Chicken Smash Cheeseburgers with Caramelized Onions

Ingredients

• 2 lb boneless chicken thighs, ground
• salt (to taste, for chicken)
• 1 tbsp garlic powder (for chicken)
• 0.5 tsp red chili powder (for chicken)
• 1 tbsp smoked paprika powder (for chicken)
• 1 tsp onion powder (for chicken)
• 1 tsp black pepper powder (for chicken)
• oil (for frying)
• 3 yellow onions (large, thinly sliced; for caramelized onions)
• 3 tbsp oil (for caramelized onions)
• flaky sea salt (a pinch, for caramelized onions)
• 1 cup mayonnaise (for sauce)
• 2 tbsp hot sauce (adjust to taste; for sauce)
• 1 tbsp Dijon mustard (for sauce)
• 1 tsp smoked paprika powder (for sauce)
• 0.5 tsp black pepper powder (for sauce)
• 1 tbsp garlic powder (for sauce)
• 1 tsp lemon juice or vinegar (for sauce)
• 2 tbsp ketchup (for sauce)
• 5 brioche buns (for assembly)
• 0.333 cup pickles (for assembly)
• oil or butter (for toasting the buns)
• 10 cheddar cheese slices (for topping the patties)
• salt (to taste, for sauce)

Steps

1. 1

   Add the ground chicken to a bowl. Season with salt, garlic powder, red chili powder, smoked paprika, onion powder, and black pepper. Mix well until the seasonings are evenly distributed.

2. 2

   Divide the seasoned chicken into 10 equal portions and shape each portion into a loose ball.

3. 3

   Heat a large skillet over medium heat and add enough frying oil to coat the cooking surface. When the oil is hot, place the chicken balls in the skillet, working in batches if necessary.

4. 4

   Immediately press each chicken ball firmly with a spatula, flattening it into a thin patty.

5. 5

   Cook the patties for 3–4 minutes per side, until golden brown and cooked through.

6. 6

   Place a cheddar cheese slice on each patty. Cover the skillet, reduce the heat to low, and cook for about 30–60 seconds, until the cheese melts. Remove the patties from the heat and set them aside.

7. 7

   Heat a large pan over medium-low heat and add the 3 tablespoons of oil. When the oil is hot, add the thinly sliced onions.

8. 8

   Cook the onions low and slow for about 20–25 minutes, stirring occasionally, until soft, translucent, golden brown, and caramelized.

9. 9

   Sprinkle the flaky sea salt over the caramelized onions and mix to coat evenly. Remove from the heat and set aside.

10. 10

    In a bowl, combine the mayonnaise, hot sauce, Dijon mustard, ketchup, salt, smoked paprika, black pepper, garlic powder, and lemon juice or vinegar. Mix well to make the sauce.

11. 11

    Lightly toast the brioche buns using oil or butter.

12. 12

    Spread the sauce evenly over the cut sides of both the top and bottom bun halves.

13. 13

    Place two cooked chicken patties on each bottom bun. Add the pickles, then top with the caramelized onions.

14. 14

    Close the burgers with the top buns and serve warm.

Notes

The source does not specify the exact amount of frying or toasting oil/butter, or a target internal temperature. Because the chicken is ground, cook the patties thoroughly; the source specifies that they should be cooked through.

Nutrition per serving

• main
• American
• burger
• chicken
• ground chicken
• cheeseburger
• smash burger
• stovetop