Smashed Chicken Burger

Recipe taken from NYT Cooking

Ingredients (makes 4 patties):

• Aioli:

  • 1/2 cup mayonnaise

  • 1 Tbsp plus 1 tsp Dijon mustard

  • 1 lime wedge

  • Salt

• Burger:

  • 1 cup (or less) flat-leaf parsley, roughly chopped

  • 1/3 cup grated Cheddar + 4 slices of Cheddar

  • 1 small shallot, minced (about 1/4 cup)

  • 3 large garlic cloves, minced

  • 1 tsp ground cumin

  • 1/2 tsp red pepper flakes

  • 1 lb ground chicken

  • Salt & Pepper

  • 4 Brioche or burger buns, lightly toasted

• Toppings:

  • 1 Avocado, diced

  • Bibb lettuce

Steps:

• Make the aioli: In a small serving bowl, combine the mayonnaise with 1 Tbsp Dijon mustard. Season to taste with salt and juice of 1 lime wedge.

• Make the burger patties: in a medium bowl, combine 1 cup parsley with grated cheese, shallot, garlic, cumin, and red pepper flakes. Stir in 1 Tbsp of the aioli, 1 tsp salt and 1/4 tsp pepper. Add the ground chicken and gently combine (don’t overmix). Form into 4 large, round balls

• Heat a skillet over medium-high until very hot. Add neutral oil, then add chicken meatballs. Use a metal spatula to press them until they form 1/2 inch thick patties. Cook without moving for 3-4 minutes, until a deep golden crust has formed on the bottom. Flip the patties using a spatula and cook until cooked through with nice crust on both sides, about 3 minutes. A minute or two before they’re done, set slices of Cheddar cheese on top of each patty to melt.

• Place burger on the buns, slather with aioli, and top with avocado and lettuce.

• Optional: Use leftover lettuce, avocado and cheddar cubes to make a side salad. Serve with dressing (2 Tbsp lime juice, 1 tsp mustard, 3 Tbsp olive oil, salt & pepper).