I’m sharing my Smash Chicken Burger: two juicy patties made from seasoned ground chicken topped with melted cheese, crispy bacon, red onions, and spicy mayo, and I present it as my Chicken Bacon Burger with a small twist that will make you want to read on.

Jump to Recipe

I almost didn’t want to share this Smash Chicken Burger because it surprises even me. Ground chicken smashed thin gives these crazy caramelized edges and a soft, almost pillowy center, while crisp bacon brings that sharp salty crackle.

It reads like a comfort flip on paper but bites with a little attitude, not the usual Sunday dinner vibe. I’ve poked around Smashed Chicken Recipes and tried a bunch of versions, yet this one still steals the show.

Call it a runaway cousin of a Chicken Bacon Burger that somehow keeps getting better every time I eat it.

Ingredients

Print Recipe (No Advertisments)

Ground chicken: Lean protein, low carbs, cooks fast; can be a bit dry if overworked.
Brioche bun: Buttery, slightly sweet, adds richness and carbs; not the healthiest if you overdo.
Bacon: Salty, smoky, lots of fat and sodium; great flavor boost, eat sparingly though.
American cheese: Melts perfectly, creamy and salty, processed so high in sodium and fat.
Dill pickles: Vinegary crunch, adds sour contrast and cuts fattiness, low calories, high sodium.
Mayo + sriracha: Creamy, spicy, adds heat and richness; mayo adds calories, sriracha adds kick.
Red onion: Sharp, slightly sweet when raw; gives crunch, a little fiber and antioxidants.
Butter (for toasting): Buttery spread for toasting, adds golden crust and extra fat, tastes rich.

Ingredient Quantities

1 lb (450 g) ground chicken (about four 4 oz patties, makes two burgers with two patties each)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1/4 tsp smoked paprika

1 tsp Worcestershire sauce

1 to 2 tbsp neutral oil (vegetable or canola)

2 brioche buns

2 tbsp unsalted butter (for buns)

4 slices American cheese

4 strips bacon

1 small red onion, thinly sliced

8 dill pickle slices

1/4 cup mayonnaise

1 to 2 tbsp sriracha

1 tsp lemon juice

flaky sea salt, a pinch to finish

How to Make this

Print Recipe (No Advertisments)

1. In a bowl gently combine 1 lb ground chicken with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp smoked paprika and 1 tsp Worcestershire sauce; do not overmix, just until evenly seasoned. Divide into four loose 4 oz balls (makes two double-patty burgers).

2. Mix the spicy mayo: stir 1/4 cup mayonnaise with 1 to 2 tbsp sriracha and 1 tsp lemon juice, taste and adjust heat. Cover and chill while you cook.

3. Cook the bacon in a skillet over medium heat until crisp, about 6 to 8 minutes, flipping as needed. Drain on paper towels and keep warm. You can save a little bacon fat to add to the pan for flavor, or use the neutral oil below.

4. Heat a heavy skillet or cast-iron over medium-high until very hot, add 1 to 2 tbsp neutral oil and swirl. Working two patties at a time, place a ball in the pan, press down flat immediately with a sturdy spatula (wrap the spatula handle with foil or use a second pan on top for extra smash), press hard to get a thin crust and hold for 10 to 15 seconds, then release. Don’t move it while it sears.

5. Let the smashed chicken cook undisturbed until edges are deeply browned and juices show on top, about 2 to 3 minutes; sprinkle a little extra kosher salt and pepper on the cooking side if you like. Flip, top each patty with a slice of American cheese and cook until cheese melts and chicken reaches 165 F, about 1 to 2 minutes. Repeat for the remaining two patties.

6. While the last patties cook, split the brioche buns and butter each cut side with the 2 tbsp unsalted butter. Toast buttered sides in a clean skillet over medium until golden, about 1 minute.

7. Thinly slice the red onion and have 8 dill pickle slices ready. Assemble each burger: spread spicy mayo on both bun halves, place pickles on the bottom bun, then a hot cheesy patty, then the second cheesy patty.

