Loaded Jalapeno Cheddar Chicken Burgers

Chicken burgers can be dry and bland and boring and just generally sad. When you bit into any old regular chicken burger, you might feel angry that you didn’t just treat yourself and go with the regular burger. But you no longer have to feel that way! This loaded jalapeño cheddar burger is an actual game changer. The patties are stuffed with jalapeños, diced cheddar (which melts in the burger as it cooks), scallions, garlic, and cilantro. It’s an actual flavor bomb on it’s own! And the patties are keto/Atkins friendly if you forego the bun! Seriously how much better can it get?!? Well – it does get better. Because this burger has THE WORKS – I’m talking mashed avocado, pico de gallo, and chipotle mayo.

But not only does this burger taste AMAZING, it’s also SO EASY to make. The burger patties only require one bowl and no special equipment. You literally throw all of the ingredients into a bowl and mix it together with your hands. Then you just have to form the patties with your hands and you are ready to roll! You can even make them a day in advance, wrap in parchment paper to keep them from sticking, and store in an air tight container in the fridge until you’re ready to cook them up. Most of the toppings can be made in advance too! The pico and the chipotle mayo can be made in advance and then the only thing you have to do when you’re ready to eat is cook the burgers and mash some avocado! These toppings are the perfect mix when you use them all together, but feel free to eat the burger on its own or with guacamole! The options are endless! But that chipotle mayo really brings it over the top so I would definitely not forget about that one.

Print Recipe

Loaded Jalapeno Cheddar Chicken Burgers

This is the juiciest, most flavorful chicken burger around town!

Servings: 4 burgers

Ingredients

For the burger patties:

• 1 lb ground chicken I like to use leg meat
• 1 tbsp jalapeno seeds removed, diced
• 1/4 cup shallot diced
• 2 cloves garlic minced
• 3/4 cup sharp aged cheddar diced, plus more for melting on top
• 1/2 tsp ground cumin
• 1/4 cup cilantro finely chopped
• 1/2 tsp salt
• Pinch of ground black pepper
• 1 tbsp canola oil for cooking
• Burger buns for serving

For the chipotle mayo:

• 3 tbsp mayonnaise
• 1 chipotle pepper from can plus 1/2 tsp of the surrounding adobo sauce
• Squeeze of lime
• Salt and pepper to taste

For the pico de gallo:

• 1/4 cup jalapeno seeds removed, diced
• 1/2 cup shallot diced
• 1/3 cup cilantro finely chopped
• 1 1/4 cup tomato seeds removed, chopped
• 1 tbsp freshly squeezed lime juice
• 1/2 tsp salt

For the mashed avocado:

• 1 avocado pit and peel removed, chopped
• 1/4 cup cilantro finely chopped
• 1 1/2 tsp lime
• Salt and pepper to taste

Instructions

For the burger patties:

• In a large bowl, combine all of the ingredients for the patties, except the canola oil (ground chicken, jalapeño, shallot, garlic, diced cheddar, cumin, cilantro, salt and pepper).
• Using your hands or a spatula, mix all of the ingredients until evenly distributed. 
• Split the mixture into four equal parts and form round burger patties. Set aside while you prep the toppings.

For the chipotle mayo:

• In a small food processor, combine the mayonnaise, chipotle pepper, adobo sauce, and lime.
• Process until smooth. 
• Add salt and pepper to taste.

For the pico de gallo:

• In a medium bowl, combine all ingredients.
• Mix until all ingredients are evenly distributed. 

For the mashed avocado:

• In a small bowl, combine the avocado, cilantro, lime, salt and pepper.
• With a fork, mash the ingredients until smooth.

To assemble: 

• If you want the burger buns toasted, toast them now so they are ready for the cooked burgers.
• Spread the chipotle mayo on the buns.
• Now you are ready to cook the burgers - In a large nonstick pan, heat the canola oil over medium-high heat, until shiny. 
• Add the patties to the pan and cook uncovered until the bottom is golden brown - about 7 minutes. 
• Flip the patties and cook for another 7 minutes, uncovered, until the bottom is golden brown. 
• Cover the pan and cook the patties until an instant read thermometer inserted into the middle reads 165°F, about 5 minutes. 
• Add sliced cheese to the top of the burgers and cover the pan. Cook until the cheese is melted.
• Place the cooked burgers on the prepared buns. Top with pico and avocado.
• Serve and enjoy!