Hot Hamburger Recipe

Slice and tenderize

Trim fat from the chicken breasts and slice each breast horizontally into 1/4-inch thin cutlets. If breasts are very thick, place between plastic wrap and lightly pound with a meat mallet to an even 1/4-inch thickness.

Season and marinate

In a bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Toss the chicken slices with the dry seasoning, then add the hot sauce and olive oil. Mix so each slice is evenly coated. Let sit at room temperature 10 minutes (or refrigerate up to 30 minutes) to absorb flavors.

Preheat skillet

Place a large heavy skillet or cast-iron pan over medium-high heat. Add the neutral oil and 1 tablespoon of butter; let the butter foam and the pan become hot but not smoking.

Sear chicken

Working in a single layer (you may need two batches), add the marinated chicken slices to the hot pan. Sear 1.5–2 minutes on the first side without moving to develop a golden edge, then flip and cook another 1–1.5 minutes until just cooked through (internal temp 165°F / 74°C). Remove cooked slices to a plate and tent loosely with foil to keep warm.

Optional cheese melt

If using cheese, return the chicken to the pan in a single layer, top each portion with a slice of pepper jack, cover the pan for 30–60 seconds until cheese is melted. Transfer to a clean plate.

Toast buns

Wipe the skillet clean and reduce heat to medium-low. Add remaining 1 tablespoon butter and spread onto cut sides of buns. Toast cut sides down in the skillet 1–2 minutes until golden and crisp.

Prepare condiments

Spread 1 tablespoon mayonnaise on each bottom bun and about 1/2 tablespoon mustard on each top bun.

Assemble hamburgers

On each bottom bun layer shredded lettuce, 3–4 slices of the hot chicken (or enough to slightly mound), 2 pickle slices, and 2–3 tomato slices. Top with the bun lids. Press gently to compact.

Serve

Serve immediately while the chicken is hot, with extra hot sauce on the side if desired.