Smashed Chicken Burgers With Cheddar and Parsley

I’m surprised this doesn’t have more comments and ratings as this is a delicious weeknight meal. We made the burger patties as written, then played a little fast and loose with the toppings (just topped the burgers with avocado slices, butter lettuce, and the Dijon Mayo rather than mixing it all together in a “salad”). We shaped four patties but only cooked the two we ate for dinner, and then froze the other two raw to cook another day.

Very tasty, but could have better instructions. Make sure that you read the entire recipe first... The burgers very good and had a lot of flavor, although I did add a fair amount of the dressing to lettuce and dijon mayo on both sides of the buns. I made a few without the slides of cheddar, and preferred it this way, so you can save a few calories there. I also omitted the cubed cheddar since I just used the dressed lettuce on top of the burger instead of as a side salad.

Made this last night - the salad dressing was great - I'd add tomatoes to the salad next time. The chicken burgers were flavorful but fairly bland. I'd recommend adding your favorite hot sauce, or red pepper flakes if you like more of a kick to your food.

Was a bit dubious, but gave these a go. The burgers themselves were very good, though "smashburger" (as I understand it) is a bit of a misnomer since the patties are rather thick. Might try starting with half-sized balls next time to maximize surface area. All the other stuff wasn't bad, but not necessary, and think it would have been just as good with other accoutrement. Looking forward to riffing with what's handy, like cilantro instead of parsley, or adding herbs/spices. Maybe curry powder?

Also made double the amount and formed the rest into meatballs to cook tomorrow - they were EVEN better the next day after they had time to rest in the marinade.

Made this with Turkey instead of chicken, added tarragon and extra Chili flakes to the patties. Was a hit!

I agree with the other reviewer who commented that it’s surprising this recipe doesn’t have better reviews. I loved these so much, I was already plotting the next time I could make them after the first few bites! I riffed on the salad, using arugula and a dressing I had but made the burgers exactly as written. Hit the spot for healthier comfort food, especially on a weeknight. Absolutely will make again!!

Please never ever wash your chicken. You are only spreading any bacteria the may reside in the chicken around your kitchen by doing so. The meat gets thoroughly cooked so there is just no need and you are doing more harm than good. Especially with a ground meat. There's no way to get the water out once you've added it to your meat without seriously overcooking it. Please read up on the topic to further assure yourself that this is an extremely dangerous and unnecessary step to feel safe to stop.

These were wonderful! I followed the advice of another cook and made them a bit smaller - 5 patties instead of 4 and omitted the shredded cheese inside of the burger mainly because I didn’t have any. Super flavorful, and cooking times were spot on in my cast iron pan. Will be making again!

A refreshing spin on burger night. This dish feels light tasting, but it’s well balanced and robustly flavored. As others have mentioned, I also skipped the melted cheese on top — didn’t miss it, as there is cheese in the patties and in the salad. Would also recommend a 1:3 ratio of lime juice to olive oil for the salad, rather than as written (tasted very acidic until I added more olive oil and salt). Would make again.

Made these last night, they were outstanding. So flavorful and juicy, I was pleasantly surprised. Followed the recipe exactly, loved the rich flavors and texture of the burgers. Used Martins potato rolls to serve. The salad side of this dish was boring, would not make that again. This is a winner, excellent burgers and I will make again!

Crushed these last night. Very good, this will be a repeat recipe. Just a few notes: the cumin dominates if you let it, so maybe a little less than the 1/2 teaspoon the recipe calls for. Perhaps next time I will use some garlic powder too. I opted to not make the side salad, but the Dijon lime mayo is an excellent compliment to the flavors within the chicken burger. I cooked them in the air fryer (Ninja Foodie) and they came out awesome; 375 for 18min, flipping after 9min.

To quote my husband, it was a flavor explosion. So good!!

These were excellent. I made the recipe exactly except I added paprika. I had one with a bun and one without a bun and honestly it was better without the bun. I agree with another comment that there’s a little too much lime juice in the salad dressing.

I’m a big fan of beef burgers but this recipe was revelatory. It was the best burger of any description I’ve eaten in the last year or so. I Loved it! I used dill and cilantro in place of the parsley, less cumin, and like others skipped the topping of cheese. It was as juicy and flavorful as any beef burger. Hooray!