Jalapeño-Cheddar Chicken Smash Burgers

A chicken burger with lettuce, mayo and onion on a brioche bun with a beer in the background.

5 from 7 votes

Jalapeño-Cheddar Chicken Smash Burgers

These juicy and caramelized chicken smash burgers are made with melty cheddar cheese, sliced jalapeño, chopped green onion and a hint of dijon mustard. Serve them inside a pillowy-soft brioche bun with all your favorite toppings and you've just found your new favorite burger recipe!

Prep Time20

Cook Time20

Course: dinner

Cuisine: American

Servings:

Calories: 588kcal

Author: Leigh Anderson

Ingredients

Chicken Burgers

1 lb ground chicken white or dark meat
2/3 cup grated sharp white cheddar cheese
1 jalapeño thinly sliced
2 green onions thinly sliced
2 tbsp dijon mustard
1/2 tsp kosher salt
2-3 tsp neutral oil for searing the burgers

For Serving

4 brioche buns
mayo
bibb lettuce
sliced onion and/or tomato

Instructions

Place all of the chicken burger ingredients (except the oil) into a large bowl then use clean hands to mix all the ingredients together until evenly combined. Don’t over mix.
Divide the burger mixuture into four portions then shape each portion into a puck shape, about 1-inch thick by 3-inches wide.
Pre-heat a large skillet, cast iron pan or griddle over high heat.
Add a splash of neutral oil to the pan just enough to create a thin layer across the surface. When the oil glistens and starts to smoke, place a patty into the skillet then use the back of a sturdy metal spatula to flatten the burger into the pan until it’s about ½-inch thick. Cook the burgers 2 at a time so that you don’t overcrowd the pan. Once the burger has developed a nice golden brown crust, about 2-3 minutes, flip it to the second side and finish cooking for another 1-2 minutes then transfer to a plate or baking tray to rest. Repeat this step until all of the burgers are cooked.
While the burgers are cooking toast the brioche buns in a dry pan until lightly golden brown. Slather each bun with a bit of mayo then top with a few pieces of lettuce, thinly sliced onion and/or tomato then the burger patty. Serve right away.

Notes

Ingredient Notes and Substitutions:

Ground Chicken: You can use white or dark meat chicken for these burgers. Ground turkey also works.
Cheddar Cheese: I really like a high-quality sharp white cheddar cheese for these burgers. It adds a ton of flavor any saltiness. For the best results grate the cheese yourself. Pre-grated cheese has a starchy coating that doesn't alway melt properly.
Jalapeño: Jalapeños vary greatly in spice levels. If you happen to get a really spicy one you can tone down the heat by rinsing the sliced pepper under cold water and discarding as many of the seeds as possible.
Brioche Buns: you can really use any burger buns you like. Potato buns, sesame, or even gluten-free buns.

Storing and Re-heating Leftovers:

Leftover Chicken Burgers can be stored, covered, in the refrigerator for up to 4 days. Re-heat in a hot cast iron pan, in the microwave or in a preheated 350F oven.

How to Freeze and Reheat Chicken Burgers:

Follow steps 1-4 in the recipe steps then line a baking tray with parchment paper and arrange the cooked burgers in a single layer on the tray.
Place the tray into the freezer for 1 hour, or until the burgers are frozen solid.
Once frozen wrap each burger individually in plastic wrap then place the wrapped burgers in a freezer-safe container and keep for up to one month.
To re-heat: Remove the burgers from the plastic wrap and place on a baking sheet, cover with foil and bake in a 300-degree oven for 15 minutes, or until heated through.

Nutrition