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4
10 minutes
10 minutes
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Author:Clarkee
Burger
8 slices American cheese
4 soft potato burger buns
1 small iceberg lettuce, shredded
16 dill pickle slices
Neutral oil, for the griddle
Salt
Black pepper
1 tsp smoked paprika
Burger Sauce
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp pickle juice
In a small bowl, combine the mayonnaise, ketchup, mustard and pickle juice to make the burger sauce. Set aside.
Divide the chicken mince into 8 loose balls, about 100 g each. Avoid overworking the meat.
Place the chicken balls onto the hot griddle and let them cook for 10 seconds. Season with salt, black pepper and smoked paprika.
Using a burger press or heavy spatula with a piece of greaseproof paper, smash each ball into a thin patty.
Cook for about 2 minutes, or until the edges begin to turn golden and crispy.
Carefully flip each patty and top with a slice of American cheese.
Continue cooking for 1 to 2 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 75°C.
Lightly toast the potato buns on the griddle.
Spread burger sauce onto both halves of each bun.
Assemble each burger with the bottom bun, two smash chicken patties, shredded lettuce and pickle slices. Finish with the top bun.
Give the burger a gentle press, serve immediately and enjoy.
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