Description
This vibrant burger features a perfectly seasoned chicken patty, grilled until tender and juicy, then crowned with melted Pepper Jack cheese. Fresh jalapeño slices introduce a pleasant heat, balanced by the cool creaminess of homemade guacamole and a tangy white sauce. Crisp lettuce, ripe tomato, and thinly sliced red onion add fresh texture and flavor, all encased in a lightly toasted bun.
Ingredients
- For the Chicken Patties:
- 1.5 lbs ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- For the Guacamole:
- 2 ripe avocados, mashed
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- For Assembly:
- 4 burger buns, brioche or regular
- 4 slices Pepper Jack cheese
- 1/4 cup mayonnaise or sour cream
- 1/2 cup shredded iceberg lettuce
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1–2 fresh jalapeños, thinly sliced (optional, for extra heat)
Instructions
- **Prepare the Guacamole:** In a medium bowl, combine the mashed avocados, lime juice, chopped cilantro, and salt. Mix gently until just combined. Set aside.
- **Prepare the Chicken Patties:** In a large bowl, combine the ground chicken, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into four equal patties, about 1/2-inch thick.
- **Cook the Patties:** Heat olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the chicken patties and cook for 5-7 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached.
- **Melt the Cheese:** During the last 2 minutes of cooking, place a slice of Pepper Jack cheese on top of each chicken patty. Cover the skillet or grill pan with a lid or foil to help the cheese melt evenly.
- **Toast the Buns:** While the cheese is melting, lightly toast the burger buns on a separate dry skillet or grill until golden brown.
- **Assemble the Burgers:** Spread mayonnaise or sour cream on the bottom half of each toasted bun. Place a cheesy chicken patty on top. Layer with shredded lettuce, tomato slices, red onion slices, and a generous dollop of guacamole. If desired, add a few fresh jalapeño slices for an extra kick. Top with the other half of the bun and serve immediately.
Notes
* For an extra layer of flavor and heat, finely dice a small amount of jalapeño and mix it directly into the chicken patty mixture before cooking.
* To prevent the chicken patties from sticking, ensure your grill or pan is well-oiled and hot before adding them.
* Toast your buns lightly to add texture and prevent them from becoming soggy from the burger fillings.
* Freshly made guacamole is best; prepare it just before assembling the burgers to maintain its vibrant color and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 620
- Fat: 35g
- Carbohydrates: 45g
- Protein: 42g