|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These chicken burgers from I Dream of Dinner (So You Don’t Have To) are full of fun, delicious secrets. They're cooked in bacon fat, which adds moisture and flavor to the lean meat. And to take the guesswork out of ensuring your chicken is cooked through, these patties are smashed super thin so they get crispy outside without toughening inside. Last, griddled onions and jalapenos are pressed into the patties like fossils. The vegetables' moisture adds juiciness to the chicken, as well as deep, charred flavor. It's a win, win, win for a quick weeknight dinner or summertime barbecue.
This recipe appears in I Dream of Dinner (So You Don’t Have To), reprinted with permission.
"I didn't expect a Smashburger to be made with chicken, but why not? They were fantastic! I loved the technique of pressing the onions and jalapeños into the burger in the pan. Somehow, this mellowed out the chile's heat and the onion's sharpness. Next time I make these, I'll add some sliced smoked gouda cheese." —Diana Andrews
1 small red onion
1 medium jalapeño pepper
8 slices bacon (not thick-cut)
1 tablespoon neutral oil, such as canola or vegetable
1 pound ground chicken
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Slice the red onion and jalapeño crosswise as thinly as you can.
Cut the bacon in half crosswise.
Working the meat as little as possible, roll the ground chicken into 4 (4-ounce) meatballs, then press down slightly to give them flat tops.
Warm the oil in a large cast-iron skillet over medium heat, then toast the cut sides of the burger buns in batches, 1 to 2 minutes per batch. Transfer to plates.
Cook the bacon in batches until crisp, 8 to 10 minutes total. Transfer the bottom buns.
Season 2 of the meatballs generously with salt and pepper. Place them far apart in the skillet. Using a rubber or fish spatula, smash the meatballs down as thin as you can. Top each with a handful of the onions and jalapeños, then press them into the meat. Cook, untouched, until browned, about 2 minutes.
Flip the patties and cook until the chicken is cooked through and the onions are golden, about another 1 1/2 minutes. Place the patties on the buns. Repeat with the remaining ground chicken, onions, and jalapeño. Serve immediately.
Make it a meal!
Ali's favorite way to enjoy these smashburgers is with a side of thick-cut oven fries. Go a step further and complete your meal with her recipe:
- Heat the oven to 450°F.
- Place a baking sheet pan on the bottom rack of the oven.
- Cut 2 large russet potatoes into 1/4-inch fries.
- Toss with 2 tablespoons olive oil, salt, and pepper.
- Place the potatoes on the heated sheet pan and roast on the bottom rack until tender and golden brown 20 to 25 minutes.
- Flip the patty one last time so the onions and jalapeños are facing up. Top the burger with a slice of your favorite cheese. Remove from the heat, cover the pan, and let sit until the cheese melts, about 1 minute.
- Swap out brioche buns for burger buns.
How to Store Smashburgers
- You can portion the chicken meatballs ahead of time and refrigerate for up to 2 days.
- Although, these are best served immediately, you can reheat any leftovers in a 350 F oven until warmed through, about 7 minutes.
Why is it called a Smashburger?
Smashburgers get their name from the method in which they're prepared. First, a meatball shape is formed. Then, the ball gets smashed down very flat in a skillet or griddle, which helps create lots of caramelization and crispy bits of flavor as it cooks.