Chicken Smash Burgers

Chicken Smash Burgers

Chicken smash burgers are fast, juicy, and ridiculously good when done right. By using fatty minced chicken thighs, high heat, and a simple honey mustard mayo, this recipe delivers crispy edges, tender meat, and big flavour in under 10 minutes.

Choosing the Chicken:
Traditional smash burgers rely on fatty beef, but chicken needs a bit of help. Chicken thighs are the key here — they’re naturally juicier than breast and handle high heat much better.

For best results:
•    Use minced chicken thighs
•    Ask your butcher to add a little extra fat (chicken skin or fat trimmings)
•    A coarse grind works best for texture
If you have a good relationship with your local butcher, this is the time to use it. They’ll usually be happy to help.

Sauce Matters:
Because chicken has a milder flavour than beef, the sauce needs to pull its weight. The honey mustard mayo adds:
•    Creaminess from the mayo
•    Tang from Dijon
•    A touch of sweetness from honey

It’s simple, balanced, and made to suit chicken.

Equipment needed:

You don’t need anything fancy, but a few things make life easier:
•    Flat top grill, cast iron plate, or large pan
•    Burger smasher (or something heavy and flat)
•    Baking paper (prevents sticking and helps with cleanup)
•    Wide spatula for flipping

Preparation:
Start by making the sauce so it’s ready to go.
In a bowl, combine:
•    Mayonnaise
•    Dijon mustard
•    Honey

Mix well and set aside.

Next, portion the chicken mince into 100 g (3.5 oz) balls. Don’t overwork them — loosely rolled is perfect. Over-handling can make chicken burgers dense.

Prepare your toppings:
•    Slice buns if needed
•    Wash and dry the lettuce
•    Have cheese ready to go
Once the grill is hot, things move quickly.

The Cook:
Preheat your flat top grill or pan over high heat. You want serious heat here — smash burgers need it.

Lightly oil the cooking surface.

Place the chicken balls onto the hot plate and listen for that sizzle. Season with kosher salt, then immediately smash them down using baking paper between the meat and the smasher.

Let the patties cook untouched for 1–2 minutes. This is where the crust forms.
When you see liquid pooling on top of the patties, flip them. Add cheese straight away and cook for another 1–2 minutes until melted and cooked through.

Toast the buns cut-side down on the hot plate during the final minute.

Total cook time is around 5–6 minutes.

The Payoff:
To assemble:
1    Bottom bun
2    Lettuce
3    Double stack of chicken patties with melted cheese
4    Honey mustard mayo
5    Top bun
No resting required. These are best eaten immediately while hot, juicy, and crispy.

Ingredients:
Chicken Burgers
•    600 g minced chicken thighs (1.3 lb)
•    Extra chicken fat trimmings (optional but recommended)
•    Kosher salt, to season
•    4–6 brioche burger buns
•    4–6 slices Colby cheese
•    Baby cos lettuce
Honey Mustard Mayo
•    ¾ cup whole egg mayonnaise (180 ml / 6 fl oz)
•    ¼ cup Dijon mustard (60 ml / 2 fl oz)
•    2 tbsp honey (40 ml / 1.3 fl oz)

Recipe Steps:
1    Preheat flat top grill or pan over high heat for 10 minutes
2    Mix mayonnaise, Dijon mustard, and honey; set aside
3    Portion chicken mince into 100 g (3.5 oz) balls
4    Lightly oil the cooking surface
5    Place chicken balls onto hot plate and season with salt
6    Smash patties flat using baking paper
7    Cook for 1–2 minutes until a crust forms
8    Flip patties, add cheese, cook another 1–2 minutes
9    Toast buns cut-side down
10    Assemble burgers and serve immediately
Cooking temperature: High direct heat
Total cook time: 5–6 minutes

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 5–6 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: American / Australian
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Don’t skip the fat: Chicken smash burgers live or die by fat content
•    Avoid overcooking: Chicken dries out quickly — once the cheese melts, you’re done
•    Spice it up: Add hot sauce or chilli flakes to the sauce
•    Different cheese: Cheddar cheese also works well for extra melt
•    Extra crunch: Add thinly sliced onion to the smash for a crispy edge

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