Jalapeño Chicken Smash Burgers, Bacon Style

Who doesn’t love a good burger?

Let me put you onto this bacon jalapeño chicken smash burger! It’s my latest obsession. For awhile I’d make them once a week for either dinner or I’d meal prep for lunches during the week. The flavor is standout, the caramelized seared onion and jalapeño are phenomenal with the bacon and havarti. And it’s such a short and simple recipe to pull together, making this reliable for any day of the week.

To Make These Bacon Jalapeño Chicken Smash Burgers set out:

• bacon – To keep these burgers lean, I like to use center cut bacon.
• lean ground chicken – I have not tested this with extra lean ground chicken.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Lends additional bold oniony flavor.
• kosher salt – Enhances the flavors of the burger patties.
• freshly ground black pepper – Adds some subtle bite and flavor.
• jalapeño – Adds savory spicy flavor and texture.
• red onion – Lends flavor-packed and slightly sharp onion flavor.
• havarti cheese – Or use white American cheese.
• brioche burger buns – These buns are sturdy, yet soft and make any burger extra special.
• garlic aioli – Or simply use mayonnaise.
• lettuce – Adds crisp freshness.

Place 8 slices of center cut bacon into a cool, large skillet. Heat on medium to medium-low, turning occasionally until fully cooked. Transfer crispy bacon to a paper towel lined plate and set a side.

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

I use a lean ground chicken. I have not tested this dish with extra-lean because I feel the fat is necessary for great texture and flavor.

Divide into 4 (4-ounce) portions.

Then gently combine each one while shaping into round balls.

Place each ball onto a piece of wax paper.

Cover with a second piece of wax paper and gently press with the flat side of a meat tenderizer, glass or measuring cup until thin but not overly thin.

Gently remove the top piece of wax paper and top the patty with a slice of red onion and a few jalapeños.

Replace the wax paper and gently but firmly press the onion and jalapeños into the patty. Repeat with the remaining burgers.

Heat a large, 12-inch skillet over medium-high heat (or wipe out the bacon grease and use the same pan) and spray with either olive oil or avocado oil nonstick spray. Once hot, working in batches, place 2 burgers onion/jalapeño-side down and cook 4 minutes.

Carefully flip and cook 3 minutes. Transfer to a clean platter and repeat with the last of the burgers.

Add all the burgers to the pan (jalapeño/onion side facing up) and top each with a slice of havarti cheese. Turn the burner off and cover with a lid.

Allow the steam melt the cheese for a minute or two.

Toast 4 brioche burger buns. Top the bottom half with mayo or garlic aioli (kitchen-made or try Sir Kensington’s everything garlic sauce! – not sponsored), a burger patty, bacon and lettuce.

• potato chips
• regular fries
• sweet potato fries
• cut veggies

Enjoy! And if you give this Bacon Jalapeño Chicken Smash Burgers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!