Green Chile-Chicken Cheeseburgers

Start these yummy burgers almost two hours before you want to eat as they take a little while to make and the patties must rest in the refrigerator for an hour to firm up before cooking.

6 servings

Equipment

Heavy skillet or griddle or indoor or outdoor grill

Ingredients

2 tablespoons mayonnaise-plus more for serving
¼ cup fresh breadcrumbs
Juice of one lime
3 shakes hot sauce
1 pound ground lean chicken
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
4 ounces (1/4 cup) chopped roasted green chiles, drained and patted dry
1 tablespoon minced jalapeño, optional
2 tablespoons minced red bell pepper
¼ cup EACH minced cilantro and red onion
1/3 cup finely grated extra-sharp Cheddar cheese
2 smashed and minced garlic cloves
Olive oil
6 slices each Pepper Jack and Cheddar cheeses
6 sliced buns-buttered and grilled
Mashed avocado or guacamole, shredded cabbage/lettuce, sliced tomatoes for serving

Instructions

In a small bowl, mix the mayonnaise, breadcrumbs, lime juice, and hot sauce. Set aside.
In a large bowl, gently stir together the chicken, salt and pepper, chiles, jalapeño, red pepper, cilantro and red onion, grated Cheddar cheese, and garlic. Add the reserved mayonnaise mixture and stir together until just mixed. Do not overmix.
Form 6 (4-5 ounce each) patties. Place on platter, cover, and refrigerate for an hour or up to overnight for burgers to absorb liquids and firm up. If still soft, consider freezing 5-10 minutes.
Heat heavy skillet, griddle, gas or charcoal grill to medium. Brush chilled patties well with olive oil, adding a tablespoon or two to the pan if cooking on the stove. Cook 4-5 minutes. Carefully turn (this is a tender burger), add cheeses, and cook another 4-5 minutes or until instant-read thermometer reads 165 degrees Fahrenheit. Do not overcook. Serve hot on grilled buns with your choice of mayonnaise, avocado or guacamole, shredded cabbage, and sliced tomatoes. Tasty sides: grilled corn or coleslaw or Air Fryer French Fries.

Notes

These burgers are plenty flavorful with a small kick, but are not spicy-hot. If you'd like more heat, double the jalapeño or add hot sauce to the smashed avocado/guacamole. Skip the jalapeño totally for less heat. The green chiles are usually fairly mild.

You can grill the buns before the burgers (easier) or even after you flip the burgers and add the cheese if you’re quick. Inspiration: NYT and The Kitchn.
Copyright Alyce Morgan, 2021. All rights reserved