Smashed Chicken Burgers

I know what you’re thinking. Why would you make a burger with chicken when it could be beef? Chicken can be so bland and dry and tough in ground form. But just trust me here.

This recipe is impressive because of how much thought and effort goes into the patties. There’s lots of intentional flavors and textures, like shallots, garlic, parsley, cheddar cheese and some of the spread that goes on top. I also am a big fan of the “dijonaise,” mostly because it’s easy and has lime juice for a fresh finish. And finally, smashing them so they have a crispy exterior (and also cook quickly).

Smashed Chicken Burgers via NYT Cooking

Notes for the chef:

• These freeze beautifully, so if you’re not going to eat all four at one time, do yourself a favor and freeze the balled patties before cooking them. Also, freeze the buns too!

• I followed the recipe exactly for the patties and the spread. However, I did not follow through with the toppings — I feel like you can use any lettuce you like here, I skipped the avocado and did not make the dressing. I’m sure this only adds value, but I was good without.

• Consider serving with “carrot fries.” These are my favorite side dish to make at home with any kind of burger or hot dog. It’s an easier endeavor and cleanup than actual french fries, and also healthier. All you do is peel and cut up large carrots into sticks, season with olive oil, kosher salt, black pepper, garlic powder and red pepper flakes. Roast at 425 for 30 minutes, or until slightly shriveled with charred bits.