Smash burgers were invented in 1948 when a Kentucky cook accidentally dropped beef on a hot griddle and discovered the magic.
Chicken Smash Burger
Get ready to savor a deliciously juicy Chicken Smash Burger that packs a protein punch with 35 grams per serving—all for just 395 calories! This recipe features lean ground chicken seasoned to perfection and smashed onto a hot griddle for that irresistible crispy edge. Topped with fresh veggies and your favorite sauce, this burger is both a guilt-free treat and a flavor explosion you won’t want to miss!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/2 Cup Diced Onion (120 ml)
🥩Meat & Seafood(1)
- 1 Pound Ground Chicken Breast (454 g)
🥛Dairy & Eggs(1)
- 4 Fat Free American Cheese Slices
🧂Spices & Seasonings(3)
- Onion Powder
- Smoked Paprika
- Garlic Salt
🍯Sauces & Condiments(4)
- 2 Tbsps Ketchup (30 ml)
- 1 Tbsp Mustard (15 ml)
- 3 Tbsps Diced Pickle (45 ml)
- 1 Tbsp Pickle Juice (15 ml)
📦Other(3)
- 4 Buns
- 8oz Guacamole (227 g)
- 4 Tbsps Light Mayo (60 ml)
👨🍳 Instructions
- 1
Combine 1 pound of ground chicken breast, ½ cup of diced onion, garlic salt, smoked paprika, and onion powder, mix it all together and divide into 4 equal portions.
- 2
Add the patties to a hot pan, smash them down, cook on both sides until golden brown, and melt a slice of cheese on top.
- 3
For the sauce, combine 4 tablespoons of light mayo, 2 tablespoons of ketchup, 1 tablespoon of mustard, diced pickle, and a splash of pickle juice, and mix until smooth.
- 4
Assemble by spreading 1 ounce of guacamole on the bottom bun, adding the chicken patty, 1 tablespoon of sauce, and the top bun with more guacamole.
💡 Pro Tips
- ✓Chill your ground chicken mixture for 15-20 minutes before forming patties - cold protein holds together better during the aggressive smashing process and prevents the meat from sticking to your spatula.technique15-20 minutes
- ✓Heat your pan to 400-425°F before adding patties because chicken needs higher heat than beef to develop proper Maillard browning while cooking through safely to 165°F internal temperature.equipment400-425°F surface, 165°F internal
- ✓Smash patties within the first 30 seconds of hitting the pan when proteins are still pliable - after this window, muscle fibers set and won't spread properly, reducing surface area for browning.timing30 seconds
- ✓Add 1-2 tablespoons of mayonnaise to your ground chicken mixture to increase fat content from 7% to 15%, preventing the lean meat from drying out during the high-heat smashing process.ingredient15% fat content
- ✓Let pickle juice in your sauce sit for 10 minutes before serving - the acidity needs time to mellow and integrate with the mayo's emulsion, preventing a harsh vinegar bite.timing10 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Smash burgers were invented in 1948 when a Kentucky cook accidentally dropped beef on a hot griddle and discovered the magic.
Chicken Smash Burger
Get ready to savor a deliciously juicy Chicken Smash Burger that packs a protein punch with 35 grams per serving—all for just 395 calories! This recipe features lean ground chicken seasoned to perfection and smashed onto a hot griddle for that irresistible crispy edge. Topped with fresh veggies and your favorite sauce, this burger is both a guilt-free treat and a flavor explosion you won’t want to miss!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/2 Cup Diced Onion (120 ml)
🥩Meat & Seafood(1)
- 1 Pound Ground Chicken Breast (454 g)
🥛Dairy & Eggs(1)
- 4 Fat Free American Cheese Slices
🧂Spices & Seasonings(3)
- Onion Powder
- Smoked Paprika
- Garlic Salt
🍯Sauces & Condiments(4)
- 2 Tbsps Ketchup (30 ml)
- 1 Tbsp Mustard (15 ml)
- 3 Tbsps Diced Pickle (45 ml)
- 1 Tbsp Pickle Juice (15 ml)
📦Other(3)
- 4 Buns
- 8oz Guacamole (227 g)
- 4 Tbsps Light Mayo (60 ml)
👨🍳 Instructions
- 1
Combine 1 pound of ground chicken breast, ½ cup of diced onion, garlic salt, smoked paprika, and onion powder, mix it all together and divide into 4 equal portions.
- 2
Add the patties to a hot pan, smash them down, cook on both sides until golden brown, and melt a slice of cheese on top.
- 3
For the sauce, combine 4 tablespoons of light mayo, 2 tablespoons of ketchup, 1 tablespoon of mustard, diced pickle, and a splash of pickle juice, and mix until smooth.
- 4
Assemble by spreading 1 ounce of guacamole on the bottom bun, adding the chicken patty, 1 tablespoon of sauce, and the top bun with more guacamole.
💡 Pro Tips
- ✓Chill your ground chicken mixture for 15-20 minutes before forming patties - cold protein holds together better during the aggressive smashing process and prevents the meat from sticking to your spatula.technique15-20 minutes
- ✓Heat your pan to 400-425°F before adding patties because chicken needs higher heat than beef to develop proper Maillard browning while cooking through safely to 165°F internal temperature.equipment400-425°F surface, 165°F internal
- ✓Smash patties within the first 30 seconds of hitting the pan when proteins are still pliable - after this window, muscle fibers set and won't spread properly, reducing surface area for browning.timing30 seconds
- ✓Add 1-2 tablespoons of mayonnaise to your ground chicken mixture to increase fat content from 7% to 15%, preventing the lean meat from drying out during the high-heat smashing process.ingredient15% fat content
- ✓Let pickle juice in your sauce sit for 10 minutes before serving - the acidity needs time to mellow and integrate with the mayo's emulsion, preventing a harsh vinegar bite.timing10 minutes