Juicy Chicken Smash Burgers
My latest chicken obsession are these juicy chicken smash burgers! Thin, crispy and cheesy, these burgers are what summer is all about.
Ingredients
Chicken Burgers
- 1 lb. ground chicken
- ½ cup shredded three cheese blend – extra for the top , buzz in a food processor until the shredded cheese forms small crumbles.
- ¼ cup grated parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Optional Toppings
- toasted bun
- lettuce wrap
- mayonnaise
- ketchup
- mustard
- sliced onion
Equipment
- 1 gas grill
- 1 Baking Steel
Instructions
Prepare the Grill and Baking Steel
- Place the Baking Steel on the grill. Drizzle it with olive oil and rub it into the steel using a paper towel. Once well-seasoned, heat the grill.
- Preheat the grill to 400-450 degrees. The steel will heat as the grill racks heat.
Prepare the Smash Burgers
- In a large bowl, combine the ground chicken, crumbled cheddar cheese, parmesan cheese, salt, pepper, red pepper flakes and olive oil. Mix well using your hands.
- Wet your hands with water and form the mixture into 6 evenly sized balls. (Mixture will be sticky, don’t worry.)
- Add the chicken balls to the hot baking steel and smash them using a metal spatula that has been sprayed with cooking spray. This will help prevent the meat from sticking to the cold metal.
- Cook for 2-3 minutes per side. You’ll want the internal temperature to hit 165 degrees Fahrenheit to ensure doneness. Cooking time may vary based on size and thickness of the burgers.
- Top with some extra shredded cheese once they are almost done and allow it to melt. Serve warm.
Nutrition
Serving: 1serving, Calories: 271kcal, Carbohydrates: 1g, Protein: 26g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 847mg, Potassium: 620mg, Fiber: 1g, Sugar: 1g, Vitamin A: 222IU, Vitamin C: 1mg, Calcium: 171mg, Iron: 1mg