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A side shot of a chicken smash burger topped with cheese, corn salsa and guacamole on a bun sitting on a white plate atop a white surface. A bottle of beer and a second burger sit in the background.

Chicken Smash Burgers with Green Chiles

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  • Author: Jess Larson
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: serves 4

Description

These Southwest-inspired Chicken Smash Burgers with Green Chiles are a fun way to switch up burger night!

Mix ground chicken with mild green chiles, warm spices, and a little mayonnaise for extra moisture, then smash on a hot skillet or griddle until beautifully browned with irresistibly juicy-crisp edges.

Pile onto toasted buns with your favorite burger fixings for an easy weeknight dinner that’s packed with flavor.

Ingredients

Scale
  • 1 pound 93% lean ground chicken
  • one 4-ounce can diced green chiles (mild or hot), drained
  • 1 tablespoon mayonnaise (sub full-fat yogurt if preferred)
  • 1 teaspoon ground cumin
  • heaping ½ teaspoon garlic powder
  • heaping ½ teaspoon onion powder
  • kosher salt and ground black pepper, to season
  • neutral, high smoke point vegetable oil of choice

Instructions

  1. Mix the chicken burgers: Add the ground chicken, diced chiles, mayonnaise, cumin, garlic powder, and onion powder to a large bowl. Season with 1 heaping teaspoon kosher salt and ground black pepper as desired. Use your hands to mix until just combined – take care not to overmix; overworking the chicken burger mixture leads to tough burgers. The mixture will be very wet – this is expected and intended!An overhead shot of the mixed burger mixture in a glass bowl atop a white textured surface.
  2. Divide and chill: Divide the mixture into 4 equal balls. If needed or desired, spritz a little bit of olive oil on your hands to make handling the burger mixture easier. Set on a parchment-lined baking sheet. Transfer to the refrigerator and cool until completely chilled, at least 1 hour.An overhead shot of four balls of burger mixture on a sheet pan atop a white textured surface alongside a bowl of oil.
  3. Griddle prep: Once the chicken burger mixture is chilled, preheat the griddle. If using an outdoor griddle, preheat on low for 20-30 minutes. The griddle should reach 450 degrees F. If using a cast iron griddle or large, heavy-bottomed skillet, preheat over medium-low heat for 3-5 minutes.
  4. Smash and cook the chicken burgers: Just before smashing, brush the cooking surface with a light coating of oil. Working in batches if needed, place the chicken burger portions on the hot griddle/skillet. Use a large spatula to firmly press down, smashing the chicken into patties just barely larger than the size of your burger buns – you may need to reposition the spatula and smash down on the burger a second time for an evenly pressed patty. Cook the burgers, undisturbed, for 3-4 minutes. Carefully flip the burgers. If desired, top each with a slice of cheese and continue to cook for 2-3 minutes longer, until the cheese is melted and the chicken burger is cooked through.Three burger patties, two with cheese and one without, in a black skillet atop a white textured surface.
  5. Assemble and serve: Place the chicken burger patties on a toasted bun and top with whatever fixings you love most. We love serving these chicken smash burgers with guacamole, lettuce, tomatoes, and fresh corn salsa. Enjoy!An overhead shot of four chicken smash burger patties topped with cheese on a light green oval platter atop a white textured surface. The platter is surrounded by dishes of guacamole and corn salsa and a cutting board with tomato slices and lettuce.

Find it online: https://playswellwithbutter.com/chicken-smash-burgers-with-green-chiles/