Chicken smash cheeseburger

Ingredients

• 2lb boneless chicken thighs, ground
• Salt to taste
• 1 tbsp garlic powder
• 1/2 tsp red chili powder
• 1 tbsp smoked paprika powder
• 1 tsp onion powder
• 1 tsp black pepper powder
• Oil for frying
• Caramelized onions
• 3 large yellow onions, thinly sliced
• 3 tbsp oil
• Pinch of flakey sea salt
• For the sauce — 1 cup mayonnaise
• For the sauce — 2-3 tbsp hot sauce ( adjust to taste )
• For the sauce — 1 tbsp Dijon mustard
• For the sauce — Salt to taste
• For the sauce — 1 tsp smoked paprika powder
• For the sauce — 1/2 tsp black pepper powder
• For the sauce — 1 tbsp garlic powder
• For the sauce — 1 tsp lemon juice or vinegar
• For the sauce — 2 tbsp ketchup
• For the sauce — To Assemble
• For the sauce — 5 brioche buns
• For the sauce — 1/3 cup pickles
• For the sauce — Oil / butter for toasting the buns
• For the sauce — 10 cheddar cheese slices

Instructions

1. In a bowl add ground chicken, season with salt, pepper, paprika powder, red chili powder garlic powder and onion powder. Mix well to combine.
2. Divide into 10 equal sized portions and shape into loose balls
3. Heat a large skillet over a medium heat when the oil is hot place the chicken balls on the hot surface and smash them down using a spatula.
4. Firmly smash each ball into a thin patty.
5. Cook for 3 to 4 minutes per side or until golden brown and cooked through.
6. Add cheese slices on top cover and cook on low until the cheese melts for about 30-60 sec.
7. Remove from heat and set aside.
8. Caramelize the onions: In a large pan on medium low heat add oil once the oil is hot add onions, cook them low and slow until they become soft and translucent.
9. Cook for about 20 to 25 minutes on low heat until they are golden brown and caramelized, stirring them occasionally.
10. Finally sprinkle sea salt on top and mix to coat evenly.
11. Remove from heat and set aside.
12. In a bowl, add mayonnaise, Dijon mustard ketchup, hot sauce, salt, pepper, paprika powder, garlic powder, lemon juice mix well to combine
13. Lightly toast the buns and evenly spread the sauce on both the top and bottom bun. Place two patties, pickles, and top them with caramelized onions. Close the bun and serve warm.