Ingredients:
- 500g ground chicken (preferably thigh meat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp sea salt
- 0.5 tsp cracked black pepper
- 1 tbsp neutral oil (avocado or grapeseed)
- 60ml mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp dill pickle juice
- 0.5 tsp smoked paprika
- 4 brioche buns
- 4 slices American or Sharp Cheddar cheese
- 0.25 cup thinly sliced red onion
- 8 bread and butter pickles
- 4 leaves fresh butterhead lettuce
Instructions:
- Season the meat. Gently fold 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp pepper into 500g ground chicken. Note: Overworking the meat will make the burgers tough, so use a light touch.
- Portion and chill. Divide the mixture into four 125g balls. Place them in the fridge for 15 minutes to firm up.
- Mix the sauce. Whisk 60ml mayonnaise, 1 tbsp yellow mustard, 1 tbsp pickle juice, and 0.5 tsp smoked paprika until smooth and velvety.
- Prep the buns. Slice the brioche buns and toast them in a dry pan until golden and fragrant.
- Heat the pan. Add 1 tbsp neutral oil to a cast iron skillet over high heat until the oil shimmers and barely smokes.
- The Smash. Place the chicken balls in the pan, cover with parchment, and press firmly with a heavy spatula until very thin.
- Sear for the crust. Cook for 2-3 minutes until a deep brown, lacy crust forms on the bottom.
- Flip and melt. Flip the patty, immediately top with a slice of American cheese, and cook for 1-2 minutes until the cheese is bubbling and melted.
- Assemble layers. Spread sauce on both bun halves, add lettuce, the cheesy chicken patty, red onion, and pickles.
- Serve immediately. These are best eaten while the crust is at its peak shatter stage. The key to a successful smash is commitment. When you press down, do it with confidence. You want to hear that sizzle intensify. If you hesitate, the meat starts to cook and tighten up, making it much harder to get that thin, crispy edge.