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Chicken Burger

Our new post for the week is 'Crackling Smashed Chicken Burger'. It's a combination of a couple of things we love and can't imagine doing without... Chicken.... oh How much we love you... and a good old burger. Since this weekend, we're about to celebrate 4th of July, 🇺🇸 Independence Day, we thought what would be a better time to make a burger than now. But, we didn't just make a regular burger, we challenged ourselves to try and make a smashed chicken burger that looks and taste's like the real deal. And boy... We think we just may have nailed it... Well... you'll tell us what'd you think...


So...Let's do this


For the Burger

  • 1lb (500gm) Chicken Thighs skin on

  • 1 Red onion cut into ¼” (½ cm) rings

  • 2 Butter Lettuce leaves

  • 4 American Cheese slices

  • 2 Brioche Burger buns

  • 1 Tbsp Butter (room temp)

  • 2 Tbsp Neutral oil

  • S+P to taste

For the Sauce

  • ½ Cup Mayo

  • ¼ Cup Water

  • 2 Tbsp Ketchup

  • ½ Tsp Smoked Paprika

  • 1 Tsp Liquid Smoke

  • 1 Tsp Worcestershire sauce

  • 1 Tsp Sugar

  • ½ Tsp Black Pepper

  • 1 Tsp Salt


Step 1

The Chicken

  • Cut chicken thighs into small 2”x 2” (5cm X 5cm) pieces

  • Arrange on a wire rack over a sheet tray, skin side up and place in freezers or 1hr.

  • Remove from freezer and using a food processor, pulse the chicken in batches (make sure not to overload the food processor cup)

  • Season with salt

  • Grab the grounded chicken and form into 125gm (4.5oz) balls, and set aside

Step 2

The Sauce

  • n a bowl combine all the ingredients using a whisk until smooth. Add more mayo if the sauce seems to thin. The texture needs to be similar to a ketchup.

  • Taste and adjust seasoning.

Step 3

The Burger

  • Heat up a large pan (we use an iron skillet) over high heat

  • Brush pan with oil and watch as it starting to smoke

  • Place chicken ball on hot surface (we use parchment paper squares), with parchment paper on top

  • Using a flat spatula or the base of a small pan, press the chicken ball (that’s where the term…”smash” come from) until it’s about ½” (1cm) thick

  • Continue to fry the burger for about 7-8min watching the sides as the burger starts to crust, then flip and fry the 2nd side for the same amount of time.

  • Once burger exterior is crusted, and almost ready, reduce heat and top with cheese, allowing it to melt (2-3min)

  • In another pan or in the same one (if there’s enough room), spread Brioche buns with butter and allow them to toast watching the sides to get slightly golden brown

  • Remove and place on your workstation

Step 4

The Set up

  • Spread the bottom part of the brioche bun with the sauce

  • Place one butter lettuce leaf and top with red onion rings

  • Place 2 burgher patties on top

  • Spread top brioche bun with the sauce and place on top of patties

  • Give the burger a gentle squeeze and enjoy

Bon Appétit

Link to Video Recipe

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