Chicken Mince Smash Burgers with Caramelised Onion Jam
Thin, crusty smashed chicken patties with melted cheese, sweet onion jam and a toasted bun. Ready in 45 minutes.
Raw materials
Chicken mince is lean. A little mayo in the mix keeps the patties juicy.
Ingredients
Method
Smash the patty hard in the first 30 seconds. After that, leave it alone.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Make the jam
Cook the onions in the butter on medium-low for 20 minutes, stirring, until golden. Add the sugar, vinegar and salt and cook for 5 minutes more until jammy.
- 03Shape
Mix the mince with the mayo, salt, pepper and garlic powder. Divide into 6 loose balls of 75 g. Do not overwork.
- 04Smash
Heat a cast iron pan or tawa until smoking hot with a little oil. Add 2 balls, smash flat with a sturdy spatula and cook for 2 minutes.
- 05Flip and melt
Scrape underneath, flip, add cheese and cook for 1 to 2 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Repeat for the rest.
- 06Toast the buns
Toast the buns cut side down in the same pan for 30 seconds.
- 07Build
Spread mayo on the buns. Stack two patties, onion jam, lettuce and pickles per burger.
Questions
Why are my patties dry?+
Chicken mince is lean. Add a little mayo, do not overwork the mix, and do not overcook.
Can I use an air fryer?+
Smash burgers need direct contact with a hot surface. A cast iron pan or tawa gives the crust.