8. Top the patties with 2 bacon strips, a few thin red onion rings, close with the top bun and press gently. Finish with a light pinch of flaky sea salt over the bacon or bun for a final pop.

9. Let the burger rest 30 seconds so juices settle, then eat while hot. Tip: use a wide spatula and scrape under the crust to keep those crispy edges intact, and don’t overwork the chicken when mixing or it’ll get dense.

10. If you want more crisp flavor, you can render the bacon first and use a tablespoon of that fat with the neutral oil for the smash sear, but remember to still watch the heat so the thin chicken patties don’t dry out.

Equipment Needed

1. Large mixing bowl, for seasoning and gently combining the chicken
2. Measuring spoons and a 1/4 cup measure, so the spice ratios and mayo are right
3. Sturdy wide metal spatula (for smashing and scraping up crispy edges)
4. Heavy skillet or cast iron pan, for the high heat sear
5. Second clean skillet or griddle, to toast the buttered buns
6. Tongs, to handle bacon and move patties safely
7. Small bowl and spoon, to mix and chill the spicy mayo
8. Plate lined with paper towels, to drain and keep bacon warm
9. Instant read thermometer, to confirm the chicken reaches 165 F

FAQ

Can I swap the ground chicken for turkey or beef? A: Yes, you can. Turkey is lean like chicken so add a little oil or an extra egg yolk if you want more juiciness. Beef works even better for a classic smash burger flavor but itll be fattier so cook a touch less and drain if needed.

How do I stop the patties from sticking when I smash them? A: Get the skillet screaming hot, add a thin film of oil, then press fast with a sturdy spatula. Lay a piece of parchment or wax paper between spatula and meat if your spatula sticks. And dont touch the patty until a brown crust forms, about 2 to 3 minutes.

Why do we use two thin patties per burger instead of one thick patty? A: Two thin patties give way more crispy surface area and extra flavor from the crust, but stacking them keeps the burger juicy. You also get a melty cheese layer between the patties which is awesome.

Best way to get the cheese melty and the bacon crispy? A: Cook bacon until crisp in a pan or oven and drain on paper towels. When patties are almost done, put cheese on top and cover the pan for 20 to 30 seconds to steam-melt it. Then add the bacon on top right before serving.

Can I make these ahead or freeze them? A: Yeah. You can shape patties and refrigerate up to 24 hours. Cooked burgers keep in the fridge 3 days, or freeze up to 2 months. Reheat on a skillet or in a 350 F oven to keep the crust, microwaving makes them soggy.

How do I avoid dry or bland chicken patties? A: Don’t overwork the meat, mix in the Worcestershire and seasonings, and smash thin so they cook fast. Pull them off the heat as soon as they hit 165 F internal temp. Finish with spicy mayo, pickles and a little flaky sea salt for big flavor.

Smash Chicken Burger Recipe Substitutions and Variations

Ground chicken: use ground turkey for a nearly identical texture, or ground pork if you want juicier, fattier patties; for a vegetarian swap try plant based crumbles and add an egg or 2 tbsp breadcrumbs so they stick together.
Brioche buns: swap for potato rolls or soft kaiser rolls for the same pillowy bite, or use toasted sourdough for more tang; for low carb just wrap the patties in large lettuce leaves.
American cheese: cheddar melts well and gives more flavor, provolone or Swiss are milder and classy, or use pepper jack if you want some heat; vegan slice works if you need dairy free.
Bacon: sub with turkey bacon or pancetta for different smoky notes, or go meat free with smoked tempeh strips or thinly sliced, pan crisped portobello mushrooms for a savory chew.

Pro Tips

– Keep the mix VERY loose and stop touching it. Overworking ground chicken makes it dense and dry, so gently combine and form balls right before they hit the pan. If you want slightly more juiciness, fold in 1 tsp neutral oil or a spoon of mayo into the meat, not more.

– Go hot and fast but watch the time. A screaming hot cast iron gives that crust, but thin chicken patties cook through quickly. Smash hard once, hold for the first 10 to 15 seconds, then leave alone until the edges brown. Use an instant read thermometer to hit 165 F so you dont overcook.

