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This smashed chicken burger transforms your usual burger night by swapping beef for lean ground chicken. It's perfect if you're cutting back on red meat but still want that awesome crispy-edged burger experience. You'll get thin, crunchy patties with gooey American cheese that taste so good you won't miss the beef one bit.
These tasty burgers have become my go-to when I want comfort food that won't weigh me down. Once I tried making them this way, my family actually started asking for these instead of regular beef burgers - they love how they're satisfying but don't leave you feeling stuffed.
Ingredients
- Ground Chicken: grab the extra lean breast meat for best results and fewer calories
- Salt and Pepper: basic seasonings that make the chicken flavor pop
- Yellow American Cheese: get it fresh from the deli counter for the best melt and taste
- Burger Buns: brioche works great with their soft texture and sturdiness
- Mayo or Light Mayo: creates that golden toasted finish on your buns
- Shredded Iceberg Lettuce: adds that must-have crunch factor
- Tomato Slices: gives juicy freshness to each bite
- Pickles: cuts through the richness with tangy zip
- Burger Sauce: mix of mayo, ketchup and relish for that classic burger joint taste
Step-by-Step Instructions
- Prep the Toppings:
- Get all your burger goodies ready before cooking. Tear up the lettuce, cut your tomatoes, and set out pickles. If you're making sauce, mix everything in a small bowl. Having stuff ready means you can build and eat your burgers when they're hot and at their best.
- Prepare the Chicken:
- Use paper towels to dry off the ground chicken - this helps it sear better. Form 2-ounce balls but don't pack them too tight. Keeping them loose makes for better crispy edges. Add salt and pepper right before they hit the pan.
- Toast the Buns:
- Spread a thin layer of mayo on the cut sides of each bun. Put them face-down on a medium-high heat griddle until they turn golden. This keeps them from getting soggy when you add all your toppings later.
- Cook the Patties:
- Place the chicken balls on your hot cooking surface with room between them. Put parchment squares on top and push down hard with your spatula to flatten them. Cook until the bottom gets a nice brown crust and the top starts changing color. Flip them carefully, season again, and put cheese on every second patty.
- Assemble the Burgers:
- Stack a plain patty on top of one with cheese to make doubles. Put these stacks on your toasted buns and pile on your toppings. Eat them right away while they're still hot and crispy for the full smash burger experience.
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You Must Know
I came up with these chicken smash burgers when my husband needed to eat less red meat. The first time we tried them, we couldn't believe how chicken could get that amazing smash burger crust we thought only happened with beef.
Make Ahead Options
While these taste best fresh off the griddle, you can do some prep work ahead. Shape your chicken portions and keep them in the fridge with parchment paper between them for up to 24 hours. You can also make your sauce and cut all your toppings a day early and store them separately. When you're hungry, just press and cook the patties following the instructions.
Substitutions and Variations
Sometimes ground chicken can be hard to find. Ground turkey works just as well and gives similar health benefits. If you don't need to avoid red meat, beef or bison taste great with this method too. When using turkey, try to get some with dark meat mixed in for better flavor and juiciness.
Need a gluten-free version? Swap regular buns for gluten-free ones or wrap everything in lettuce leaves. Can't do dairy? Skip the cheese or try plant-based slices, though they won't melt quite the same way as American cheese.
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Serving Suggestions
These chicken burgers go great with classic sides or lighter options. Regular fries or onion rings make for a traditional burger meal. Want something lighter? Try them with a green salad, sweet potato fries, or some grilled veggies.
For a fun family dinner, let everyone build their own burgers. Set out the usual stuff like lettuce, tomato and pickles plus some fancy options like caramelized onions, cooked mushrooms, or sliced avocado.
Frequently Asked Questions
- → What’s the trick to keep patties from sticking?
Place some parchment paper over the patty before smashing it with a spatula. This keeps things from sticking and shapes them perfectly.
- → Can I swap chicken for another meat?
Absolutely! Try ground turkey, beef, or bison. Just tweak the spices to fit the meat you're using.
- → Which buns work best for these burgers?
Brioche rolls are buttery and soft, making them perfect, but potato rolls or keto-friendly buns work great too!
- → How can I whip up a quick burger sauce?
Mix mayo, ketchup, a touch of relish, a splash of vinegar, and a pinch of sugar for an easy, flavorful sauce. Lighten it up by reducing the mayo.
- → How can I get that perfect crispy sear?
Heat up your skillet or griddle on medium-high, add a bit of oil, and don’t overcrowd the meat. This helps sauté evenly without losing any texture.