Green Chile Chicken Smash Burgers

Green Chile Chicken Smash Burgers are juicy in the center, crispy around the edges, and piled high with melted cheese, sautéed onions, green chile, and a fried egg. Everything gets stacked onto a soft burger bun for one seriously good chicken burger that feels anything but boring.

These are easy enough for a weeknight but loaded enough that they feel like something you’d order at a really good burger spot.

• Crispy edges: Smashing the chicken against a hot skillet gives you those browned, caramelized edges.
• Juicy center: Ground chicken stays tender when you don’t overwork or overcook it.
• Loaded with toppings: Green chile, cheese, onions, and fried egg make these feel restaurant-worthy.
• Quick to cook: Once everything is prepped, the burgers cook in minutes.
• Easy to customize: Switch up the cheese, chile, egg, or toppings depending on what you have.

For the Chicken Smash Burgers

• Ground chicken: The base of the burgers. Don’t overwork it when mixing or the patties can become dense.
• Cumin: Adds a warm, savory flavor that works really well with the green chile.
• Coriander: Adds another layer of earthy flavor.
• Kosher salt: Seasons the chicken throughout.
• Black pepper: Adds a little bite.
• Ancho chile powder: Adds mild smoky chile flavor without making the burgers overly spicy.

For the Toppings

• Green chile: Adds smoky, slightly spicy flavor. Use your favorite roasted green chile.
• Fried eggs: That runny yolk is basically an extra sauce for the burger.
• Provolone or white cheddar: Both melt beautifully. Provolone is a little milder while white cheddar gives you a sharper flavor.
• Onion: Slice it thin and sauté it until softened and golden.
• Hamburger buns: A sturdy, soft bun works best with all these toppings. My homemade hamburger buns are perfect here.

• Season the chicken. Gently combine the ground chicken with the cumin, coriander, salt, pepper, and ancho chile powder.
• Portion it. Divide the chicken mixture into four equal portions and gently form each into a ball.
• Smash and cook. Heat a large cast iron skillet or griddle over medium heat with a little oil. Add the chicken and smash it into a thin patty. Cook until deeply browned, then flip.
• Add the cheese. Top each burger with provolone or white cheddar and allow it to melt while the second side finishes cooking. Chicken should reach 165°F internally. Build the burgers. Layer the chicken onto your buns with green chile, sautéed onions, and a fried egg.

• The pan needs to be properly heated before the chicken goes in. A cast iron skillet or flat-top griddle works especially well because it holds heat and gives the chicken plenty of direct contact with the cooking surface.
• Once the chicken hits the pan, smash it firmly into a thin patty. A small piece of parchment or wax paper between the chicken and spatula helps prevent sticking.
• Then leave it alone.
• You want the chicken to stay in contact with the hot pan long enough to develop those deeply browned edges before flipping. Moving it around too early works against the whole smash burger idea.

• Store the cooked chicken patties separately from the buns and toppings in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a skillet over medium-low heat until warmed through. You can also microwave it, but the skillet does a better job of bringing back some of those crispy edges.
• I recommend cooking the fried eggs fresh when you’re ready to serve the burgers.