This chicken smash burger recipe with jalapeño and bacon is full of flavor

The approach is from recipe developer Ali Slagle, who gained me over to poultry burgers with her broccoli-chicken cheeseburger. For that one, she mixes grated cheese and chopped broccoli with the meat, so you find yourself with gooey cheese inside and crisped cheese bits on the skin. Delightful.

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For this chicken smash burger, she cooks the bacon in a skillet, then makes use of that rendered fats to fry the burger. This provides flavor and retains the patty moist. As she notes in her cookbook, “I Dream of Dinner, So You Don’t Have To”: “No need for ketchup or mustard when there’s bacon fat.”

The burger will get one other flavor increase from very thinly sliced onions and jalapeños. As you smash the burger down with a spatula, you press these slices into the meat. When you flip the burger, the greens prepare dinner into the meat and crisp up, too. This recipe works with floor turkey as nicely. (I additionally tried it with plant-based meat — Beyond Meat model — and olive oil in place of the bacon. It was wonderful, however, nicely, bacon.)

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With this system, it is finest to crisp half the bacon, prepare dinner two burgers and then repeat with the remaining of the bacon and the 2 remaining patties. This helps hold the fats to an inexpensive degree within the skillet and offers you room for smashing.

You can add lettuce, tomato and pickles in case you like, however, frankly, they had been scrumptious with simply the burger and bacon on a bun, as Slagle recommends.

Bacon Jalapeño Smash Burger

Try this burger with floor dark- or white-meat chicken or turkey. Serve with a facet of chips, french fries or a inexperienced salad.

Storage: Refrigerate the patties in an hermetic container for as much as 3 days.

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• 1 pound floor chicken
• Fine salt
• Freshly floor black pepper
• 1 teaspoon impartial oil, similar to vegetable
• 4 whole-wheat or white burger buns
• 8 bacon slices, halved throughout and divided
• 1 small purple onion (3 to 4 ounces), halved and thinly sliced
• 1 jalapeño pepper, seeded and thinly sliced into rounds or strips

Working the meat as little as doable, divide the chicken into 4 4-ounce parts and roll into giant meatballs, then press down barely to offer them flat tops. Generously season two of the patties with salt and pepper on either side.

Place a towel-lined plate and a platter close to the range.

In a big cast-iron skillet over medium-high warmth, warmth 1 teaspoon of oil till shimmering. Add the burger buns, reduce facet down, then toast till golden, 1 to 2 minutes. Transfer the buns to the platter.

Add half of the bacon to the skillet and prepare dinner till crisp, about 2 minutes per facet, then switch to the ready plate.

Transfer the 2 seasoned chicken patties to the skillet, putting them far aside. Using a spatula, smash the meat down as skinny as you’ll be able to. Top every with a handful of the onion and jalapeño slices and, utilizing the spatula, press them into the meat. Cook, untouched, till browned, 1 1/2 to 2 minutes.

Flip the patties and sear till the chicken is cooked by means of to 165 levels on an instant-read thermometer and the onions are golden, an extra 3 minutes. Transfer the patties to the platter and cowl to maintain heat. Repeat with the remaining bacon, chicken patties, salt, pepper, onions and jalapeños.

To assemble, place 4 items of cooked bacon on the underside half of every bun, prime every with a smash burger and cowl with the bun tops.

Per serving (1 burger and 2 slices of bacon on a whole-wheat bun)

Calories: 569; Total Fat: 37 g; Saturated Fat: 12 g; Cholesterol: 126 mg; Sodium: 799 mg; Carbohydrates: 25 g; Dietary Fiber: 4 g; Sugar: 4 g; Protein: 27 g

This evaluation is an estimate primarily based on obtainable elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Adapted from “I Dream of Dinner” by Ali Slagle (Clarkson Potter, 2022).

Tested by Ann Maloney; e mail inquiries to [email protected].

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