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Smoked Paprika Chicken Smash Burgers

Smoked Paprika Chicken Smash Burgers
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Smoked Paprika Chicken Smash Burgers are juicy, tender chicken patties infused with smoky paprika and simple seasonings. These quick and flavorful burgers feature a crispy crust achieved by smashing the patties on a hot skillet. Perfect for weeknight dinners or backyard gatherings, they are easy to prepare, customizable, and suitable for gluten-free diets when served with lettuce wraps or gluten-free buns.

Ingredients

Scale

Main Ingredients

  • 1 lb ground chicken (preferably lean but moist)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil or neutral oil (canola, avocado)

Buns & Toppings

  • 4 burger buns (soft yet sturdy) or lettuce leaves for gluten-free option
  • Fresh lettuce leaves
  • Ripe tomato slices
  • Pickles
  • Cheese slices (optional; sharp cheddar, smoked gouda, or pepper jack recommended)
  • Optional condiments: mayo, spicy mayo, BBQ sauce, caramelized onions, avocado slices

Instructions

  1. Prepare the chicken mixture: In a large bowl, gently combine ground chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Mix just until spices are evenly distributed to avoid overworking the meat, which ensures tender burgers.
  2. Preheat your cooking surface: Heat a cast-iron skillet or griddle over medium-high heat. Add a small amount of oil to the pan to help create a caramelized, crispy crust while locking in moisture.
  3. Form and smash the patties: Divide the chicken mixture into equal portions, roll each into a ball, and place on the hot skillet. Using a sturdy spatula or burger press, firmly smash each ball down to about ½ inch thickness. Cook without disturbing for 2-3 minutes until the edges are golden and crisp.
  4. Flip and cook through: Carefully flip the patties and cook for another 2-3 minutes, or until fully cooked through (internal temperature of 165°F/74°C). If using cheese, add slices now and let melt as the burger finishes cooking.
  5. Assemble and serve: Lightly toast burger buns. Layer each bun with the smoked paprika chicken patty and your choice of toppings and condiments. Serve immediately for the best juicy and flavorful experience.

Notes

  • Don’t overmix the chicken and spices to maintain a tender texture.
  • Use a very hot pan to achieve a crispy crust without drying out the patties.
  • Press each patty firmly but only once to retain juices.
  • Let cooked patties rest a few minutes to redistribute juices before serving.
  • Customize toppings for added flavor such as spicy mayo, avocado slices, or caramelized onions.
  • Leftover patties can be refrigerated up to 3 days; store buns separately.
  • Smash and freeze raw patties on a baking sheet, then transfer to freezer bags for longer storage. Cook from frozen with extra cooking time.
  • Reheat patties gently in a skillet or oven to preserve moisture and crispness; avoid microwaving.

Nutrition

Keywords: smoked paprika, chicken smash burgers, smoky chicken burgers, quick chicken burgers, gluten free burgers, pan-fried chicken patties

Find it online: https://marycorner.com/smoked-paprika-chicken-smash-burgers/