BBQ Chicken Smash Burgers by @veryhungrygreek

16 min

2 servings

🍗

250 g

Lean chicken mince

🧄

3 g

Garlic granules

🌶️

2.3 g

Paprika

🌿

0.5 g

Dried parsley

🧂

1 g

Salt

⚫

0.5 g

Pepper

🍞

2

Brioche buns

🧀

2

Light plastic cheese singles

🥬

30 g

Lettuce

🥚

3 tbsp

Light mayo

🍖

2 tbsp

BBQ sauce

🥫

5 ml

Worcestershire sauce

🌶️

1.2 g

Smoked paprika

🧄

1.5 g

Garlic powder

💧

15 ml

Water

  1. Place
    • lean chicken mince
    • garlic granules
    • paprika

    Place 250 g lean chicken mince in a mixing bowl and season it with 1 tsp garlic granules, 1 tsp paprika, 1 tsp dried parsley, salt, and black pepper.

  2. Divide
    • lean chicken mince

    Divide the seasoned chicken mixture into 4 equal portions and roll each portion into a ball.

  3. Flatten
    • lean chicken mince

    Flatten the 4 chicken balls into equal thin patties, suitable for stacking 2 patties in each burger.

  4. Spray
    • cooking oil spray
    • lean chicken mince

    Spray a hot frying pan lightly with cooking oil spray and place the 4 chicken patties in the pan.

  5. Fry
    • lean chicken mince

    Fry the patties for 2 to 3 minutes, then turn them over using tongs.

  6. Cook
    • lean chicken mince

    Cook the patties for another 2 to 3 minutes until cooked through, reaching an internal temperature of 75°C / 165°F.

  7. Place
    • light processed cheese slice
    • lean chicken mince

    Place 1 light processed cheese slice over each of 2 chicken patties and let the cheese melt for about 1 minute.

  8. Add
    • light mayo
    • Paprika
    • Water

    Add 3 tbsp light mayo, 2 tbsp bbq sauce, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tbsp cold water to a small mixing bowl.

  9. Stir
    • light mayo

    Stir the bbq sauce mixture until smooth and evenly combined.

  10. Place
    • brioche bun

    Lightly toast the 2 brioche buns, then place the toasted bun bottoms on serving plates.

  11. Spread
    • brioche bun
    • light mayo
    • Lettuce

    Spread half of the smoky bbq sauce over the 2 toasted brioche bun bottoms and layer the sliced lettuce over the sauce.

  12. Place
    • lean chicken mince
    • light processed cheese slice
    • brioche bun

    Stack 2 chicken patties on each bun, placing 1 cheese-topped patty on each burger.

  13. Spoon
    • brioche bun
    • light mayo

    Spoon the remaining smoky bbq sauce over the patties and close each burger with its brioche bun top.

BBQ Chicken Smash Burgers by @veryhungrygreek

16 min

2 servings

🍗

250 g

Lean chicken mince

🧄

3 g

Garlic granules

🌶️

2.3 g

Paprika

🌿

0.5 g

Dried parsley

🧂

1 g

Salt

⚫

0.5 g

Pepper

🍞

2

Brioche buns

🧀

2

Light plastic cheese singles

🥬

30 g

Lettuce

🥚

3 tbsp

Light mayo

🍖

2 tbsp

BBQ sauce

🥫

5 ml

Worcestershire sauce

🌶️

1.2 g

Smoked paprika

🧄

1.5 g

Garlic powder

💧

15 ml

Water

Preparation Steps

  1. Step 1/13

    Place 250 g lean chicken mince in a mixing bowl and season it with 1 tsp garlic granules, 1 tsp paprika, 1 tsp dried parsley, salt, and black pepper.

    🍗lean chicken mince
    🧄garlic granules
    🌶️paprika
    🌿dried parsley
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  2. Step 2/13

    Divide the seasoned chicken mixture into 4 equal portions and roll each portion into a ball.

    🍗lean chicken mince
    🥣mixing bowl
    ⚖️kitchen scale

  3. Step 3/13

    Flatten the 4 chicken balls into equal thin patties, suitable for stacking 2 patties in each burger.

    🍗lean chicken mince

  4. Step 4/13

    Spray a hot frying pan lightly with cooking oil spray and place the 4 chicken patties in the pan.

