- 1 small red onion, very thinly sliced
- 1 jalapeno, very thinly sliced
- 8 slices of bacon (regular, not thick cut), cut in half crosswise
- 1 pound ground chicken
- Sea salt and fresh cracked black pepper
- Potato hamburger buns (I like Martin’s Potato Rolls)
- Bibb lettuce
- Gather and arrange all of the ingredients prior to frying the burgers. Working the ground chicken as little as possible, divide the ground chicken into 4 loose, 4-ounce meatballs. Press them down just slightly to give the balls flat tops.
- Heat a cast iron skillet over medium-high heat and add a splash of neutral oil (like canola or avocado oil). Toast each side of the buns for 1-2 minutes then set aside. Spread the buns with mayonnaise.
- We’ll make two burgers at a time to ensure we have enough room in the pan to smash the burgers. Add half the bacon slices to the skillet and cook until crisp on both sides, about 4 minutes. Transfer the bacon to the plate with the toasted buns.
- Season two of the meatballs generously with salt and pepper. Place them far apart in the hot skillet and use a spatula to smash the meatballs until they’re as thin as possible. Top each meat patty with onion and jalapeño slices, pressing them into the top of the burger as it cooks. Cook, without moving the meat around the pan for 2 minutes.
- Flip the patties so the onions and jalapeños are now facedown and cook for another 1 to 1 1/2 minutes or until the onions are golden and the patty is cooked through. Place each patty on a hamburger bun. Top with bacon and lettuce and that’s your burger!
- Repeat, cooking the bacon then frying the remaining two meatballs.
- Enjoy burgers warm with chips!