Smashed Chicken Burgers With Cheddar and Parsley
Published Jan. 7, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup mayonnaise
- 1tablespoon plus 1 teaspoon Dijon mustard
- Kosher salt and black pepper
- 2limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
- 1¼packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
- ⅓cup grated Cheddar, plus ¼ cup cubed, plus 8 slices for topping
- 1small shallot, minced (about ¼ cup)
- 3large garlic cloves, minced
- 1teaspoon ground cumin
- ½teaspoon red-pepper flakes
- 1pound ground chicken, preferably dark meat
- 2tablespoons neutral oil, such as canola oil, or ghee
- 3tablespoons olive oil
- 1large head butter or Boston lettuce, leaves torn into bite-size pieces
- 1ripe Hass avocado, diced
- 4brioche or burger buns, lightly toasted
Nutritional analysis per serving (4 servings)
1006 calories; 77 grams fat; 22 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 19 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 47 grams protein; 987 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- Step 2
In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Step 3
Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form ½-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they’re done, set 2 slices of Cheddar cheese on top of each patty to melt.
- Step 4
While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Step 5
Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
Private Notes
Comments
I’m surprised this doesn’t have more comments and ratings as this is a delicious weeknight meal. We made the burger patties as written, then played a little fast and loose with the toppings (just topped the burgers with avocado slices, butter lettuce, and the Dijon Mayo rather than mixing it all together in a “salad”). We shaped four patties but only cooked the two we ate for dinner, and then froze the other two raw to cook another day.
Very tasty, but could have better instructions. Make sure that you read the entire recipe first... The burgers very good and had a lot of flavor, although I did add a fair amount of the dressing to lettuce and dijon mayo on both sides of the buns. I made a few without the slides of cheddar, and preferred it this way, so you can save a few calories there. I also omitted the cubed cheddar since I just used the dressed lettuce on top of the burger instead of as a side salad.
Made this last night - the salad dressing was great - I'd add tomatoes to the salad next time. The chicken burgers were flavorful but fairly bland. I'd recommend adding your favorite hot sauce, or red pepper flakes if you like more of a kick to your food.
Wow these were really really delicious. I have been trying to eat less beef and have a friend who has that weird beef allergy from a tick bite so we made these and beef smash burgers for a party. These was just so flavorful and moist. I wanted to eat two but was stuff. The people eating the beef burgers were jealous. I will certainly make these in the future and hope this recipe gets more 5 stars cause it deserves it. Yum yum yum yum yum.
We really enjoyed this. Remember to use a good spatula - I almost had a scramble when I didn’t. I would use less garlic next time. And I used slightly more lime juice. The sauce definitely makes it great.
Excellent chicken burger bursting with flavor. Idk what some of these people are complaining about but this was really dynamite. Only thing I did differently was to lessen the cumin to 1/2 tsp as it can be overwhelming. I toasted the brioche buns and made some crispy little potatoes in the air fryer which we dipped in the leftover dijonaisse aioli. Everyone was happy—Will make again for sure.