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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Divide the chicken into 4 equal portions, handling it as little as possible. Shape into loose balls and flatten their tops slightly.
- Heat the oil in a large cast-iron skillet over medium-high heat. Toast the buns cut-side down in batches for about 1 minute, until golden. Move to serving plates.
- Cook half the bacon in the skillet until crisp, about 2 minutes per side. Put the cooked bacon on two bottom buns. Leave enough rendered fat in the skillet to sear the patties.
- Season two chicken portions with salt and pepper and set them well apart in the pan. Press firmly with a spatula into thin patties. Divide half the onion and jalapeño over them and press lightly into the chicken.
- Cook without moving for about 2 minutes, until browned underneath. Flip and continue until the onion is golden and the chicken reaches 165°F throughout; begin checking after about 1 minute on the second side and continue as needed. Move onto the bacon-topped buns.
- Repeat with the remaining bacon, chicken, onion and jalapeño. Add the bun tops and serve with ketchup.
Notes
Cook ground chicken to 165°F. Thin patties cook quickly, but their temperature is more useful than a fixed minute count.
Regular-cut bacon is used here; thick-cut slices take longer to crisp.
