After a long day of volunteering at the local shelter, I found myself thinking about simple ways to give back beyond the usual donations. The volunteers often bring basic sandwiches, something quick and easy to prepare, but they lack the kind of comfort that would truly fill someone’s stomach and soul.
I wanted to make a meal that would not only nourish but also make someone feel cared for. That’s when I thought of crispy chicken smash burgers. They were hearty, satisfying, and packed with flavor—perfect for someone who might have gone without a decent meal for days.
I began experimenting, choosing ingredients that were accessible and affordable, yet could be elevated with a bit of extra effort. Ground chicken—something that’s easy to work with—was the base, and I pressed it flat to get that satisfying crisp.
The combination of the crispy patty, gooey cheese, and fresh toppings came together in a way that made each bite feel like a small act of kindness. A bit of effort went into crafting this simple meal, but the results were worth it. After all, it’s the little things like a warm burger that can give someone a sense of dignity and remind them that they are not forgotten.
Short Description
These Crispy Chicken Smash Burgers are made with seasoned ground chicken smashed thin and cooked until golden brown, then stacked with gooey cheese, crisp lettuce, juicy tomato, and pickles—all inside buttery toasted brioche buns.
Key Ingredients
- 1 lb ground chicken
- 4 soft brioche buns
- A few pinches of salt
- A dash of pepper
- 4 slices classic yellow American cheese
- 2 tablespoons mayo (optional)
- Finely shredded iceberg lettuce
- Pickle slices
- Juicy tomato slices
- Burger sauce (optional)
Tools Needed
- Large skillet or griddle
- Spatula (preferably metal)
- Parchment paper squares
- Tongs
- Knife and cutting board
- Paper towels
Cooking Instructions
Step 1: Prep the Toppings
Before you get cooking, slice your tomatoes, shred your iceberg lettuce, grab your pickles, and set aside any burger sauce you’ll use. Prepping this ahead makes assembly fast and easy.
Step 2: Portion and Season the Chicken
Take the ground chicken and pat it dry with paper towels—this helps reduce moisture and promotes crisping. Divide the meat into 2-ounce portions.
Don’t overwork the chicken; gently shape them into loose balls. Sprinkle a small pinch of salt and a dash of pepper on each one.
Step 3: Toast the Buns
Spread mayo (regular or light) on the insides of your buns, if using. Heat a large skillet or griddle over medium-high heat.
Lightly oil the surface or spray with nonstick cooking spray. Place the buns cut side down and toast until golden brown, about 1–2 minutes. Remove and set aside.
Step 4: Smash the Patties
Increase the heat to medium-high. Place each chicken ball onto the hot skillet. Top each with a square of parchment paper and firmly press down with a spatula to flatten—about ¼-inch thick.
Carefully peel off the parchment paper. Sprinkle with another light pinch of salt and pepper.
Step 5: Cook and Stack
Cook the patties for 2–3 minutes on one side, until golden brown and the top turns opaque. Flip each patty. Add a slice of cheese to half of them and cook for 1 to 1½ minutes. Stack one plain patty on top of a cheese-covered patty to make a double stack.
Step 6: Assemble the Burgers
Place the stacked patties on your toasted buns. Top with shredded lettuce, tomato slices, pickles, and a dollop of burger sauce if using. Serve immediately while hot and juicy.
Why You’ll Love This Recipe
– Lighter than beef, but just as satisfying
– Fast and easy to make in under 30 minutes
– Perfect for weeknight meals or casual weekend cookouts
– Customizable with your favorite toppings
Mistakes to Avoid & Solutions
1. Overworking the Chicken
Tightly packed chicken becomes dense and dry.
→ Solution: Handle it gently. Loosely form the portions without compressing them too much.
2. Skipping the Parchment Paper
Without it, the chicken sticks and tears when pressing.
→ Solution: Always use a square of parchment paper when smashing to keep patties intact.
3. Cooking on Low Heat
Low heat prevents crisping and can overcook the interior.
→ Solution: Medium-high heat gives you that golden crust while keeping the inside moist.
4. Adding Cheese Too Early
The cheese can over-melt and slide off.
→ Solution: Add the cheese right after flipping, when the patty is almost done.
