Description
This Smash Chicken Burger recipe is a flavorful twist on the classic burger, featuring juicy ground chicken patties seasoned with smoked paprika, cajun spices, and fresh vegetables. Cooked in a skillet to achieve crispy edges and topped with melted cheddar cheese and crispy bacon, these double-patty burgers are served on toasted brioche buns with a spicy mayo and sriracha spread for the perfect balance of flavors.
Ingredients
Scale
Chicken Patties
- 1 lb ground chicken
- 1 egg
- 1/4 cup breadcrumbs
- 1/3 cup red bell pepper, finely diced
- 2 tablespoons green onion, diced
- 2 teaspoons smoked paprika
- 2 teaspoons cajun seasoning
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cloves garlic, finely chopped or minced
- 1 tablespoon avocado oil (or oil of your choice), more if needed
Toppings & Assembly
- 4 slices cheddar cheese
- 2 strips bacon, cooked and cut in half (making 4 pieces)
- 2 brioche buns, toasted
- Mayonnaise, as needed
- Sriracha, as needed
- Red onion, sliced
Instructions
- Prepare the Patty Mixture: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, finely diced red bell pepper, diced green onion, smoked paprika, cajun seasoning, sea salt, black pepper, and finely chopped garlic. Mix thoroughly until all ingredients are well incorporated to ensure even seasoning and moisture distribution.
- Form the Patties: Divide the chicken mixture into 4 equal portions and roll each portion into a ball. This helps achieve evenly sized patties that cook uniformly.
- Cook the Patties – Side One: Heat avocado oil in a skillet over medium heat. Add the chicken balls to the skillet and smash each ball flat with a spatula to form thin patties. Cook without disturbing for 4-5 minutes to develop a crispy crust on the bottom side.
- Cook the Patties – Side Two & Melt Cheese: Flip each patty carefully. Immediately place a slice of cheddar cheese on each patty and cover the skillet with a lid. Cook for an additional 3-4 minutes to let the cheese melt and ensure the chicken patties are fully cooked through.
- Prepare Buns and Spread: While the patties are cooking, toast the brioche buns to golden. Spread mayonnaise and drizzle sriracha over each bun half, spreading evenly to add creamy texture and spicy kick to the burger.
- Assemble the Burgers: Place two cheesy chicken patties on the bottom halves of the buns. Top with sliced red onions and two pieces of crispy bacon per burger. Finish with the top bun. Serve immediately for the best flavor and texture experience.
Notes
- Use a spatula for smashing the patties to achieve thin, crispy edges.
- Make sure the chicken patties reach an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute bacon with turkey bacon or omit for a lighter option.
- Adjust the amount of sriracha and mayonnaise to your preferred spice level and creaminess.
- To keep buns warm and toasty, you can briefly warm them in the skillet after cooking the patties.
