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Cheddar Chicken Smash Burgers – Healthyish Foods

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.
5 from 2 votes
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  • 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
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes – optional

Optional toppings:

  • toasted bun
  • lettuce wrap
  • mayonnaise
  • ketchup
  • mustard
  • sliced onion


  • gas grill
  • Baking Steel
  • mixing bowl


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.
  • Form the mixture into 6 evenly sized balls. (Mixture will be sticky, don’t worry.)
  • Add the balls to the hot baking steel and smash them using a metal spatula. Be sure to spray the spatula with cooking spray so the meat doesn’t stick 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.


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