Bacon Jalapeño Chicken Smash Burger

These bacon jalapeño chicken smash burgers are incredibly easy and packed with flavour! The seasoned ground chicken pate is pressed with thinly sliced red onions and jalapenos and baked until cooked and caramelized (bread, griddle, or black stone). It is sandwiched between toasted brioche bread with Habarti cheese, crispy bacon and lettuce. It produces four servings.

Who doesn’t like good burgers?

Place you in this bacon jalapeño chicken smash burger! That’s my latest obsession. For a while I will have them dinner once a week or I will prepare meals for lunch the week. The flavor is amazing, with the caramelized baked onion and jalapeño being astounding with bacon and havarti. And it’s a very easy and simple recipe to put together, and this is perfect for the day of the week.

To make these bacon jalapeño chicken smash burgers:

Bacon – To keep these burgers lean, I like to use centre-cut bacon. Lean Grand Chicken – I haven’t tested this with extra Lean Grand Chicken. Garlic Powder – Adds a sweeter and milder flavor than fresh garlic. Onion Powder – lends you an extra bold onion flavour. Kosher Salt – Enhance the flavor of the burger pate. Freshly ground black pepper – adds subtle bite and flavour. Jalapeño – Adds delicious spicy flavor and texture. Red Onion – lends a delicious and slightly sharper onion flavour. Havarti cheese – or use white American cheese. Brioche Burger Buns – These breads are sturdy, but tender, making your burger special. Garlic Aioli – or simply use mayonnaise. Lettuce – adds crisp freshness.

Place 8 slices of center-cut bacon in a cool, large frying pan. Heat medium to medium low and turn occasionally until fully cooked. Transfer the crispy bacon to a plate with a paper towel lined and set the sides.

Meanwhile, add 1 pound of ground chicken to a bowl. Sprinkle generously with garlic powder, onion powder with some pinch kosher salt and freshly ground black pepper.

What is the best ground chicken to make a burger?

I use lean ground chicken. I haven’t tested this recipe with Extraleen. Because I feel that fat is necessary for great texture and flavor.

Divide into 4 (4 ounces) parts.

Next, gently combine each one, forming it into a round bowl.

Place each bowl on wax paper.

Cover with two pieces of wax paper and thin on the softener of the meat, glass, or flat sides of the measuring cup, but thin until thin.

Gently remove the top of the wax paper and top with slices of red onion and jalapeno on top of the pate.

Change the wax paper and gently push the onion and jalapeño in. Repeat with the remaining burgers.

Heat a large 12-inch skillet over medium-high heat (or wipe off the Bacon grease and use the same pan) and spray it with either olive oil or avocado oil non-stick spray. When it gets hot, work in batches, place two burger onion/jalapeño sides down and cook for 4 minutes.

Carefully turn it over and cook for 3 minutes. Transfer to a beautiful assortment and repeat with the final burger.

Add all the burgers to the bread (facing jalapeño/onion side) and pour each slice of Habarti cheese over it. Turn off the burner and cover with a lid.

The steam will melt the cheese for 1-2 minutes.

Toast 4 brioche burger bread. Try mayonnaise or garlic aioli (homemade or all garlic sauces from Sarkensington) on the bottom half! – Not a sponsor), hamburger pate, bacon and lettuce.

Chicken burgers and what do you offer?

enjoy! And if you try this bacon jalapeño chicken smash burger recipe, let me know! Take a photo and tag it on Twitter and Instagram!

This recipe was originally posted on May 15, 2023 and updated with clear and concise instructions, new photos and useful information.