Deep-fried mixed-meat patty in a sesame bun with crispy fried onions, pickles, and three signature Beckers sauces (Bicky Dressing, Bicky Tomato, Bicky Hot) — this 1981 Belgian friterie icon is found in virtually every Belgian chip shop.
Bicky Burger was launched in 1981 by the Belgian food company Beckers, which had already built a national distribution network through its frikandel production. Food historian Pierre Leclercq has noted that Belgium was the first European country McDonald's targeted when attempting European entry in 1971 — a context that prompted Belgian companies like Beckers to adapt the burger-and-frites concept for local chip shops, replacing grilling with deep-frying to integrate with the friterie workflow. Beckers registered the Bicky Burger recipe, packaging, and logo as trademarks; the proprietary yellow Bicky Dressing (recipe kept secret) became the brand's core identity alongside a red tomato sauce and a brown hot sauce. In 2014 the Beckers portfolio, including Bicky, was acquired by the investment firm Egeria from the Dutch food group Royal Wessanen, and was subsequently consolidated under the GoodLife Foods name. The burger spread to virtually every independent Belgian friterie, where each stand applies the three sauces in its own ratio, making every Bicky subtly unique.
The deep-fried patty delivers a golden, lightly crunchy exterior and a juicy, fatty interior; the trio of sauces — creamy-tangy Dressing, sweet Tomato, and spicy Hot — builds a layered sweet-acid-salt-heat profile, while the crispy fried onion and sharp pickle add contrasting texture and freshness.
The mixed-meat patty (pork, chicken, and horse meat) is emulsified before forming, then breadcrumb-coated and deep-fried at 175 °C for 4–5 minutes; surface moisture evaporates instantly, triggering Maillard browning on the breadcrumb crust. The higher fat content of the blended meat liquefies during frying and bastes the interior, maintaining juiciness. Dehydrated fried onion crisps re-fried briefly undergo both Maillard and caramelisation reactions, converting sugars to pyrazines and furans for their sweet-roasted aroma. The emulsified Bicky Dressing coats the bun interior and bonds the components; acidity from the dressing and pickles cuts through the fried fat to balance richness.
Variations
Double Bicky uses two patties; sauce proportions vary freely by friterie. A chicken Bicky variant and a plant-based version exist. Home versions typically pan-fry the patty instead of deep-frying, though the authentic friterie version always uses a deep-fryer for the signature golden crust. Beckers also produces a Bicky spicy chicken variant.
On the Palate
Where Bicky Burger sits in the Belgian flavor cloud
Ingredients
Serves 2
How it's made
7 steps · 10 min
- 15 min
Combine ground pork, ground chicken, and a small proportion of ground horse meat with salt, black pepper, garlic powder, and onion powder; mix well.
- 25 min
Shape into round patties about 10–12 cm in diameter and 1 cm thick; coat lightly in fine breadcrumbs.
- 35 min
Deep-fry patties in oil at 175 °C for 4–5 minutes until cooked through and deeply golden brown.
Watch outDeep-fry the patties at 175 degrees until deeply golden right through — the blended fat liquefies and bastes the inside, so don't pull them pale.
- 43 min
Lightly toast the cut faces of the sesame buns until just golden.
- 54 min
Re-fry dehydrated crispy fried onion crisps briefly in the hot oil until golden and fragrant.
Watch outRe-fry the onion crisps only briefly, just to golden and fragrant — a few seconds too long past that and they scorch bitter.
- 63 min
Layer the bottom bun with pickle slices, the fried patty, and crispy fried onions.
- 72 min
Apply all three sauces (Bicky Dressing, Bicky Tomato, Bicky Hot), cap with the top bun, and serve immediately.
