It only makes sense that the cookbook inspired by Matt Horn’s chicken-centric Kowbird restaurant would give the ubiquitous smashburger a poultry twist, subbing in ground chicken for the usual chuck.
Think of it, Horn says in his new cookbook, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), as a “culinary crossover.”
“This dish marries the irresistible charm of a classic smash burger with the soulful essence of chicken,” he says in the new book, which is due out on May 28. “Born from playful experimentation, it captures the spirit of pushing boundaries while staying rooted in tradition.”
Kowbird Chicken Smash Burger
Serves 4
INGREDIENTS
1 pound (454 g) ground chicken
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
4 sandwich buns, toasted
Shredded lettuce, for serving
Sliced tomato, for serving
Condiments of choice, for serving
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DIRECTIONS
Place a large skillet over medium-high heat and let it heat.
Form the ground chicken into four patties. Season them all over with salt, pepper and garlic powder.
Place the patties in the skillet and press down on them with a spatula to “smash” them. Cook for about 10 minutes, flipping halfway through, until fully done, with an internal temperature of 165°F.
Serve the burgers on toasted buns, topped with lettuce, tomato and your favorite condiments.
Recipe from KOWBIRD by Matt Horn. Copyright 2024 Quarto Publishing Group USA. Used by permission.
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