Grilled Southwest Ground Chicken Burgers
How to grill chicken burger patties to stay moist and without falling apart. Jazz up those Summer burgers with these Grilled Southwest Ground Chicken burgers.
Servings 4
Calories 386kcal
Ingredients
- 1 pound ground chicken Either ground chicken breast, or ground chicken (combo of breast and thigh meat)
- ½ teaspoon ground cumin
- 6 large Roasted Hatch Chile Peppers tops and skin removed, chopped (or two cans diced green chile, drained)
- ¼ cup cilantro leaves fine chopped
- ½ cup Panko bread crumbs or fresh bread crumbs, chopped well.
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground pepper
- Canola oil for brushing
- 1 tomato sliced
- leaf lettuce Soft lettuce like red leaf, butter or bibb
- 4 Hamburger Buns toasted
- 2 tablespoons mayonnaise or sour cream.
- 1 tablespoon Dijon mustard
Instructions
- Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper.
- Using your hands, gently mix and divide into 4 patties. Important: Refrigerate the ground chicken patties for 30 minutes before grilling. This will help them firm up and bind together and keep them from falling apart on the grill.
- Heat grill to medium high, or heat a grill pan over medium high heat stove top. Then use tongs and an oil soaked paper towel to wipe the grates. A high smoke point oil like canola or avocado oil work well here.
- Grill chicken burgers, flipping a couple of times, until good grill marks are present and a meat thermometer reads 165 degrees internal temperature. 8 - 10 minutes.
- Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.
Notes
Substitute Chipotle Mayo for regular mayo and mustard combo.
Tips for Grilling Chicken Burgers Without Sticking or Drying Out
- Don't skip the green chiles. Vegetables have a high water content and will help bring moisture and texture to that chicken burger. Example. This recipe contains chopped Hatch Chile Peppers. Or you can use small diced bell peppers. Sautee them until soft before adding them to the chicken patties.
- Oil The Grates: Oiling the grill grates will keep these chicken burger patties from sticking. Heat the grill, then use tongs and an oil soaked paper towel to wipe the grates. A high smoke point oil like canola or avocado oil work well here.
- Don't cook them to death! They'll dry out. Start with a high temperature to develop a sear, cooking about a minute or so each side, lower heat and finish cooking the burger. Please remember that chicken should be cooked to an internal temperature of 165 degrees. Use a digital meat thermometer to determine temperature.
- Add tomato and lettuce to your chicken burger bun, they will bring a juicy slice of moisture to the overall experience.
Nutrition
Calories: 386kcal | Carbohydrates: 39g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 539mg | Potassium: 810mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1068IU | Vitamin C: 104mg | Calcium: 121mg | Iron: 4mg
