save time.

What You’ll Need

• Chicken: 4 boneless, skinless chicken breasts (pounded to even thickness or use chicken cutlets)
• Bacon: 8 slices, cooked until crisp
• Cheese: 8 slices Monterey Jack (or a Jack-cheddar blend)
• Mushrooms: 8 ounces cremini or button mushrooms, sliced
• Honey mustard sauce:
  • 1/3 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon smoked paprika (optional, but great)
  • Pinch of salt and black pepper
• Seasoning for chicken:
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sweet paprika
• Cooking fats: 2 tablespoons butter and 1 tablespoon olive oil
• Buns: 4 brioche or potato burger buns, split and toasted
• Toppings: Lettuce and tomato slices (optional but nice)

Instructions

1. Make the honey mustard. In a small bowl, whisk mayo, Dijon, honey, lemon juice, smoked paprika, salt, and pepper. Taste and adjust sweetness or tang. Cover and chill.
2. Prep the chicken. Pound the chicken to an even 1/2–3/4-inch thickness for faster, even cooking. Pat dry and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
3. Cook the bacon. In a skillet over medium heat, cook bacon until crisp. Drain on paper towels.Pour off excess fat, leaving about 1 teaspoon in the pan.
4. Sauté the mushrooms. Add 1 tablespoon butter and the olive oil to the skillet. Cook sliced mushrooms over medium-high heat with a pinch of salt and pepper for 5–7 minutes, until browned and tender. Set aside.
5. Cook the chicken. Grill over medium-high heat or sear in a lightly oiled skillet. Cook 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
6. Glaze with honey mustard. In the last minute of cooking, brush each chicken breast with a spoonful of honey mustard.
7. Add toppings and melt. Top each chicken piece with mushrooms, 2 bacon slices, and 2 slices of Monterey Jack. Cover the pan or close the grill lid for 30–60 seconds to melt the cheese.
8. Toast the buns. Spread a little butter on the buns and toast cut-side down in a dry skillet or on the grill until golden.
9. Assemble the burgers. Spread honey mustard on the bottom bun. Add lettuce and tomato if using. Place the cheesy, bacon-topped chicken on the bun. Add more sauce on the top bun and close.
10. Rest and serve. Let the burgers sit for 2 minutes to settle the juices, then serve hot with fries, chips, or a simple salad.

Keeping It Fresh

• Storage: Store cooked chicken, mushrooms, and bacon separately from the buns. Keep in airtight containers in the fridge for up to 3 days.
• Reheating: Warm chicken gently in a covered skillet over medium-low heat or in a 300°F oven until heated through. Add cheese at the end to re-melt.
• Make-ahead: The honey mustard keeps for 5–7 days in the fridge. Cook bacon and sauté mushrooms a day ahead to save time.
• Freezing: You can freeze the cooked, unassembled chicken breasts (without mushrooms or sauce) for up to 2 months. Thaw in the fridge overnight.

Benefits of This Recipe

• Balanced flavors: Sweet, smoky, salty, and tangy all play nicely together.
• High-protein meal: Chicken and cheese make it filling without needing a huge side.
• Family-friendly: The flavors are approachable, and you can control the sauce and toppings.
• Budget-conscious: Costs less than dining out, with generous portions.
• Versatile: Works for weeknights, meal prep, or casual entertaining.

Pitfalls to Watch Out For

• Dry chicken: Overcooking is the main culprit. Aim for 165°F internal temp and let it rest briefly.
• Soggy bun: Always toast the buns and don’t overload with sauce on the bottom bun.
• Uneven thickness: Pound chicken to even out hot spots and prevent charred edges with raw centers.
• Cheese not melting: Cover the pan or close the grill lid to trap heat for a smooth melt.
• Bland mushrooms: Don’t crowd the pan. Let them brown to build flavor.

Alternatives

• Cheese swap: Try smoked provolone, pepper jack for heat, or a sharp cheddar blend.
• Bun options: Brioche for richness, potato rolls for softness, or pretzel buns for a chewy bite.
• Lighter take: Serve the chicken on a lettuce wrap or over a bed of greens with extra honey mustard as dressing.
• Turkey or pork: Use turkey cutlets or thin pork chops. Adjust cooking time and ensure proper internal temps.
• Mushroom boost: Add caramelized onions or swap in portobello slices for deeper flavor.
• Add heat: Mix a little hot sauce into the honey mustard or add pickled jalapeños.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Use boneless, skinless thighs and trim excess fat. Cook a bit longer than breasts until they reach 175°F for best texture, then proceed with toppings.

What if I don’t have a grill?

A cast-iron skillet or grill pan works great. Get the pan hot, oil lightly, and sear until you have good color before flipping.

Is there a good store-bought honey mustard?

You can use your favorite brand, but a homemade mix of mayo, Dijon, and honey tastes fresher and lets you control sweetness.

How do I keep bacon crispy in the burger?

Cook it until just past golden, drain well, and add it right before melting the cheese so it stays crisp under the cheese cap.

Can I make this gluten-free?

Yes.

Use gluten-free buns and verify your Dijon and mayo are gluten-free. Everything else is naturally gluten-free.

What sides go best with this?

Crispy fries, kettle chips, sweet potato wedges, coleslaw, or a simple green salad all pair well.

In Conclusion

This Copycat Outback Steakhouse Alice Springs Chicken Burger packs all the sweet-tangy-smoky flavors you love into a juicy, melty sandwich. It’s simple to make, easy to customize, and perfect for both weeknights and weekends.

With a little prep and a quick sear, you’ve got a restaurant-style favorite at home—no reservation needed.