Juicy Chicken Smash Burgers

These chicken smash burgers turn ordinary ground poultry into crunchy, moist patties that'll make you forget about beef. Smashing them down creates those irresistible crispy edges everyone loves while keeping them juicy inside. They're a great pick when you want something a bit lighter but still totally filling.

I first whipped up these chicken smash burgers when my kid asked for something "fancy but good for you" on her birthday. Now, three years down the road, they've turned into our Friday tradition, and our pals always ask for them whenever they stop by.

Ingredients

• Ground chicken: This main protein gives you a trimmer option than beef but still packs tons of flavor. Try to grab ground thigh meat for the moistest results.
• Salt and pepper: These basic seasonings bring out the chicken's natural taste. Go with kosher salt as it spreads more evenly.
• American cheese: It gets super gooey and adds smoothness. Its subtle flavor works with the chicken without taking over.
• Brioche buns: These bring a hint of sweetness and butteriness that makes the burger better. Their softness works great against the crunchy patties.
• Mayo: It stops your buns from getting mushy and helps you get that lovely golden outside. Even if you normally hate mayo, you won't taste it here.
• Fresh toppings: Iceberg lettuce adds crunch, tomatoes bring juiciness, and pickles give you that nice tang. Go for firm tomatoes and snappy lettuce for the best sandwich.
• Burger sauce: This pulls everything together with its creamy, zippy flavor. Make some extra for your fries.

How To Make Ground Chicken Smash Burgers

Prep Toppings:

Clean and cut lettuce, slice up tomatoes, and get your pickles ready. Doing this ahead makes putting everything together super fast and means your hot patties won't get cold while you're cutting veggies.

Prepare Chicken:

Dry your ground chicken with paper towels to get rid of extra moisture, which helps you get that crispy outside. Split it into 2-ounce chunks without squeezing the meat too much so it stays tender. Sprinkle each piece with salt and pepper to build flavor from the start.

Toast Buns:

Spread a thin coat of mayo on both halves of each bun, which makes them golden and crispy while adding a bit of richness. Toast them on a hot cooking surface until they're golden, but watch them closely. Put them on a wire rack instead of a plate so they don't get steamy.

Smash Patties:

Drop chicken portions onto a super hot surface, put parchment paper on top, and push down hard with a spatula to make thin patties. The paper keeps them from sticking and creates lots of surface for browning. Season the top side right away.

Cook And Cheese:

Let patties get a golden crust before flipping, about 2-3 minutes. The edges should look a bit crispy and most of the pink should be gone from the top. After you flip them, put cheese on half the patties right away so it starts melting while the other side cooks.

Stack And Assemble:

Put a plain patty on top of each cheese-covered patty, letting the melty cheese stick them together. Place them on your ready buns and add all your toppings while everything's still hot.

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I found out that adding just a tiny bit of garlic powder to the ground chicken really takes these burgers up a notch. My grandma showed me this trick after trying my first batch and saying they needed "just a little something more." As usual, she was spot on.

Make-Ahead Options

You can get the chicken portions ready up to 24 hours early and keep them covered in the fridge. Just don't add salt and pepper until you're about to cook them, or the salt will pull out moisture. The burger sauce actually gets better if you make it a day ahead since the flavors mix together more. I often get everything ready during my son's nap so dinner comes together super quick when my husband gets home from work.

Troubleshooting Tips

If your chicken patties break apart, your pan probably isn't hot enough. That quick sear helps hold everything together. Another common problem is handling the meat too much when making portions. Touch the chicken as little as you can to keep it tender. If your burgers turn out dry, try using ground chicken thigh instead of breast, or mix in a tablespoon of olive oil for each pound of chicken.

Serving Suggestions

These chicken smash burgers go great with sweet potato fries for a well-rounded meal. If you want something lighter, try a fresh green salad with vinaigrette dressing. When friends come over, I set up all the toppings so everyone can build their own burger. A cold beer or fizzy lemonade matches perfectly. In summer, we eat these outdoors alongside grilled corn and watermelon slices for a complete seasonal feast.

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Storing And Reheating

You can keep leftover cooked patties in the fridge for up to 3 days in a sealed container. When reheating, it's best to warm them in a pan over medium heat rather than the microwave, which can make them rubbery. I suggest storing patties apart from buns and toppings so nothing gets soggy. While they taste best fresh, you can freeze cooked patties for up to 2 months. Just thaw them overnight in the fridge before reheating for a quick dinner solution.

Frequently Asked Questions

→ How do I stop the patties from sticking to the pan?

Make sure your pan or griddle is hot and has a layer of oil. Flatten patties with parchment paper to avoid sticking and cook evenly.

→ What’s the best cheese for chicken smash patties?

Yellow American cheese melts beautifully and pairs well with chicken, but feel free to try cheddar or your favorite melty cheese.

→ Can I use a different type of bun?

Of course! If brioche buns aren't your thing, sesame seed or whole-wheat buns also work great.

→ What are the best toppings for these burgers?

Go classic with shredded lettuce, tomato, pickles, and sauce, or mix it up with extras like avocado slices, caramelized onions, or spicy mayo.

→ How do I know when the patties are fully cooked?

Cook both sides until golden brown and the internal temp reads 165°F (74°C). Don’t overcook to keep them juicy!

→ Is it possible to prep the burgers ahead?

Sure! Shape the patties and prep toppings in advance, but cook and stack them fresh to keep the taste and texture perfect.