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Spicy Cheddar Jalapeño Chicken Burgers

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These Spicy Cheddar Jalapeño Chicken Burgers are bursting with flavor from the juicy chicken, sharp cheddar, and spicy jalapeños. Topped with creamy guacamole, they create a delightful meal perfect for gatherings or a cozy dinner at home.

Ingredients

Scale
  • 1 ½ lbs ground chicken
  • ½ small onion, chopped (about ½ cup)
  • ¼ cup finely chopped fresh cilantro
  • 2 garlic cloves, finely chopped
  • 1 small jalapeño, seeds and ribs removed, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Juice of ½ lime
  • ⅓ cup shredded cheddar cheese
  • ½ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • Vegetable oil
  • Burger buns (recommended: potato buns)
  • Your favorite guacamole
  • Ranch dressing or sour cream
  • Extra cheddar cheese (melt on the burgers before removing from the grill)
  • Extra cilantro
  • Salsa verde

Instructions

  1. Preheat the grill to medium-high heat. This typically takes about 10 minutes. Oil the grates with vegetable oil to prevent the burgers from sticking. A good sign that your grill is ready is when you can hold your hand about 6 inches above the grates for only 2-3 seconds before it feels too hot.
  2. In a large bowl, combine the ground chicken, chopped onion, cilantro, garlic, jalapeño, cumin, paprika, lime juice, cheddar cheese, salt, and pepper. Use a fork to gently mix everything together until well-blended. Be careful not to overmix as this can make the burgers tough. You want to see flecks of jalapeño and onion throughout the mixture.
  3. Divide the mixture into four equal portions and shape them into ½-inch thick patties. Make a slight indentation in the center of each patty to prevent them from puffing up while grilling. This step is crucial for even cooking.
  4. Place the patties on the grill and cook for 5 to 6 minutes per side. You'll know it's time to flip them when the burgers release easily from the grill and have nice grill marks. Avoid pressing down on the patties with your spatula, as this will release the juices and lead to dry burgers.
  5. In the last minute of cooking, place a slice of extra cheddar cheese on top of each patty to let it melt. Cover the grill to help the cheese melt evenly. The cheese should be bubbly and slightly golden when done.
  6. Once cooked through, remove the burgers from the grill and let them rest for a couple of minutes. This resting period allows the juices to redistribute, keeping the burgers moist.
  7. To assemble, spread a generous amount of guacamole on the bottom half of each burger bun. Place the chicken patty on top, add ranch dressing or sour cream, and garnish with extra cilantro and salsa verde as desired. Top with the other half of the bun and serve immediately.

Nutrition

Keywords: Don't rush the resting time after grilling! Allowing the patties to rest for at least 2-3 minutes is essential for juicy burgers. Use a meat thermometer to check for doneness; ground chicken should reach an internal temperature of 165°F.

Find it online: https://crumella.com/spicy-cheddar-jalapeno-chicken-burgers-with-creamy-guacamole/