Smash Chicken Burger Recipe

Ash Tyrrell

Smash Chicken Burger Recipe

I recently whipped up these smash chicken burgers for a quick family dinner, and I was genuinely shocked by how juicy they turned out compared to beef. The combination of seasoned ground chicken and that crispy smash technique creates a texture that rivals any restaurant burger I have ever tasted.

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Prep Time 15

Cook Time 10

Ingredients Method Notes

Ingredients

1 lb ground chicken - This serves as the lean base for our patties and while it is naturally lower in fat than beef, we will add moisture back in.
1 egg - This is crucial for binding the meat since chicken has less natural fat ensuring your patties don't fall apart in the pan.
1/4 cup breadcrumbs - These work alongside the egg to hold the shape of the patty while absorbing the flavorful juices so they stay inside the burger.
1/3 cup red bell pepper finely diced - Adding fresh veggies inside the patty adds a subtle sweetness and a fantastic crunch that keeps the texture interesting.
2 tablespoons green onion diced - This provides a mild onion flavor that permeates the meat without overpowering the other seasonings.
2 teaspoons smoked paprika - This gives the chicken a rich smoky undertone that mimics the flavor of a charcoal grill, even when cooking indoors.
2 teaspoons Cajun seasoning - This adds a nice kick of heat and savory spices elevating the mild chicken flavor instantly.
1 teaspoon sea salt - Essential for drawing out flavors; feel free to adjust this amount based on your personal salt preference.
1/4 teaspoon black pepper - Adds a classic sharp bite that balances the richness of the cheese and avocado oil.
2 cloves garlic finely minced - Fresh garlic is always superior to powder here, providing a punchy aromatic quality to the meat mixture.
1 tablespoon avocado oil - This oil has a high smoke point making it perfect for searing the burgers at high heat without burning.
4 slices cheddar cheese - Sharp cheddar melts beautifully and adds a necessary creamy salty element to finish off the smashed patties.
2 strips bacon cooked and halved - Everything is better with bacon, and the smoky crunch contrasts perfectly with the tender chicken patty.
2 brioche buns toasted - Using a buttery, soft brioche bun holds up well to the juices and adds a hint of sweetness.
Mayo and Sriracha - Mixing these two creates a creamy spicy sauce that cuts through the richness of the meat and cheese.
Red onion sliced - Thin slices of raw red onion provide a sharp, fresh bite that brightens up the entire sandwich.

Method

Start by placing your ground chicken, egg, breadcrumbs, diced veggies, and spices into a large bowl. Gently mix everything together with your hands or a spoon until just combined. Be careful not to overwork the meat or the patties might become tough.
Divide your seasoned meat mixture into four equal portions. Roll each portion gently between your palms to form a smooth, round ball. These balls are what you will place directly into the hot pan to smash later.
Place your skillet over medium-high heat and add the avocado oil, letting it get shimmering hot. You want the pan hot enough that the meat sizzles immediately upon contact. This high heat is the secret to creating that delicious, caramelized crust.
Place the four chicken balls into the hot skillet giving them plenty of space. Immediately take your spatula and press down hard on each ball to flatten it into a thin patty. Cook these for about 4 to 5 minutes on the first side to develop a sear.
Flip the patties over; you should see a nice golden-brown crust on the cooked side. Immediately place a slice of cheddar cheese on each patty to start melting. Cover the pan with a lid and cook for another 3 to 4 minutes until the cheese is gooey.
While the chicken finishes cooking, grab your toasted brioche buns. Smear a generous amount of the mayonnaise and Sriracha mixture on both the top and bottom buns. This creates a moisture barrier and ensures every bite is full of spicy, creamy flavor.
Stack two cheesy chicken patties onto the bottom bun for a double-decker experience. Top the patties with your crispy bacon strips and fresh red onion slices. Place the top bun on the stack and serve immediately while hot and juicy.

Notes

I always recommend using a cast-iron skillet if you have one because it holds heat better than non-stick, creating a much superior crust on the chicken.
I find that wetting your hands slightly with water or oil before rolling the chicken balls prevents the sticky meat mixture from clinging to your fingers.
I suggest preparing all your toppings before you start cooking the meat because the thin smash patties cook very fast and you want to assemble them hot.
I like to toast my buns in the same pan used for the bacon to absorb a little bit of that smoky bacon fat for extra flavor.