This Chicken Bacon Smash Burger brings everything you love about a great smash burger into a juicy, flavor-packed chicken version. Crispy-edged seasoned chicken, smoky bacon, melty pepper jack cheese, and sweet caramelized onions with jalapeños come together on a buttery toasted brioche bun for the perfect balance of savory, smoky, creamy, and just the right kick.
Unlike traditional beef smash burgers, this version stays incredibly juicy thanks to a few smart techniques that make it foolproof for home cooks. It cooks quickly, feels restaurant-worthy, and still comes together easily on a weeknight. Add the creamy burger sauce and crunchy pickles, and this one easily earns repeat status.
Smash burgers became famous for their crispy edges and deep flavor — and honestly, chicken deserves its own moment too.
Recipe Yield: 4 burgers
INGREDIENTS
1 lb ground chicken
8 slices bacon
4 brioche burger buns
4 slices pepper jack cheese
½ cup panko breadcrumbs
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 tsp Worcestershire sauce
1 tbsp olive oil
For the Caramelized Jalapeño Onion Topping
1 medium red onion, thinly sliced
1–2 jalapeños, sliced
1 tbsp butter
¼ tsp salt
For the Burger Sauce
⅓ cup mayonnaise
1 tbsp ketchup
1 tsp Dijon mustard
1 tsp pickle juice
½ tsp smoked paprika
¼ tsp garlic powder
1 tsp finely chopped pickles (optional, but recommended)
Dill pickle slices
Lettuce leaves (optional)
Tomato slices (optional)
INSTRUCTIONS
1. Cook the bacon:
Cook bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Reserve 1 tbsp bacon drippings in the skillet.
2. Caramelize the onions and jalapeños:
Add butter to the skillet with reserved bacon drippings. Add onion, jalapeños, and salt. Cook over medium-low heat for 10–12 minutes, stirring occasionally, until softened, lightly caramelized, and jammy. Transfer to a plate.
3. Prepare the chicken mixture:
Meanwhile, combine ground chicken, panko, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, pepper, and Worcestershire sauce in a bowl. Mix gently just until combined. Divide into 4 equal balls and refrigerate for 10 minutes to help them hold shape.
4. Make the burger sauce:
In a small bowl, stir together mayonnaise, ketchup, Dijon mustard, pickle juice, smoked paprika, garlic powder, and chopped pickles if using. Refrigerate until ready to use.
5. Smash and cook the chicken burgers:
Heat a large skillet or griddle over medium-high heat and add olive oil. Place chicken balls into the hot skillet. Cover each with parchment paper and firmly smash into thin patties using a spatula or burger press. Cook undisturbed for 4–5 minutes until deeply golden and crisp around the edges.
6. Flip and melt the cheese:
Carefully scrape underneath each patty and flip. Immediately top with pepper jack cheese and cook another 2–3 minutes until the internal temperature reaches 165°F.
7. Toast the buns:
Meanwhile, lightly toast brioche buns in the skillet for 1–2 minutes until golden.
8. Assemble the burgers:
Spread burger sauce on both toasted buns. Add lettuce if using, followed by the cheesy chicken patty, bacon, caramelized onion-jalapeño topping, pickle slices, and tomato if using.
9. Serve:
Serve immediately while warm with fries, roasted potatoes, chips, or a crisp salad.
Helpful Tips to Perfect This Recipe
- Chill the chicken briefly: Ground chicken is softer than beef, so chilling the burger balls for 10 minutes helps them smash beautifully and hold together better.
- Use the right spatula for your pan: Chicken smash burgers can stick slightly while crisping. If using cast iron or stainless steel, a thin metal spatula helps scrape underneath cleanly and keeps those crispy edges intact. However, for nonstick pans, use a sturdy silicone or nylon spatula to avoid scratching the surface.
- Don’t skip the pickles: The smoky bacon, creamy sauce, and pepper jack are rich. Pickles add brightness and balance that makes the whole burger taste better.
Be the first to comment