– Save and use a little bacon fat. Rendered bacon fat mixed with your neutral oil adds flavor to the sear and helps prevent the chicken from drying, just keep the heat controlled so the thin patties dont scorch.

– Toast and finish smartly. Butter the buns and toast in the same skillet while the last patties cook so everything is hot. Finish with a light pinch of flaky sea salt over the bacon or bun right before serving for a little pop of flavor.

Smash Chicken Burger Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

1362

kcal

Equipment: 1. Large mixing bowl, for seasoning and gently combining the chicken
2. Measuring spoons and a 1/4 cup measure, so the spice ratios and mayo are right
3. Sturdy wide metal spatula (for smashing and scraping up crispy edges)
4. Heavy skillet or cast iron pan, for the high heat sear
5. Second clean skillet or griddle, to toast the buttered buns
6. Tongs, to handle bacon and move patties safely
7. Small bowl and spoon, to mix and chill the spicy mayo
8. Plate lined with paper towels, to drain and keep bacon warm
9. Instant read thermometer, to confirm the chicken reaches 165 F

Ingredients

1 lb (450 g) ground chicken (about four 4 oz patties, makes two burgers with two patties each)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1 tsp Worcestershire sauce
1 to 2 tbsp neutral oil (vegetable or canola)
2 brioche buns
2 tbsp unsalted butter (for buns)
4 slices American cheese
4 strips bacon
1 small red onion, thinly sliced
8 dill pickle slices
1/4 cup mayonnaise
1 to 2 tbsp sriracha
1 tsp lemon juice
flaky sea salt, a pinch to finish

Directions

In a bowl gently combine 1 lb ground chicken with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp smoked paprika and 1 tsp Worcestershire sauce; do not overmix, just until evenly seasoned. Divide into four loose 4 oz balls (makes two double-patty burgers).
Mix the spicy mayo: stir 1/4 cup mayonnaise with 1 to 2 tbsp sriracha and 1 tsp lemon juice, taste and adjust heat. Cover and chill while you cook.
Cook the bacon in a skillet over medium heat until crisp, about 6 to 8 minutes, flipping as needed. Drain on paper towels and keep warm. You can save a little bacon fat to add to the pan for flavor, or use the neutral oil below.
Heat a heavy skillet or cast-iron over medium-high until very hot, add 1 to 2 tbsp neutral oil and swirl. Working two patties at a time, place a ball in the pan, press down flat immediately with a sturdy spatula (wrap the spatula handle with foil or use a second pan on top for extra smash), press hard to get a thin crust and hold for 10 to 15 seconds, then release. Don’t move it while it sears.
Let the smashed chicken cook undisturbed until edges are deeply browned and juices show on top, about 2 to 3 minutes; sprinkle a little extra kosher salt and pepper on the cooking side if you like. Flip, top each patty with a slice of American cheese and cook until cheese melts and chicken reaches 165 F, about 1 to 2 minutes. Repeat for the remaining two patties.
While the last patties cook, split the brioche buns and butter each cut side with the 2 tbsp unsalted butter. Toast buttered sides in a clean skillet over medium until golden, about 1 minute.
Thinly slice the red onion and have 8 dill pickle slices ready. Assemble each burger: spread spicy mayo on both bun halves, place pickles on the bottom bun, then a hot cheesy patty, then the second cheesy patty.
Top the patties with 2 bacon strips, a few thin red onion rings, close with the top bun and press gently. Finish with a light pinch of flaky sea salt over the bacon or bun for a final pop.
Let the burger rest 30 seconds so juices settle, then eat while hot. Tip: use a wide spatula and scrape under the crust to keep those crispy edges intact, and don’t overwork the chicken when mixing or it’ll get dense.
If you want more crisp flavor, you can render the bacon first and use a tablespoon of that fat with the neutral oil for the smash sear, but remember to still watch the heat so the thin chicken patties don’t dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.