Looking to switch up your Burger Game this Summer? Try these Green Chile Chicken Burgers. Oozing with green chiles and Southwestern flair.
If I were to choose a “last meal” it would be a (beef) burger, grilled or pan fried, doesn’t matter, cheese not necessary, topped with onion and some mustard. It’s my favorite thing on earth to eat. But a chicken burger every once in a while never hurt anyone. Especially if it stuffed to the brim with my favorite roasted Hatch chiles.
Chicken burgers are always so “odd” in texture before they hit the grill…so odd and mushy that I’m surprised they don’t just fall apart before you can get them cooked. But bread crumbs seem to do the trick in securing a solid patty to place on that sesame seed bun. Say what you want about Martha but the recipes I’ve tried have always been reliable. With cumin and green chile, we enjoyed this chicken burger.
Buying ground chicken breast from the store is easy and readily available, but did you know that if you’ve got a couple of chicken breasts that need to be used, just pat them dry, cut in large chunks and put them in your food processor. Pulse until you have chopped meat. That’s what I did for these grilled Green Chile Chicken burgers.
My sincere sympathy goes out to you if you don’t have roasted Hatch chile available. If that is the case, you can substitute those “Hatch” labeled canned chiles from the Mexican aisle at the grocery. In these parts, we don’t think they may actually be Hatch Valley grown chile, but they’ll do in a pinch nonetheless. And if you are using roasted Hatch, remember, friends don’t let friends wash those skins off with water. Just scrape them off with your hands. If you rinse them with water, you’re washing away some of the smoky flavor.
The French got involved for a delicious finish to this recipe. A mixture of Dijon and mayo made a great condiment for this burger.
- 1 pound ground chicken breast
- 1 teaspoon heaping ground cumin
- 6 large roasted Hatch Chile tops and skin removed, chopped (or two cans diced green chile, drained
- 1/2 cup packed cilantro leaves chopped
- 1/2 cup fresh bread crumbs chopped well
- salt and pepper to taste
- Canola oil for brushing
- 1 tomato sliced
- leaf lettuce
- 4 sesame seed buns
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Heat grill to medium high. Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper. Gently mix and divide into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown. A meat thermometer should read 165 degrees. 8 - 10 minutes.
Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.
Hatch Green Chile Burgers … They’re what’s for Dinner.