Description
This Smash Chicken Burger recipe features flavorful ground chicken patties seasoned with smoked paprika and Cajun spices, smashed and cooked on the stovetop until perfectly crispy. Topped with melted cheddar cheese, turkey bacon, and a spicy mayo-sriracha spread on toasted buns, it’s a delicious and easy-to-make burger that serves 4.
Ingredients
Scale
Chicken Patty
- 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
- Salt, to taste
- Black pepper, to taste
- 1 clove garlic, minced
Cooking
- 1 tablespoon avocado oil
- 4 slices cheddar cheese
- 2 strips turkey bacon, cooked
Assembly
- 2 toasted buns
- Mayo, as needed
- Sriracha, as needed
- Red onion, sliced, as garnish
Instructions
- Prepare the Chicken Mixture: In a mixing bowl, combine ground chicken, egg, breadcrumbs, finely diced red bell pepper, diced green onion, smoked paprika, Cajun seasoning, salt, pepper, and minced garlic. Mix thoroughly until all ingredients are well incorporated.
- Form Patties: Divide the chicken mixture into four equal portions and shape each into a ball to prepare for smashing.
- Heat the Skillet and Cook Patties: Heat the avocado oil in a skillet over medium heat. Place each meatball in the skillet, then gently smash down with a spatula to form thin patties, allowing for even cooking and a crispy exterior.
- Cook and Add Cheese: Cook the smashed patties for about 4 to 5 minutes on one side until browned and cooked through enough to flip. Flip them over, add a slice of cheddar cheese on each patty, then cover the skillet and cook for an additional 3 to 4 minutes until the cheese is melted.
- Assemble the Burgers: Spread a mixture of mayo and sriracha on the toasted buns. Place the cheeseburger patties onto the buns, add cooked turkey bacon strips and sliced red onions to finish the burger. Serve immediately.
Notes
- You can adjust the spiciness by varying the amount of Cajun seasoning and sriracha used.
- Ensure the patties are smashed thin enough for a crispy texture but thick enough to remain juicy.
- Use turkey bacon or substitute with regular bacon depending on preference.
- To keep patties moist, avoid overcooking on the skillet.
- Leftovers can be refrigerated and reheated, though best fresh.
