Juicy Ground Chicken Smash Burgers with Crispy Edges and Smoky Paprika
By Samira Cole
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Level
Easy
Smashing loose chicken portions on a shimmering medium-high skillet creates broad contact with the pan, building golden, crispy edges while the center stays tender. These ground chicken smash burgers are seasoned with smoked paprika, garlic, Dijon, and mayonnaise for a savory, lightly smoky bite.
Mayonnaise keeps the ground chicken moist, while Dijon adds tang and garlic powder, onion powder, and smoked paprika season the meat throughout. Mix only until the ingredients are combined, then divide the mixture into four loose balls. Fresh hamburger buns, lettuce, tomato, and pickles provide soft, crisp, juicy, and tangy contrasts around the thin chicken patties.
Watch for oil that shimmers before adding the chicken, then leave room between the balls so the pan can brown rather than steam them. After smashing each ball to about one-half inch thick, do not disturb it for the first three to four minutes; moving it early interrupts the golden crust. Keep the heat at medium-high instead of rushing with hotter heat.
Add cheese during the final minute if using it, and toast the buns until lightly golden if desired. Assemble and serve the burgers hot for their crispest edges and tender centers. Leftover patties can be kept in an airtight container, individually wrapped for freezing, then warmed in the oven, microwave, or a skillet.
Why you'll love this recipe
- A hot, shimmering skillet gives the loose chicken balls direct contact with the pan, creating the golden edges that define a smash burger.
- Mixing only until combined keeps the ground chicken tender, because overworking the meat can make the finished patties tougher.
- Leaving space between patties prevents trapped steam, so each burger has room to brown instead of turning pale and soft.
- Smoked paprika, garlic powder, onion powder, Dijon, and mayonnaise season the chicken mixture while adding smoky, tangy, and savory character.
- The thin, one-half-inch patties cook in two short three-to-four-minute stages, making the method suited to a 20-minute meal.
- Cheese added during the final minute melts over the cooked surface, while lettuce, tomato, and pickles bring crisp and tangy contrast.
Ingredients
- •1 lb ground chicken
- •2 tbsp mayonnaise
- •1 tbsp Dijon mustard
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp smoked paprika
- •salt (to taste)
- •pepper (to taste)
- •4 hamburger buns
- •4 slices cheese (optional; American or cheddar)
- •lettuce (for topping)
- •tomato (for topping)
- •pickles (for topping)
- •2 tbsp oil (olive or canola)
Instructions
- 1
In a large bowl, combine the ground chicken, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir gently until just blended.
- 2
Divide the mixture into four equal portions and lightly shape each portion into a loose ball.
- 3
Warm a large skillet or griddle over medium-high heat. Add the oil and heat until shimmering.
- 4
Place the chicken balls in the skillet with space between them. Firmly press each ball with a spatula to roughly 1/2 inch thick, then cook undisturbed for 3 to 4 minutes until golden brown.
- 5
Carefully flip the burgers and cook for an additional 3 to 4 minutes. If using cheese, add a slice during the last minute of cooking.
- 6
Toast the hamburger buns in another pan or oven until lightly golden, if desired.
- 7
Layer each smash burger on a toasted bun and add lettuce, tomato, and pickles.
- 8
Serve the burgers hot.
FAQ
Nutrition (per serving)
Calories
360
Protein
20g
Fat
20g
Carbs
30g
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