Bacon Jalapeno Chicken Smash Burgers

Instructions

Place the 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 the ground chicken to a bowl. Sprinkle generously with garlic powder, onion powder a few pinches kosher salt and some freshly ground black pepper.

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 yet firmly press with the flat side of a meat tenderizer, glass or measuring cup until thin but not overly thin.

Carefully remove the top piece of wax paper and top the burger 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 burger. 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 or until fully cooked. 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 until cheese is melted.

Meanwhile, toast the brioche burger buns. Top the bottom half with garlic aioli or mayo, top with a burger patty, bacon and lettuce. Replace the top bun and serve.

Mains & Entrees