Don't you just love a great smash burger? Just the thought of a thin juicy patty with a crispy caramelized crust makes my mouth water. Add some melty cheese and a buttery toasted bun and you have a fast-food marvel. My grand-kids just love a Shake Shack burger. While beef often dominates this burger scene what if you could have something lighter made with ground chicken. Imagine everything you love about chicken parmesan, but in a quick and easy diner-style smash burger recipe with all the fixings.
The ingredients
- Boneless, skinless chicken thighs make the most flavorful burgers. Grind the meat yourself or ask your local butcher to do it for you. Ideally a blend of dark and white meat (e.g., 80/20 or 90/10) for optimal flavor and fat content. This balance contributes significantly to a juicy final product.
- Panko crumbs are larger, flakier and have more air pockets than the denser regular breadcrumbs. They are lighter, fry up crispier and hold on to moisture which is important for retaining this burger's juiciness.
- Freshly grated Parmigiano Reggiano cheese for the most authentic flavor. This aged cheese has a sharp, rich nutty taste and slightly gritty texture.
- Melty cheese like provolone or mozzarella for that chicken parm vibe.
- Sun-dried tomato pesto is an ideal smash burger recipe spread. Unlike traditional tomato sauce, which can make buns soggy, pesto - whether you buy it or make it yourself - provides rich flavor without the moisture. If you prefer a creamy burger topping mix the pesto with some mayonnaise.
- Soft Italian rolls, lightly toasted, offer a balance of flavor, absorb juices without crumbling and easily compress for the perfect bite. Yes, you can use a brioche bun or potato roll.
- Arugula gives a peppery bite, but any crisp lettuce will do. Feel free to add some fresh basil leaves, too.
How to smash burger helpful tips
By understanding the interplay of high heat, proper technique, and the strategic use of breadcrumbs, you can consistently produce a smash burger recipe that not only reminds you of a delicious crispy fried chicken cutlet, but is made in a fraction of the time.
The science. When a loosely formed patty of ground chicken is pressed firmly onto a searing hot griddle or cast-iron skillet, two primary things occur:
- The Maillard Reaction: This complex chemical reaction between amino acids and reducing sugars is responsible for the deep brown crust and rich, savory flavors. The intense heat and direct contact achieved through smashing maximize the surface area exposed to the heat, thus intensifying the reaction.
- Edge Crispness: The pressure of the smash forces the patty outwards, creating thin, lacy, caramelized edges that are undeniably addictive. This crispness provides a textural counterpoint to the tender interior.
For chicken smash burgers, mastering this cooking technique is paramount. Ground chicken, being leaner than many ground beef blends, benefits immensely from the rapid searing and crust development that smashing provides, preventing the patty from becoming dry or bland.
Smash Burger Recipe
Ingredients
Equipment
Method
- In a large bowl, using a fork, combine chicken, panko, parmesan cheese, kosher salt, Italian seasoning, garlic powder and pepper until well mixed.
- Divide and shape chicken mixture into 3-ounce balls for a single patty burger or 2- ounces for a double patty.
- Heat a large well-seasoned flat top griddle or heavy skillet over high until it just begins to smoke. Brush the pan with a light coating of olive oil.
- Add burger balls to the hot pan, spacing to allow the smash, and immediately press down on them with a heavy spatula or burger press.
- Cook 1 to 2 minutes or until edges appear crispy. Flip patties, immediately top with cheese and cook until browned and crusty on the second sides, 30 seconds to 1 minute.
- Transfer to a plate and cover loosely with foil. Repeat with the remaining burger balls.
- To assemble burgers, spread pesto on toasted sides of buns. Place a layer of arugula on bottom bun. Add burger and cover with top bun.
Notes
Absolutely. Just use your favorite gluten free burger bun and gluten free panko.
According to my friend Sarah over at Foodallergymoms_andmore, the best brand of dairy free cheese is Parmela Creamery Dairy-Free cheese shreds; a cashew-based vegan cheese brand. She says, "In general, I only buy vegan cheese shreds because the shreds will melt (or mostly melt). To melt the shreds on burgers, I cover the burger with a lid for 30-60 seconds, so the vegan shreds will melt."
Yes! You can mix the chicken mixture and form the balls up to 24 hours in advance. Store them covered in the refrigerator until ready to cook. This makes weeknight meals even quicker!
I don't recommend it. The breadcrumbs act like tiny sponges absorbing moisture making the burgers juicy and tender. They also contribute to that crispy golden brown crust.
Louis Matino says
I love the idea of buying boneless, skinless thighs and then asking the seller to grind it into chop meat. That sounds like a more delicious and juicier option than traditional ground chicken, which is typically either all white meat or a mix of white and dark meat.
Lisa says
It's really a great idea. It's also pretty easy to chop the meat in a food processor too. Thighs are the best way to go.
lisaKeys says
A really delicious option especially for those who don't eat red meat.