Smoked Chicken Burger

How to Make Smoked Chicken Burger

1. 1

   Step 1: Mix and form patties

   In a bowl, combine ground chicken, panko, egg, smoked paprika, kosher salt, and black pepper. Gently mix until just combined (overworking makes them dense), then divide into four equal portions and shape into 3/4-inch-thick patties with a slight indentation in the center to promote even cooking. Place patties on a tray, cover, and chill 15–20 minutes to help them set.

   For this step

   • 1 lbGround chicken
   • 1/2 cupPlain panko breadcrumbs
   • 1 largeLarge egg
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat smoker and smoke low

   Preheat your smoker to 225°F (107°C) using a mild fruit wood such as apple or cherry for a complementary sweetness. Place the chilled patties on the smoker grates and smoke until the internal temperature reaches about 150°F (66°C), roughly 35–45 minutes depending on thickness.
3. 3

   Step 3: Make the maple–brown sugar glaze

   While the burgers smoke, combine brown sugar and maple syrup in a small saucepan over low heat and stir until the sugar dissolves and the mixture thickens slightly, about 2–3 minutes. Remove from heat and set aside; this glaze will caramelize quickly when applied in the final stage.

   For this step

   • 2 tbspBrown sugar
   • 2 tbspPure maple syrup
   
4. 4

   Step 4: Glaze, finish and melt cheese

   When patties reach ~150°F, brush a thin layer of the glaze on each side and increase the smoker or transfer to a hot grill/griddle to finish at higher heat. Cook until the internal temperature reaches 165°F (74°C), brushing once more with glaze and topping each patty with a slice of cheddar for the last minute to melt.

   For this step

   • 4 slicesSharp cheddar slices
   
5. 5

   Step 5: Assemble and serve

   Toast brioche buns lightly in the smoker or on a skillet, then place a glazed, cheesy patty on each bun and add your preferred toppings (lettuce, pickles, red onion recommended). Serve immediately so the glaze is shiny and the patties remain juicy.

   For this step

   • 4 countBrioche burger buns
   

1. In a bowl, combine ground chicken, panko, egg, smoked paprika, kosher salt, and black pepper. Gently mix until just combined (overworking makes them dense), then divide into four equal portions and shape into 3/4-inch-thick patties with a slight indentation in the center to promote even cooking. Place patties on a tray, cover, and chill 15–20 minutes to help them set.
2. Preheat your smoker to 225°F (107°C) using a mild fruit wood such as apple or cherry for a complementary sweetness. Place the chilled patties on the smoker grates and smoke until the internal temperature reaches about 150°F (66°C), roughly 35–45 minutes depending on thickness.
3. While the burgers smoke, combine brown sugar and maple syrup in a small saucepan over low heat and stir until the sugar dissolves and the mixture thickens slightly, about 2–3 minutes. Remove from heat and set aside; this glaze will caramelize quickly when applied in the final stage.
4. When patties reach ~150°F, brush a thin layer of the glaze on each side and increase the smoker or transfer to a hot grill/griddle to finish at higher heat. Cook until the internal temperature reaches 165°F (74°C), brushing once more with glaze and topping each patty with a slice of cheddar for the last minute to melt.
5. Toast brioche buns lightly in the smoker or on a skillet, then place a glazed, cheesy patty on each bun and add your preferred toppings (lettuce, pickles, red onion recommended). Serve immediately so the glaze is shiny and the patties remain juicy.