Description
Golden, crispy-edged chicken patties packed with flavor, topped with melted cheddar, creamy avocado salad, and served on toasted brioche buns—this is the ultimate elevated chicken burger! Perfect for weeknight dinners or gourmet cookouts.
Ingredients
For the Chicken Patties:
• 1 lb ground chicken (preferably dark meat)
• 1¼ cups flat-leaf parsley, roughly chopped
• ⅓ cup grated cheddar cheese
• ¼ cup cubed cheddar cheese
• 1 small shallot, minced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp red pepper flakes
• 1 tbsp Dijon mustard
• ½ cup mayonnaise
• Juice of 1 lime
• Kosher salt & black pepper, to taste
For Searing:
• 2 tbsp neutral oil (canola or ghee)
Avocado Salad:
• 1 ripe Hass avocado, diced
• 1 head butter or Boston lettuce, torn
• Remaining parsley
• 2 tbsp lime juice
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• Salt & pepper to taste
• ¼ cup cubed cheddar (optional)
For Assembly:
• 4 brioche buns, lightly toasted
• 8 slices cheddar cheese (2 per patty)
• Dijon mayo (extra from the patty mix or fresh mix)
• Lime wedges for garnish
Instructions
1️⃣ Mix & Shape the Patties:
• In a large bowl, combine ground chicken, grated cheese, cubed cheddar, parsley, shallot, garlic, cumin, red pepper flakes, Dijon mustard, mayo, lime juice, salt, and pepper.
• Mix until just combined and form into 4 large meatballs. Do not flatten—this comes during cooking.
2️⃣ Sear & Smash:
• Heat a cast-iron or heavy skillet over medium-high heat.
• Add neutral oil and once hot, place meatballs in the skillet spaced apart.
• Press each down firmly with a metal spatula to form ½-inch thick patties.
• Let sear undisturbed for 3–4 minutes until crisp and golden. Flip, and cook 3 more minutes.
• In the final minute, top each patty with 2 slices of cheddar and briefly cover until cheese melts.
3️⃣ Make the Avocado Salad:
• In a bowl, whisk together lime juice, Dijon, olive oil, salt, and pepper.
• Toss in lettuce, diced avocado, remaining parsley, and cubed cheddar.
4️⃣ Assemble the Burgers:
• Spread Dijon mayo on each toasted brioche bun.
• Place cheesy chicken patties on the bottom buns.
• Top with a generous scoop of avocado salad.
• Close with the top buns and serve with lime wedges.
Notes
Use dark meat ground chicken for best results—it’s juicier and holds together better than lean white meat.
Avoid overmixing the chicken mixture. Stir just until combined to keep the texture tender, not dense.
Chill the meatballs for 10–15 minutes before smashing. Cold patties hold their shape better and cook more evenly.
Smash only once! Pressing more than once squeezes out juices and flattens flavor.
Cook on a hot cast-iron skillet to create the signature golden crust—preheating is essential.
Grated cheddar melts into the meat while cubed cheddar adds pockets of cheesy richness in the salad.
Don’t skip the Dijon mayo—it acts as both a binder and flavor enhancer inside the patty and on the bun.
Serve immediately to preserve the crispiness of the burger and freshness of the salad.
Storage tip: Cooked patties can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Sandwiches, Burgers
- Method: Stovetop, Pan-Searing, Smash Technique
- Cuisine: American, Comfort Food, Contemporary
Nutrition
- Serving Size: 1 burger (with bun, cheese, avocado salad, and sauce)
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
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