Ground Chicken Smash Burgers With Pepper Jack Cheese Recipes

PEPPER & JACK SMOTHERED CHEESEBURGERS

Steps:

• For glaze, combine the salad dressing, lime juice and chipotle pepper in a blender; cover and process until blended. Set aside., In a large bowl, combine the egg white, tortilla chips, jalapenos and salt. Crumble chicken over mixture and mix well. Shape into four patties. Place in a greased 15x10x1-in. baking pan., Bake at 375° for 9-11 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with glaze., Meanwhile, in a large skillet, saute peppers and onion in oil until crisp-tender. Remove from the heat; stir in cilantro and salt., Top burgers with pepper mixture and cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese is melted. Serve on buns.

GROUND CHICKEN BURGERS

Steps:

• Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
• Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

GROUND CHICKEN SMASH BURGERS WITH PEPPER JACK CHEESE

Steps:

• Preheat griddle on low.
• Add bacon to the preheated griddle and cook until done. Once cooked to your liking, remove from the griddle and allow to drain.
• While the bacon is cooking, saute white onion and poblano pepper in a bit of your favorite cooking oil. You can also scrape the bacon grease on the griddle towards the vegetables for extra flavor. When vegetables are done cooking, remove from the griddle.
• In a large bowl, add ground chicken, sautéed onion and pepper, panko, cilantro, Worcestershire, garlic, mustard, and mayonnaise. Use your hands to mix until all ingredients are thoroughly combined.
• Separate ground chicken mixture into 4 balls. For smaller patties, separate mixture into 6 balls. Use hands to shape meat into balls, just like you would for smash burgers.
• Place burger balls on the griddle, making sure to space them far enough apart to be able to smash the meat and flip it.
• Place a large square of parchment paper on top of the first burger ball, then use a press to evenly smash the burger meat down. The chicken smash burgers should be slightly thicker than a regular beef smash burger. Repeat until all chicken burgers are smashed. Sprinkle the top of the burger patties with your favorite seasoning.
• Allow the burgers to cook on the first side untouched until meat is about 75% cooked through. Then flip to the second side. Be sure to use your spatula to get under the burger crust as you're flipping, so that the crust stays on the patty.
• Allow the burgers to cook on the second side for 1-2 minutes before adding one slice of cheese to each burger. Continue to cook burgers until the internal temperature of each patty reaches 165 degrees.
• When the chicken burgers are almost done cooking, dab the cut side of your hamburger buns in the leftover grease and toast on the griddle until done to your liking.
• When buns are toasted and chicken smash burgers are cooked through, remove them from the griddle and build your burgers. Enjoy!

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• 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 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 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 1/2-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.
• 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.
• 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.