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White Spot BC Chicken Burger (Triple O Sauce)

White Spot BC Chicken Burger (Triple O Sauce) - recipe card
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This iconic West Coast burger features a juicy, grilled chicken breast layered with crisp lettuce, ripe tomato, and a tangy-sweet Triple O sauce on a toasted bun. The sauce—a riff on the original—combines mayonnaise, relish, and a hint of vinegar for that unmistakable Pacific Northwest flavor.

Ingredients

Scale
  • For the Triple O Sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp sweet relish
  • 1 tbsp white vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp fine sea salt
  • For the Chicken:
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • For Assembly:
  • 4 hamburger buns (brioche or classic white)
  • 4 leaves green leaf lettuce, washed and dried
  • 1 large tomato, sliced into 8 thin rounds
  • Optional: 4 slices of Swiss or cheddar cheese

Instructions

  1. Make the Triple O sauce: In a small bowl, combine the mayonnaise, sweet relish, white vinegar, sugar, garlic powder, onion powder, and fine sea salt. Whisk until smooth. Cover and refrigerate for at least 15 minutes to allow the flavors to meld. The sauce should be tangy, sweet, and slightly chunky.
  2. Prepare the chicken: Pat the chicken breasts dry with paper towels. If any breast is thicker than 1 inch (2.5 cm), place it between two pieces of plastic wrap and gently pound to an even 3/4-inch (2 cm) thickness. This ensures even cooking and a juicy result.
  3. In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, fine sea salt, and black pepper. Rub this mixture evenly over both sides of each chicken breast. Let the seasoned chicken sit at room temperature for 10 minutes while you preheat the grill.
  4. Preheat a gas grill to medium heat (about 375°F / 190°C) or prepare a charcoal grill for direct cooking. The grill should be clean and well-oiled. You should be able to hold your hand 5 inches (12 cm) above the grate for 5 seconds—this indicates medium heat.
  5. Grill the chicken: Place the breasts on the grill grates at a 45-degree angle to create nice grill marks. Cook for 5-6 minutes per side, without moving them excessively. You are looking for golden-brown grill marks and the chicken to feel firm to the touch.
  6. Check internal temperature: Insert an instant-read thermometer into the thickest part of the breast—it should read 165°F (74°C). If it hasn’t reached that yet, continue grilling for 1-2 minutes more, watching closely to avoid drying out.
  7. If you’re adding cheese, place a slice on each breast during the last 2 minutes of grilling, and close the grill lid to melt it. Otherwise, transfer the cooked chicken to a plate and tent loosely with foil. Let rest for 5 minutes so the juices redistribute.
  8. Toast the buns: While the chicken rests, split the hamburger buns and place them cut-side down on the cooler side of the grill (or in a skillet over medium heat). Toast for 1-2 minutes until golden brown and warm. This adds texture and prevents sogginess.
  9. Assemble the burgers: Spread a generous tablespoon of Triple O sauce on the bottom half of each toasted bun. Place a lettuce leaf on top of the sauce, then two slices of tomato, then the grilled chicken breast.
  10. Add more sauce on top of the chicken—about 1 tablespoon per burger—then close with the top bun. Press down gently so the burger holds together.
  11. Serve immediately while the chicken is warm and the buns are crisp. For the full experience, serve with crispy fries or a side salad, and extra Triple O sauce on the side for dipping.

Notes

Storage: Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days. The Triple O sauce will keep for up to 1 week in the fridge. Reheating: For best texture, reheat the chicken in a 350°F (175°C) oven for 8-10 minutes, or until heated through. Avoid microwaving as it can make the chicken rubbery. Buns: Toast fresh bun halves if reheating. Freezing: The uncooked seasoned chicken can be frozen in a zip-top bag for up to 3 months; thaw overnight in the fridge before grilling. The sauce can also be frozen for up to 1 month—stir well after thawing.

Nutrition

Keywords: White Spot chicken burger, Triple O sauce, BC burger, Canadian burger, grilled chicken burger, chicken sandwich, West Coast recipe, burger sauce, backyard BBQ, weeknight dinner

Find it online: https://copycatkitchenco.com/white-spot-bc-chicken-burger-triple-o-sauce/