Southwestern Chicken Burgers

Summer-time is burger season. Let’s stop being slaves to 80/20 ground chuck and get excited about a new kind of burger.

A juicy, fresh, flavorful party-in-your-mouth tasting burger, sans the fat (evil! evil!).

Enter the chicken burger.

Fresh cilantro and lime mayo set this burger up to be fabulous

Don’t be afraid of ground chicken, yes I know it is lean and therefore has a reputation for being dry and tasting like paper towel. It doesn’t have to be like that if you use my fool proof cooking technique.

It all starts with the shape of your patties. Loosely form them into rounds; do not pack! Do not squeeze! This will create a dense hockey puck, ew!

Liberally salt and pepper the patties.

When the meat hits the sizzling griddle, it will form a crispy crust that seals in the flavor and juiciness of the burger.

DO NOT PRESS DOWN on the patties with the spatula. This forces all the juice out of the burger and leaves you with dry nasty chicken.

Cook for six minutes per side and then you’ve got a perfectly juicy taste of the southwest- that fits in your hand. ūüėÄ

Southwestern Chicken Burgers

  • 2 tbl mayonnaise (plus 4 tbl for topping)
  • 1/4 cup finely crushed corn tortilla chips
  • 1 tsp chili powder
  • 3 large tbl minced sweet green pepper
  • juice of 1/2 lime (reserve other half for topping)
  • 1 oz package cilantro, chopped
  • 1 avocado, sliced
  • 1 lb ground chicken
  • 4 slices cheese of your choice, I used a monterey/cheddar blend
  • salt and pepper

Combine the first six ingredients in a medium bowl, mix well. Add in the ground chicken and stir until the mixture is fully incorporated into the meat.  Form into four patties, loosely pressing the mixture together into rounded patties; use your thumb to make a slight well in the center of the patties.

Preheat a flat griddle over medium high heat. Coat one side of the patties with salt and ground pepper. This step is important because it helps form a crispy crust when the burger cooks and seals in juiciness.

Once the griddle is heated through, pour four small circles of vegetable oil onto the griddle and put the patties on top, salt and pepper side face-down.  Salt and pepper the side facing up.

Cook the patties on the medium-hot griddle for 6 minutes per side. Don’t try to flip them to soon or you’ll ruin the crust.¬†During the last two minutes of cooking, add the cheese to the burgers.

Want a tip on how to perfectly melt the cheese? Pour a dash of water onto the griddle and quickly cover the griddle with a large lid or tin foil. The steam from the water will melt the cheese perfectly!

For the lime-mayonnaise: mix together 4 tbl mayo and the juice of the other half of lime. You may zest some lime into the mayo too. Mix well, then top your toasty burger buns with the mayo!

Top the burgers with avocado slices and enjoy!

– Erin