BBQ Chicken Smash Burger

Happy Fourth of July!

Photo from The 
Wooden Skillet

If you're like most people today, you're probably standing over a grill with burgers, hot dogs, or maybe even a nice steak. Me? I zigged while everyone else zagged and stayed inside to make these BBQ Chicken Smash Burgers.

The truth is, this recipe wasn't really planned. I bought myself a new burger smasher and was way more excited about it than any grown adult probably should be. Obviously, I needed an excuse to use it, so smash burgers it was!

I actually followed this recipe almost exactly, which doesn't happen very often around here. The only thing I skipped was toasting the buns. I know that's practically a requirement for smash burgers, but I was hungry and decided I'd survive without that extra step.

These were really good. Chicken burgers can sometimes end up dry, but the butter and mayo mixed into the ground chicken kept these nice and juicy. The white American was definitely the right choice for this burger intead of orange. I can't scientifically explain why they taste different, but they absolutely do, and white American just worked better with the smoky BBQ flavors.

I'll definitely make these again. They're perfect for those times when I'm craving a burger but don't really want beef. Plus, now I have another excuse to pull out my new burger smasher, and I'm calling that a win.

BBQ Chicken Smash Burger

The Wooden Skillet

Serves 4

Chicken Burgers:

• 1 pound ground chicken
• 1/4 cup white onion, shredded & moisture squeezed out
• 2 tablespoons butter, shredded
• 2 tablespoons mayo
• 2 tablespoons parmesan cheese, finely shredded
• 2 teaspoons garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon zest
• 1/4 teaspoon ground black pepper

Buns & Toppings:

• 2 or 4 hamburger buns
• 1-2 tablespoons butter, room temperature (regular or plant-based)
• bacon slices, halved
• 4 slices of white American cheese
• red onion slices
• fresh cilantro, chopped
• BBQ sauce

Make Burger Balls: Put all of the burger ingredients in a large bowl. Mix to fully combine. Divide the burger mixture into 4 equal-sized balls. Place them on a parchment-lined baking sheet and set in the freezer for 15 minutes.

Butter both sides of the hamburger buns. Have the cheese and toppings prepped and ready because the cook time will go very fast.

Cook Bacon desired crispness; 3-4 minutes or more. 

Remove the burger balls from the freezer. Keep the griddle at a medium high heat and place the burger balls on top. Place a parchment paper square on top of one burger and use a burger press to slowly push down and flatten until the patty is roughly 1/4 inch thick. Continue this process with the other burger balls. Let them sit and cook for about 40 seconds. Flip and add a slice of cheese to each smash burger. Put the buns, buttered sides down, on the cooktop next to them. Close the lid and let them cook for 1-2 minutes (the buns may need to be removed before the burgers). Remove all the burgers and toasted buns.

Place a smashed burger patty on a toasted bun and add all your desired toppings! Option to make 2 double burgers or 4 single burgers.