Ultimate Gourmet Burger Collection: Smash Beef, Peri Peri Chicken, and Crispy Veggie Burgers

Ingredients

• 150 g ground beef (80/20 beef, formed loosely into a ball for smashing)
• 1 hamburger bun (split)
• 1 slice American or cheddar cheese (for the smash burger)
• 1 tbsp mayonnaise (for burger sauce)
• 1 tbsp ketchup (for burger sauce)
• 1 tsp yellow mustard (for burger sauce)
• 30 g dill pickle slices (for the smash burger)
• 20 g lettuce (shredded or torn)
• 40 g tomato (sliced)
• 180 g boneless skinless chicken breast (pounded to an even thickness)
• 2 tbsp peri peri sauce (divided between marinating and serving)
• 2 tbsp plain yogurt (for the chicken marinade)
• 1 tbsp lemon juice (for the chicken marinade)
• 1 clove garlic (minced)
• 1 tsp paprika (for the chicken seasoning)
• 30 g all-purpose flour (for chicken breading)
• 50 g panko breadcrumbs (for a crisp coating)
• 1 egg (beaten for breading)
• 1 hamburger bun (for the chicken burger, split)
• 80 g cabbage slaw (lightly dressed)
• 1 tbsp mayonnaise (for chicken burger sauce)
• 120 g cooked chickpeas (drained; for the veggie patty)
• 100 g black beans (cooked and drained)
• 35 g rolled oats (ground or pulsed briefly)
• 50 g carrot (grated)
• 40 g onion (finely diced)
• 1 clove garlic (minced)
• 0.5 tsp ground cumin (for veggie patty seasoning)
• 1 hamburger bun (for the veggie burger, split)
• 20 g lettuce (for assembly)
• 40 g tomato (sliced)
• 2 tbsp vegetable oil (for cooking the patties and chicken)
• salt (to taste, divided among the three burgers)
• black pepper (to taste)

Steps

1. 1

   Prepare the smash burger sauce by stirring together the mayonnaise, ketchup, and yellow mustard in a small bowl. Set it aside while preparing the other components.

2. 2

   Divide the ground beef into a loose 150 g ball. Do not pack it tightly; a loose ball produces a more tender, irregular-edged crust.

3. 3

   Heat a heavy skillet or griddle over medium-high heat until very hot. Place the beef ball in the dry pan and immediately press it firmly with a sturdy spatula until it is about 5 mm thick.

4. 4

   Season the exposed side with salt and pepper. Cook for about 2 minutes, without moving it, until the bottom develops a deeply browned, crisp crust.

5. 5

   Scrape and flip the patty. Add the cheese slice to the browned side and cook for 1 to 2 minutes more, until the beef is cooked through and the cheese has melted.

6. 6

   Toast the split bun cut-side down in the same skillet until lightly golden. Spread the sauce on the bun, then layer in the beef patty, pickles, lettuce, and tomato.

7. 7

   For the chicken burger, combine the peri peri sauce, yogurt, lemon juice, minced garlic, paprika, salt, and pepper. Coat the chicken breast thoroughly and marinate for at least 20 minutes in the refrigerator.

8. 8

   Set up three shallow dishes containing flour, beaten egg, and panko breadcrumbs. Remove the chicken from the marinade, dredge it in flour, dip it in egg, and press it into the panko until fully coated.

9. 9

   Heat the vegetable oil in a skillet over medium heat. Add the breaded chicken and fry for approximately 4 to 5 minutes per side, turning once, until deeply golden and the center reaches 165°F/74°C.

10. 10

    Toast the second bun cut-side down. Spread mayonnaise and additional peri peri sauce over the bun, then add the crispy chicken and cabbage slaw.

11. 11

    For the veggie burger, mash the chickpeas and black beans in a bowl until mostly broken down but still slightly textured. Add the rolled oats, grated carrot, diced onion, minced garlic, cumin, salt, and pepper.

12. 12

    Mix the veggie-patty mixture thoroughly until it holds together when pressed. Shape it into one firm patty about the diameter of the bun. Chill it for 10 to 15 minutes if it feels soft.

13. 13

    Heat a lightly oiled skillet over medium heat. Add the veggie patty and cook for about 4 minutes per side, turning carefully, until both sides are crisp and the center is hot.

14. 14

    Toast the final bun. Assemble the veggie burger with lettuce and tomato, adding any remaining sauce or condiments to taste. Serve all three burgers immediately while the buns and coatings are crisp.

Notes

The Instagram description identifies three burger varieties but does not provide a written ingredient list, measurements, or method. Ingredients, quantities, and steps are therefore reconstructed estimates rather than an exact creator-authored recipe. For food safety, cook chicken to 165°F/74°C and beef to the desired safe doneness; serve immediately for the best texture.

Nutrition per serving

• main
• burgers
• American
• smash burger
• chicken burger
• veggie burger
• crispy
• cheeseburger