Juicy chicken, creamy cheddar, and the kick of fresh jalapeños. These Jalapeño Cheddar Chicken burgers are a combination of flavors that will leave your taste buds begging for more!
Get yo’ tastebuds ready for jalapeño cheddar chicken burgers, honey.
You may recall that couple of weeks ago I shared a recipe for the creamiest, tangiest, most delish avocado cilantro crema.
And this, my friends, THIS is the burger upon which you absolutely have to slather copious amounts of that crema. You will not be disappointed if you do.
This is my absolute favorite summer burger ever.
I have been making it for years and I have tried different mayos, aiolis, and guacs as garnish. You really can’t go wrong with any of those options. But the avocado cilantro crema knocks the burger out of the proverbial park.
I’m loving that ground chicken is one of the most affordable of the ground meats these days, so I grab a package or two at every grocery trip. And 9 times outta 10, I’m making ’em into burgers.
Bur here’s the deal:
How to Make Cheddar Chicken Burgers
First, you gotta shred your own cheese. You just gotta.
I know, I know. It’s less convenient than grabbing a bag of the already shredded stuff. But it is SO much better than the store-bought cheese with all of that powdery junk all up in it.
I highly recommend a sharp or extra sharp yellow cheddar. White cheddar is amazing in these burgers too, if that’s your thing.
Freshly shredded cheese is super creamy and you will need that creamy element to help keep the chicken moist. Ground poultry doesn’t stay as juicy as ground beef and the last thing you need is a dry burger with the texture of cardboard. Yuck.
Use fresh jalapeños.
I know the thought of adding hot peppers to a burger might be a little scary.
But when you use fresh jalapeños, the spice of the peppers comes through just enough to let you know it’s there, but not enough to make steam come out of your ears.
Whatever you do, don’t use jarred jalapeños – the strength will overwhelm the other elements in the burger and you might be tasting the juice for days.
When you’ve gathered all of your ingredients, put everything into a large bowl and mix.
I find that it’s easiest to use my hands to do the mixing, and I like to wet my hands a little to help form the mixture into 3/4-inch thick burger patties.
Add a tablespoon of olive oil to a skillet, place over medium heat on your stove, and saute your burgers for about 6-7 minutes or so on each side.
Serve your jalapeño cheddar chicken burgers on some brioche buns or onion buns or whatever buns ya want. Top them with a heaping spoonful of avocado cilantro crema and some leafy lettuce and enjoy!
- 1 pound ground chicken
- 1 cup shredded cheddar cheese, (I recommend shredding your own!)
- 1 tbsp diced jalapeño, (About half of a medium jalapeño)
- 1/4 cup diced white onion
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, (for sautéing)
- Add ingredients to a large bowl and combine with your hands.
- Using wet hands, form mixture into 1-inch thick patties.
- Heat 1 tbsp olive oil in a skillet over medium heat and sauté burgers for 6-7 minutes per side.
- Top with lettuce and avocado cilantro crema, guacamole, or mayo and serve.