5. Using Wet Toppings
Watery toppings make soggy buns.
→ Solution: Pat tomato slices dry and avoid over-saucing.
Serving and Pairing Suggestions
– Serve with a side of sweet potato fries, coleslaw, or kettle chips.
– Great with a cold sparkling lemonade, iced tea, or even a light beer.
– Try serving family-style on a tray with a mix of toppings and sauces so everyone builds their own.
– These also shine in sliders for party appetizers.
Storage and Reheating Tips
Let leftover patties cool, then wrap individually in foil or airtight containers. Store in the fridge for up to 3 days.
To reheat, place patties in a hot skillet for 2–3 minutes per side, or in a 375°F oven for about 8 minutes.
Toast fresh buns separately just before serving.
Avoid microwaving, as it makes the patties rubbery and the buns soggy.
FAQs
1. Can I make the patties ahead of time?
Yes! Shape the chicken into balls, season, and refrigerate covered for up to 24 hours. Smash and cook fresh.
2. Can I freeze the cooked patties?
Absolutely. Once fully cooled, wrap in foil and freeze up to 2 months. Reheat from frozen in a 375°F oven for 15–18 minutes.
3. Can I use other cheese types?
Sure! Try cheddar, Swiss, or pepper jack for variety, though American melts best.
4. What if I don’t have brioche buns?
Use potato rolls or sandwich thins. Just toast them well to prevent sogginess.
5. Is there a dairy-free version?
Skip the cheese and use a dairy-free bun. Add avocado or caramelized onions for richness.
Tips & Tricks
– Use a cast-iron skillet for the best sear and crispy edges.
– Press firmly but evenly when smashing—don’t overdo it or the patty will tear.
– For extra crispy patties, don’t overcrowd the skillet; give each patty breathing room.
– Stack the patties while the cheese is still warm so they meld perfectly.
Recipe Variations
Spicy Chicken Smash Burgers
Add 1 tsp of chili flakes or cayenne to the ground chicken.
Top with pepper jack cheese and spicy pickles.
Drizzle with chipotle mayo instead of classic sauce.
Greek-Style Chicken Smash Burgers
Mix 1 tsp dried oregano and a pinch of garlic powder into the chicken.
Use feta instead of American cheese.
Top with sliced cucumbers, red onions, and tzatziki sauce.
Asian-Inspired Chicken Smash Burgers
Add 1 tsp soy sauce and ½ tsp sesame oil to the ground chicken.
Use mozzarella or skip cheese entirely.
Serve with pickled carrots, daikon, and a drizzle of sriracha mayo.
Final Thoughts
Sharing food with those who need it most is one of the most direct ways to show care. These crispy chicken smash burgers have become my go-to comfort meal—not just for my family, but also for those in need. There’s something about the simplicity of the burger, combined with a sense of generosity, that feels deeply rewarding. It reminds me that small gestures matter.
Crispy Chicken Smash Burgers
Ingredients
- 1 lb ground chicken
- 4 soft brioche buns
- A few pinches of salt
- A dash of pepper
- 4 slices classic yellow American cheese
- 2 tablespoons mayo optional
- Finely shredded iceberg lettuce
- Pickle slices
- Juicy tomato slices
- Burger sauce optional
Instructions
- Slice the tomatoes, shred the lettuce, grab the pickles, and set aside the burger sauce. This makes the assembly quick.
- Pat the ground chicken dry with a paper towel. Divide into 2-ounce portions and shape gently into loose balls. Season each with a pinch of salt and pepper.
- Spread mayo on the buns (optional). Heat a skillet over medium-high heat, add a bit of oil, and toast the buns until golden brown—about 1–2 minutes. Set aside.
- Place each chicken ball in the skillet. Cover with parchment paper and press down with a spatula to flatten to about ¼-inch thick. Sprinkle with salt and pepper.
- Cook each patty for 2–3 minutes until browned, then flip. Add cheese to half and cook for another 1–1½ minutes. Stack a plain patty on top of a cheesy one.
- Place the stacked patties on the toasted buns. Add lettuce, tomato, pickles, and sauce (if using). Serve immediately while hot.