    🫗cooking oil spray
    🍗lean chicken mince
    🥢tongs

  5. Step 5/13

    Fry the patties for 2 to 3 minutes, then turn them over using tongs.

    🍗lean chicken mince
    🥢tongs

  6. Step 6/13

    Cook the patties for another 2 to 3 minutes until cooked through, reaching an internal temperature of 75°C / 165°F.

    🍗lean chicken mince
    🥢tongs

  7. Step 7/13

    Place 1 light processed cheese slice over each of 2 chicken patties and let the cheese melt for about 1 minute.

    🧀light processed cheese slice
    🍗lean chicken mince
    🥢tongs

  8. Step 8/13

    Add 3 tbsp light mayo, 2 tbsp bbq sauce, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tbsp cold water to a small mixing bowl.

    🥚light mayo
    🍖bbq sauce
    🥫Worcestershire sauce
    🌶️smoked paprika
    🧄garlic powder
    💧cold water
    🥣mixing bowl
    🥄measuring spoons
    🥄tablespoon

  9. Step 9/13

    Stir the bbq sauce mixture until smooth and evenly combined.

    🥚light mayo
    🍖bbq sauce
    🥫Worcestershire sauce
    🌶️smoked paprika
    🧄garlic powder
    💧cold water
    🥣mixing bowl
    🥄tablespoon

  10. Step 10/13

    Lightly toast the 2 brioche buns, then place the toasted bun bottoms on serving plates.

    🍞brioche bun
    🥢tongs

  11. Step 11/13

    Spread half of the smoky bbq sauce over the 2 toasted brioche bun bottoms and layer the sliced lettuce over the sauce.

    🍞brioche bun
    🥚light mayo
    🍖bbq sauce
    🥫Worcestershire sauce
    🌶️smoked paprika
    🧄garlic powder
    💧cold water
    🥬lettuce
    🥄tablespoon

  12. Step 12/13

    Stack 2 chicken patties on each bun, placing 1 cheese-topped patty on each burger.

    🍗lean chicken mince
    🧀light processed cheese slice
    🍞brioche bun
    🥢tongs

  13. Step 13/13

    Spoon the remaining smoky bbq sauce over the patties and close each burger with its brioche bun top.

    🍞brioche bun
    🥚light mayo
    🍖bbq sauce
    🥫Worcestershire sauce
    🌶️smoked paprika
    🧄garlic powder
    💧cold water
    🥄tablespoon

Composition

Ingredients

Types

Meat, Herbs and spices, Seasoning, Vegetables, Condiments

Ingredients

Lean chicken mince, Garlic granules, Paprika, Dried parsley, Salt, Pepper, Brioche buns, Light plastic cheese singles, Lettuce, Light mayo, BBQ sauce, Worcestershire sauce, Smoked paprika, Garlic powder, Water

Notes

Salt (to taste), Pepper (to taste), Lettuce (sliced), Light mayo (for the smokey BBQ sauce), BBQ sauce (for the smokey BBQ sauce), Worcestershire sauce (for the smokey BBQ sauce), Smoked paprika (for the smokey BBQ sauce), Garlic powder (for the smokey BBQ sauce), Water (cold, for the smokey BBQ sauce)

Allergens

Fish

Dietetics

Dietary regimen

High protein, Lower calorie

Calories

392 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 36g, Fat: 13g, Fiber: 2g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 210mg, Iron: 2.1mg, Potassium: 420mg

Vitamins

Vitamin A: 85µg, Vitamin C: 2mg, Vitamin B12: 0.7µg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

6 minutes

Overall

16 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, measuring spoons, kitchen scale, spatula, tongs, knife, cutting board, tablespoon

Appliances

Stove, Toaster

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Burger night, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

American, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Juicy, Tender, Melty, Soft

Flavors

Smoky, Savory, Tangy, Sweet, Garlicky, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken burgers out longer than 2 hours,Reduce to 1 hour if the room temperature is above 32°C / 90°F), fridge : 3 days (Cool leftovers promptly,Store in an airtight container at or below 4°C / 40°F,Store sauce separately when possible,Reheat chicken patties to 75°C / 165°F), freezer : 90 days (Freeze cooked chicken patties without lettuce and buns,Use an airtight freezer-safe container or bag,Thaw in the refrigerator before reheating)