Jalapeño-Cheddar Chicken Smash Burgers Recipe
These Jalapeño-Cheddar Chicken Smash Burgers combine juicy ground chicken with sharp white cheddar cheese and fresh jalapeño for a spicy kick. Smashed and seared to perfection in a hot skillet, these burgers have a crispy crust and tender interior. Served on toasted brioche buns with mayo, crisp bibb lettuce, and fresh onion or tomato slices, they make for a flavorful and satisfying meal in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken Burger Mix
- 1 lb ground chicken (white or dark meat)
- 2/3 cup grated sharp white cheddar cheese
- 1 jalapeño, thinly sliced
- 2 green onions, thinly sliced
- 2 tbsp Dijon mustard
- 1/2 tsp kosher salt
To Cook
- 2-3 tsp neutral oil (for searing the burgers)
To Serve
- 4 brioche buns
- Mayonnaise, as needed
- Bibb lettuce leaves
- Sliced onion and/or tomato
Instructions
- Mix: Place all the chicken burger mix ingredients—ground chicken, grated cheddar cheese, sliced jalapeño, green onions, Dijon mustard, and kosher salt—into a large bowl. Using clean hands, gently combine until ingredients are evenly distributed. Be careful not to overmix to keep the burgers tender.
- Shape: Divide the mixture into four equal portions. Shape each portion into a puck about 1-inch thick and 3-inches wide, ready for smashing in the skillet.
- Preheat Skillet: Heat a large skillet, cast iron pan, or griddle over high heat until very hot, ensuring it is well-prepped for searing.
- Sear and Smash: Add 2-3 teaspoons of neutral oil to coat the pan thinly. Once the oil starts to shimmer and smoke, place one patty into the pan. Using the back of a sturdy metal spatula, press the patty down firmly to flatten it to about ½-inch thickness. Cook two patties at a time to avoid overcrowding. Let cook undisturbed for 2-3 minutes to develop a golden brown crust.
- Flip and Finish Cooking: Flip each burger and cook for an additional 1-2 minutes on the other side. When done, transfer the patties to a plate or baking tray to rest while you cook the remaining burgers.
- Toast Buns: While the burgers cook, toast brioche buns in a dry pan until lightly golden and warm.
- Assemble and Serve: Spread mayonnaise on the toasted buns. Add bibb lettuce leaves and thin slices of onion and/or tomato. Top with the cooked chicken smash burger patties. Serve immediately and enjoy the flavorful, juicy burgers.
Notes
- Do not overmix the burger mixture to maintain a tender texture.
- Searing on high heat is essential to develop a nice crispy crust on the burgers.
- Pressing the burgers with a spatula while cooking ensures even cooking and maximum crust development.
- Use neutral oil with a high smoke point like canola or vegetable oil for frying.
- Adjust jalapeño quantity according to desired spice level.
- Rest the burgers briefly after cooking to retain juices.
- Brioche buns toast nicely in a dry pan; avoid burning by watching closely.
