Can I use ground turkey instead of ground chicken?

Yes, but the flavor profile will shift slightly. Ground turkey has a milder taste, so you might want to increase the spice rub or add a dash of smoked paprika to maintain depth.

How do I adjust the heat level if I’m sensitive to spice?

Reduce or omit the cayenne pepper in the rub. For the sauce, mix hot honey with mayo instead of using traditional spicy oils. Taste as you go to find your ideal balance.

What’s the best way to keep the slaw from getting soggy?

Toss the shredded cabbage and pickles with a pinch of salt first, let them sit for 10 minutes, then drain excess liquid before adding dressing. Serve it immediately after assembling.

Can I make the patties ahead of time?

I don’t recommend pre-shaping them. The key to a crispy crust is forming the patties just before smashing them onto a scorching-hot skillet or griddle.

Is there a gluten-free alternative for the buns?

Absolutely! Use sturdy gluten-free buns or butter lettuce wraps for a low-carb option. Just ensure your hot sauce and rub are gluten-free certified if needed.

How do I prevent the sauce from overpowering the other flavors?

Apply it sparingly between the patty and slaw. A thin layer adds heat without drowning out the crunch of the cabbage or the savory notes of the meat.

Can I freeze leftover cooked patties?

Yes, but they’re best fresh. If freezing, layer them between parchment paper and reheat in a skillet to revive the crispy texture. Avoid microwaving, as it turns them rubbery.

My Nashville Hot Chicken Smash Burger with Pickle Slaw Recipe

Name: My Nashville Hot Chicken Smash Burger with Pickle Slaw Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 lb 97% lean ground chicken; 2 tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 4 slices Swiss cheese; 2 cups shredded cabbage; 1/2 cup dill pickles, chopped; 1 tsp celery salt; 2 tbsp white vinegar; 1 tbsp sugar; 4 brioche buns; 2 tbsp vegetable oil

Description

Crispy Nashville Hot Chicken Smash Burger with cooling pickle slaw combines bold Southern flavors with restaurant-quality techniques. Ready in under 30 minutes with simple ingredients.

Ingredients

Scale

1 lb 97% lean ground chicken

2 tsp cayenne pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp salt

4 slices Swiss cheese

2 cups shredded cabbage

1/2 cup dill pickles, chopped

1 tsp celery salt

2 tbsp white vinegar

1 tbsp sugar

4 brioche buns

2 tbsp vegetable oil

Cook Mode Prevent your screen from going dark

Instructions

1. Heat cast iron skillet or griddle to 375°F over medium-high heat

2. Mix cayenne, smoked paprika, garlic powder, and salt in a small bowl

3. Divide ground chicken into 4 portions (4 oz each) and loosely form into balls

4. Combine cabbage, pickles, celery salt, vinegar, and sugar for slaw, set aside

5. Brush skillet with oil and place chicken balls with space between

6. Press each ball firmly with spatula into 1/4-inch thick patties

7. Season tops immediately with spice mixture

8. Cook undisturbed for 90 seconds until edges are crispy and golden

9. Flip patties and top with Swiss cheese

10. Cook additional 60-90 seconds until internal temperature reaches 165°F

11. Toast bun halves cut-side down for 30 seconds

12. Spread pickle slaw on bottom bun, stack 2 patties, and crown with top bun

13. Serve immediately while patties are still crispy

Notes

Use 97% lean ground chicken for best texture and flavor absorption

Don’t press patties after initial smash to retain juices

Ensure good ventilation when cooking due to spice particles

Adjust cayenne to taste preference

Slaw can be made ahead and chilled for up to 4 hours

Prep Time: 15
Cook Time: 10
Category: Main Course
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1
Calories: 485
Sugar: 8g
Sodium: 920mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 38g
Cholesterol: 95mg