Smoked Chicken Burger

How to Make Smoked Chicken Burger

1. 1

   Step 1: Make the caramelized onion jam

   Slice most of the onion thinly (reserve about 1/4 of the onion to grate for the patties). In a small saucepan over medium-low heat, cook the sliced onion, stirring occasionally, until softened and beginning to brown, about 10–12 minutes. Add the brown sugar and balsamic vinegar, reduce heat to low, and simmer until syrupy and jam-like, 3–5 minutes more. Remove from heat and set aside to cool while you form patties.

   For this step

   • 1 largeLarge yellow onion (use part grated for patties and the rest sliced for jam)
   • 2 tbspBrown sugar (for onion jam)
   • 1 tbspBalsamic vinegar (for onion jam)
   
2. 2

   Step 2: Season and form the chicken patties

   Grate the reserved 1/4 onion finely and combine with the ground chicken in a bowl. Add Worcestershire, kosher salt, black pepper, and smoked paprika; mix gently until just combined—do not overwork. Divide into four equal portions and form into slightly oversized patties about 3/4-inch thick, pressing a shallow dimple in the center of each to prevent doming while cooking.

   For this step

   • 1 1/4 lbGround chicken (preferably 80/20 or mix dark & white for juiciness)
   • 1 tbspWorcestershire sauce
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Smoke the patties and melt the cheese

   Preheat your smoker to 250°F (120–125°C) using apple, cherry, or hickory wood for a mild fruit/wood smoke. Place patties on the smoker grates and smoke until an instant-read thermometer reads 165°F (74°C) in the center, about 30–40 minutes (time will vary with thickness and smoker). In the last 3–5 minutes of cooking, top each patty with a cheddar slice so it melts.

   For this step

   • 4 slicesCheddar cheese slices
   
4. 4

   Step 4: Toast buns and assemble

   Toast buns cut-side down on the smoker or a hot skillet for 1–2 minutes until lightly browned. Build each burger: bottom bun, smoked chicken patty with melted cheddar, a spoonful of the caramelized onion jam, then the top bun. Let assembled burgers rest 2 minutes before serving to let juices redistribute.

   For this step

   • 4 countBurger buns
   

1. Slice most of the onion thinly (reserve about 1/4 of the onion to grate for the patties). In a small saucepan over medium-low heat, cook the sliced onion, stirring occasionally, until softened and beginning to brown, about 10–12 minutes. Add the brown sugar and balsamic vinegar, reduce heat to low, and simmer until syrupy and jam-like, 3–5 minutes more. Remove from heat and set aside to cool while you form patties.
2. Grate the reserved 1/4 onion finely and combine with the ground chicken in a bowl. Add Worcestershire, kosher salt, black pepper, and smoked paprika; mix gently until just combined—do not overwork. Divide into four equal portions and form into slightly oversized patties about 3/4-inch thick, pressing a shallow dimple in the center of each to prevent doming while cooking.
3. Preheat your smoker to 250°F (120–125°C) using apple, cherry, or hickory wood for a mild fruit/wood smoke. Place patties on the smoker grates and smoke until an instant-read thermometer reads 165°F (74°C) in the center, about 30–40 minutes (time will vary with thickness and smoker). In the last 3–5 minutes of cooking, top each patty with a cheddar slice so it melts.
4. Toast buns cut-side down on the smoker or a hot skillet for 1–2 minutes until lightly browned. Build each burger: bottom bun, smoked chicken patty with melted cheddar, a spoonful of the caramelized onion jam, then the top bun. Let assembled burgers rest 2 minutes before serving to let juices redistribute.