These quick chicken smash burgers deliver all the crispy, craggy edges of a classic smash burger, made with ground chicken instead of beef.

They come together in under 20 minutes on the stovetop, and the thin patties cook so fast you can have a diner-style burger on the table any weeknight.

What Makes These Chicken Smash Burgers So Good

The high heat and the smash create a thin, lacy crust that ground chicken rarely gets.

Using a mix of dark and light meat keeps the patties juicy without falling apart, and a smear of garlic butter on the buns brings it all together.

I keep the toppings simple: cheese, pickles, and a quick special sauce. It’s the burger I reach for when I want something that feels indulgent but doesn’t take half the evening.

Ingredients

1 lb ground chicken: look for a package that contains some dark meat for juicier patties
½ tsp kosher salt
¼ tsp black pepper
¼ tsp garlic powder
Vegetable oil: for the skillet
2 burger buns: brioche or soft potato rolls work well
2 slices American cheese: or sharp cheddar
Sliced dill pickles
2 tbsp mayonnaise
1 tbsp ketchup
1 tbsp dill pickle relish
1 tsp yellow mustard
Splash of pickle juice: from the jar, to thin the sauce
2 tbsp unsalted butter, softened: for garlic buns, optional
1 small garlic clove, minced: optional, for the butter

Simple Swaps and Variations

Ground turkey: use the same weight and method, the cook time will be nearly identical.
All breast meat: add 1 tsp of olive oil to the meat mix for moisture, or brush the patties with a little melted butter before smashing.
No bun: lettuce wraps keep everything low carb, just use two butter lettuce leaves per burger.
Different cheese: pepper jack adds a nice kick, provolone melts into a creamy layer.
Extra heat: stir a pinch of cayenne or hot sauce into the special sauce.

If you want a beef classic, check out the Smash Burger recipe for the original.

How To Make Quick Chicken Smash Burgers

Step 1: Mix the Patties

In a large bowl, combine the 1 lb ground chicken, ½ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder. Use your hands to gently mix until the seasoning is evenly distributed, then divide the mixture into 4 equal portions and form each into a rough ball, about the size of a golf ball.

The meat will feel soft and a little sticky, which is normal. Set the balls on a plate while you make the sauce and preheat the pan.

Step 2: Smash the Patties

Stir together the mayo, ketchup, relish, mustard, and pickle juice in a small bowl for the special sauce. If using garlic butter, mix the softened butter with the minced garlic and a tiny pinch of salt. Set both aside.

Set a large cast iron skillet or griddle over high heat and let it get screaming hot, a solid 3 to 4 minutes. Add just enough vegetable oil to coat the surface, then place two of the chicken balls in the pan, leaving plenty of space between them. Immediately smash each one firmly with a heavy spatula or burger press until they are about ¼ inch thick. You should hear a loud sizzle the second the meat hits the pan.

Step 3: Sear and Flip

Let the patties cook without moving them for about 2 minutes, until the bottom is deeply golden and a dark brown crust has formed. The edges will look lacy and crisp.

Slide a thin metal spatula underneath each patty to scrape it off the pan and flip. Lay a slice of cheese on top of each one and cook for another 1 minute on the second side, just until the cheese melts and the chicken is cooked through. Move the patties to a plate and repeat with the remaining two balls.

Step 4: Toast and Build

While the last patties finish, split the buns and spread the cut sides with the garlic butter if you made it. Place them cut side down in the empty skillet or under a broiler for about 30 seconds, until lightly golden and warm.

Smear the bottom buns with a spoonful of special sauce, add a few pickle slices, then stack two patties on each bun. Spoon a little more sauce over the cheese, close with the top bun, and serve right away while everything is hot and crispy.

Tips for the Best Chicken Smash Burgers

A thin, sharp metal spatula glides under the crust and keeps it intact. Plastic or thick spatulas tend to tear the patty.
If you’re nervous about sticking, place a small square of parchment paper over the meatball before smashing, then peel it off once the patty is flat.
For the crispiest edges, resist the urge to check or move the patty for the full 2 minutes. The crust needs uninterrupted contact with the hot pan to form.
Double-stacking two patties per bun gives you a better ratio of crust to cheese and keeps the center from feeling too thin.

Cook times for chicken smash burgers:

Smash Thickness	First Side Cook Time	Second Side Cook Time
¼ inch	2 mins	1 min
⅛ inch	1½ mins	45 secs

Storing Leftover Chicken Smash Burgers

Refrigerate: store cooked patties in a sealed container for up to 3 days. Keep buns and sauce separate so they don’t get soggy.
Reheating: a hot skillet restores the crispy edges best. Warm the patties over medium heat for 1 to 2 minutes per side. Avoid the microwave because it makes them rubbery.
Freeze raw: form the balls and freeze them on a tray until solid, then transfer to a freezer bag. Cook straight from frozen, adding an extra minute to the first side.

What To Serve With Chicken Smash Burgers

Oven sweet potato fries are my usual side. Their natural sweetness cuts through the salty, crispy patties without stealing the show. Quick dill pickle spears add crunch and acid, and a simple cabbage slaw dressed in lemon and olive oil keeps the meal light but still feels like a full plate.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes. Ground turkey works the same way and will develop a similar crust. Cook time stays identical, just make sure it reaches 165°F.

How do I keep the patties from sticking to the spatula?

Place a small square of parchment paper on top of the meatball before smashing, then peel it off once the patty is flat and the spatula releases.

Can I make these gluten-free?

Yes. Use gluten-free buns or lettuce wraps, and check that your special sauce ingredients are certified gluten-free. The patties themselves contain no flour or breadcrumbs.

Do I need to add cheese?

No, the burgers are still great without it. If you skip cheese, consider adding a thin layer of extra sauce or a slice of tomato for moisture.