Directions

1. 1

   Handling the ground chicken as little as possible to avoid overworking the meat, form it into 4 equal meatballs of approximately 4 oz. each. Gently press the top of each meatball to create a slightly flattened surface.

2. 2

   Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches, place the hamburger buns cut-side down in the skillet and toast until the cut sides turn golden brown, about 1 minute. Transfer the toasted buns to individual serving plates.

3. 3

   Add half of the halved bacon slices to the same skillet and cook over medium-high heat until browned and crispy, approximately 2 minutes per side. Place 4 bacon pieces (2 halves) on top of the bottom half of each of 2 toasted buns.

4. 4

   Season 2 of the chicken meatballs generously with kosher salt and freshly ground pepper. Place them in the skillet, spaced well apart. Using a spatula, press each meatball down firmly and as thin as possible, using another kitchen tool to apply downward pressure on the spatula to flatten the chicken against the hot skillet surface. Distribute about one-quarter of the sliced red onion and jalapeño pepper evenly over each flattened patty, pressing the vegetables gently into the meat. Leave the patties undisturbed until the undersides are well browned, approximately 2 minutes. Carefully flip each patty and continue cooking until the chicken is cooked through to an internal temperature of 165°F and the onion is golden, about 1 minute more. Transfer each cooked patty to a bacon-topped bun.

5. 5

   Repeat step 4 with the remaining bacon slices, chicken meatballs, red onion, and jalapeño to prepare 2 additional burgers in the same manner.

6. 6

   Place the top halves of the buns on each burger to close them. Serve immediately with ketchup on the side for dipping or spreading.