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Clean recipe · cooking.nytimes.com

Smashed Chicken Burgers With Cheddar and Parsley

These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They’re paired with salad that’s prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
20 min
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Ingredients

  1. ½ cup mayonnaise
  2. 1 tablespoon plus 1 teaspoon Dijon mustard
  3. Kosher salt and black pepper
  4. 2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
  5. 1 ¼ packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
  6. ⅓ cup grated Cheddar, plus ¼ cup cubed, plus 8 slices for topping
  7. 1 small shallot, minced (about ¼ cup)
  8. 3 large garlic cloves, minced
  9. 1 teaspoon ground cumin
  10. ½ teaspoon red-pepper flakes
  11. 1 pound ground chicken, preferably dark meat
  12. 2 tablespoons neutral oil, such as canola oil, or ghee
  13. 3 tablespoons olive oil
  14. 1 large head butter or Boston lettuce, leaves torn into bite-size pieces
  15. 1 ripe Hass avocado, diced
  16. 4 brioche or burger buns, lightly toasted

Instructions

  1. In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
  2. In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
  3. Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 ½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form ½-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they’re done, set 2 slices of Cheddar cheese on top of each patty to melt.
  4. While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
  5. Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.