CHICKEN KIMENTO CHEESE SMASH BURGERS
A quick, easy, and fun take on making super tasty smash burgers at home. Any leftovers are easily transformed into a hearty, loaded baked potato for the day after.
PIN IT 
CHICKEN BURGER
1 pound Sanderson Farms® Boneless, Skinless Chicken Thighs
Salt and pepper to taste
1/2 cup kimchi, finely chopped
1 cup cheddar cheese, shredded
1 tablespoon scallions, chopped
1/2 cup mayonnaise
2 tablespoons mayonnaise for kimento cheese
1 tablespoon sour cream
1 teaspoon fish sauce
1/4 cup roasted red peppers, diced
2 tablespoons sriracha
6 each potato buns
FOR CHICKEN BURGERS
1. Using a KitchenAid mixer, apply the grinding attachment and grind the boneless, skinless chicken thighs directly into the mixing bowl using a 1/4" grind plate. Fit the mixing bowl into the KitchenAid and, using a paddle attachment, mix the ground chicken with salt and pepper to taste.
2. Chill the ground, seasoned chicken in the freezer for 30 minutes or until it is easy to form into 6 equal-sized patties (~2.6 oz per patty).
3. While the ground chicken is chilling, create the kimento cheese by combining the kimchi, cheddar cheese, scallions, 2 tablespoons of the mayo, sour cream, fish sauce, and roasted red peppers in a mixing bowl. Stir to combine and season with salt and pepper to taste.
4. In a small mixing bowl, combine 1/2 cup of mayonnaise with the sriracha and whisk to combine.
5. Heat a sauté pan over medium high heat and lightly oil. Press the seasoned patties into the oiled pan hard using the back of a spatula. Sear hard on one side to create a dark brown crust. Flip and cook until the patties are greater than 165°F internal temperature as measured by a calibrated thermometer.
6. When ready to serve, lightly toast the potato buns and spread the sriracha mayo mixture on both sides. Place a smash patty on the heel and top with a generous scoop of the kimento cheese. Top with the sauced crown and serve immediately.
