Smash Chicken Burger
By Clarkee
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 800 g ground chicken thigh mince
- 8 slices American cheese
- 4 soft potato burger buns
- 1 small iceberg lettuce, shredded
- 16 dill pickle slices
- Neutral oil, for the griddle
- Salt
- Black pepper
- 1 tsp smoked paprika
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp pickle juice
Directions
- Preheat your Blackstone to medium-high heat and lightly oil the cooking surface.
- In a small bowl, combine the mayonnaise, ketchup, mustard and pickle juice to make the burger sauce. Set aside.
- Divide the chicken mince into 8 loose balls, about 100 g each. Avoid overworking the meat.
- Place the chicken balls onto the hot griddle and let them cook for 10 seconds. Season with salt, black pepper and smoked paprika.
- Using a burger press or heavy spatula with a piece of greaseproof paper, smash each ball into a thin patty.
- Cook for about 2 minutes, or until the edges begin to turn golden and crispy.
- Carefully flip each patty and top with a slice of American cheese.
- Continue cooking for 1 to 2 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 75°C.
- Lightly toast the potato buns on the griddle.
- Spread burger sauce onto both halves of each bun.
- Assemble each burger with the bottom bun, two smash chicken patties, shredded lettuce and pickle slices. Finish with the top bun.
- Give the burger a gentle press, serve immediately and enjoy.
