Smashed Chicken Burgers
These smashed chicken burgers are crispy on the outside, juicy in the center, and packed with savory flavor from garlic, parsley, cumin, and Cheddar. Finished with a creamy lime-Dijon mayonnaise and a fresh avocado and lettuce salad, they’re an easy, satisfying dinner that comes together in just 20 minutes.
Print Pin Servings: 4
Ingredients
- ½ cup mayonnaise
- 1 tbsp plus 1 tsp Dijon mustard
- Kosher salt and black pepper
- 2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
- 1 1/4 packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
- ⅓ cup grated Cheddar, plus ¼ cup cubed, plus 8 slices for topping
- 1 small shallot, minced (about ¼ cup)
- 3 large garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp red-pepper flakes
- 1 pound ground chicken, preferably dark meat
- 2 tbsp neutral oil, such as canola oil, or ghee
- 3 tbsp olive oil
- 1 large head butter or Boston lettuce, leaves torn into bite-size pieces
- 1 ripe Hass avocado, diced
- 4 brioche or burger buns, lightly toasted
Instructions
- Make the Dijon mayonnaise : In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- Build the chicken mixture : In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Smash and cook the burgers : Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 ½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form ½-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they’re done, set 2 slices of Cheddar cheese on top of each patty to melt.
- Toss the salad : While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Assemble and serve : Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side
