Ground Chicken Smash Burgers are a game-changer for burger lovers looking for a lighter alternative to traditional beef patties. These juicy, crispy-edged burgers deliver all the satisfaction of a classic smash burger but with significantly less fat and calories. The technique of “smashing” the patties creates those deliciously caramelized edges that make burger enthusiasts weak at the knees.
What makes these chicken smash burgers special is how they solve the typical “dry chicken burger” problem. By using the right technique and a few simple ingredients, you’ll create incredibly flavorful burgers that remain moist on the inside while developing that coveted crispy exterior. They’re perfect for weeknight dinners, weekend cookouts, or any time you’re craving something satisfying but don’t want the heaviness of beef.
Why You’ll Love This
- Healthier alternative to beef burgers without sacrificing flavor or texture
- Quick to prepare – ready in under 45 minutes from start to finish
- Budget-friendly meal that feeds the whole family
- Customizable with endless topping possibilities
- Perfect for meal prep – patties can be made ahead and frozen
Ingredients
- 1 pound ground chicken
- Salt
- Pepper
- 4 slices yellow American cheese
- 4 brioche burger buns
- 1/4 cup mayo or light mayo (optional)
- Shredded iceberg lettuce
- Tomato slices
- Pickles
- Burger sauce*
Instructions
- Prepare any toppings such as lettuce, tomato slices, pickles, and burger sauce ahead of time for quick assembly later.
- Pat the ground chicken dry with a paper towel and portion it into 2-ounce balls without squeezing or forming into meatballs. Season each portion with a pinch of salt and pepper.
- Lightly spread mayo on each side of the buns for better browning. Heat a griddle or skillet over medium-high heat, lightly coat with oil or cooking spray, and toast the buns on the hot pan. Set the toasted buns aside.
- Place the chicken balls on the hot pan. Place a small square of parchment paper on top of each ball and press down with a spatula to flatten into thin patties. Carefully remove the parchment and lightly season the patties with salt and pepper again.
- Cook patties for 2-3 minutes on one side until golden brown and almost no pink remains on top. Flip the patties and add cheese to every other patty. Cook the second side for another 60-90 seconds before stacking the non-cheese patties on top of the cheese-topped ones.
- Assemble the burgers by placing the double chicken patties on the toasted buns. Add your prepared toppings and serve immediately.
Tips & Variations
- Add 2 tablespoons of breadcrumbs to the mixture if your ground chicken seems too wet or sticky
- For extra flavor, mix in 2 tablespoons of finely chopped fresh herbs like parsley, cilantro, or chives
- Try ground turkey as a substitute if ground chicken isn’t available
- For a spicy kick, add ¼ teaspoon of cayenne pepper or a diced jalapeño to the meat mixture
- Make slider-sized patties for appetizers or kid-friendly portions
- For a lower-carb option, serve in lettuce wraps instead of buns
Serving Suggestions
These Ground Chicken Smash Burgers pair perfectly with classic sides like crispy oven-baked fries, sweet potato wedges, or a simple green salad. For a lighter option, serve with a crunchy coleslaw or roasted vegetables.
For a complete burger bar experience, set out a variety of toppings and sauces so everyone can customize their own creation. A tangy special sauce made with mayo, ketchup, relish, and a dash of hot sauce makes an excellent finishing touch.
Notes
- Store uncooked patties in the refrigerator for up to 24 hours or freeze for up to 3 months
- Chicken burgers should reach an internal temperature of 165°F (74°C) for food safety
- Don’t press down on the burgers while cooking (after the initial smash) as this will squeeze out the juices
- Let the patties develop a good crust before attempting to flip to prevent sticking
FAQs
Can I grill these chicken smash burgers?
Yes, but a flat-top griddle works best. If using a grill, use a cast iron skillet or griddle placed on the grates to achieve the proper sear.
Why is my ground chicken mixture so sticky?
Ground chicken is naturally stickier than beef. Adding a little oil to the mixture helps, and you can also wet your hands when forming the balls to prevent sticking.
Can I make these ahead for a party?
You can form the patties up to a day ahead and refrigerate, but for best results, cook them right before serving to maintain the crispy exterior.
How do I know when chicken burgers are done?
Chicken burgers should be cooked to an internal temperature of 165°F (74°C). Since these are thin smash burgers, they cook quickly and are done when no longer pink in the center.
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