Cheddar Jalapeno Chicken Burger with Guacamole

I’m obsessed with these Cheddar Jalapeño Chicken Burgers. I mean how could it not be me? They are garnished with sour cream, GUACAMOLE and salsa. Shouldn’t all burgers be decorated like this? I think so.

Toppings make the burger, don’t you agree? Sometimes it’s easy to get stuck in a burger situation. I often simply top my burger with some cheese and ketchup. I’ve been doing this for so many years – but it’s easy to change the game with a few fun toppings. This succulent chicken burger isn’t just packed with shredded cheddar cheese, cilantro, and jalapeños, but it’s made even better with the addition of a spoonful of guacamole, a dollop of sour cream, and some pico de gallo.

You can easily make this with ground turkey or ground beef. Either way, the flavors of jalapeño, cheddar, cilantro, and guacamole make these burgers incredible. Here’s a video on how to make these Cheddar Jalapeno Chicken Burgers with Guacamole!

Variations and Substitutions

Ground Chicken – 93/7 ground turkey or 80/20 ground beef are great alternatives.

Yellow Onion – Feel free to swap it out for a sweet onion or a white onion.

Fresh coriander – If you’re not a fan of coriander, you can omit it or substitute chives.

Chopped jalapeño – If you’re serving kids, you can omit the jalapeño altogether. I usually omit or reduce the amount when making chicken burgers for Poppy.

Shredded cheddar cheese – I love using either white or orange cheddar cheese in this chicken burger recipe, but Monterey Jack or Pepper Jack are great alternatives.

Ingredients

Ground Chicken – Try to use one that isn’t too lean.
Yellow Onion – Be sure to finely chop the onion as evenly as possible so that it blends evenly into the burger. Here’s my lesson on how to dice an onion.
Fresh coriander
Garlic cloves
Chopped jalapeño – Remove the seeds before chopping.
Spices – I use ground cumin, paprika, kosher salt and freshly ground black pepper.
Shredded cheddar cheese – If you can buy the block and shred it yourself, it’s worth the extra preparation.

How to make chicken burgers

You can easily make chicken burgers outside on the grill or inside on a griddle or cast iron skillet. First, prepare an indoor or outdoor grill or griddle over medium-high heat.

Then start preparing the burger patties. In a medium bowl, combine the ground chicken onions, chopped cilantro, finely chopped garlic, chopped jalapeño, cumin, paprika, cheddar cheese, salt, and freshly ground black pepper.

Then use your hands to mix everything together evenly, without mixing the ground chicken too much.

Form the mixture into four 1/2 inch thick patties. Grill the burgers over medium-high heat until cooked through, 5-7 minutes per side.

Serve each patty in a burger bun with guacamole and sour cream, plus additional toppings if desired.

tips

The key to juicy and flavorful chicken burgers is the ground chicken used. A leaner mix like 98/2 will yield drier and tougher chicken burgers with less flavor. That’s why I choose to use a 90/10 or 93/7 mix to prepare my burgers.

FAQs

How do you keep chicken burgers from falling apart?

Chicken burgers tend to fall apart on the grill if overmixed and not pressed firmly enough into a patty. One trick to prevent over-mixing is to take the block of chicken out of the packaging, cut smaller 1-inch pieces of chicken from the block, and place them in a medium-sized bowl. Then, when you add the other ingredients and spices, it’s easy to mix everything evenly without over-mixing the ground beef.

What makes a chicken burger a burger?

A chicken burger consists of a patty of ground beef, while a chicken sandwich uses a whole chicken breast, cutlet, or thigh, usually breaded or grilled.

How to store chicken burgers

After forming them into patties, freeze them raw, thaw them, and cook them when they’re done!

Similar recipes

If you have tried this recipe, please leave a 🌟 Rating in stars and let me know how things are going in the 📝 Comments under. Thank you for your visit today!

Cheddar Jalapeno Chicken Burger with Guacamole

If you’re stuck in the burger routine, this juicy chicken burger is the solution. Not only is it stuffed with shredded cheddar cheese, cilantro, and jalapeños, but it’s made even better with the addition of guacamole, sour cream, and some pico. It’s incredible.

preparation time 10 protocol

cooking time 10 protocol

total time 20 protocol

course main course, dinner

Kitchen American

Prepare an indoor or outdoor grill over medium-high heat.
Place the ground chicken in a medium bowl. Add onion, coriander, garlic, jalapeño, cumin, paprika, cheddar cheese, salt and freshly ground black pepper. Assemble everything with your hands. Make sure everything is incorporated evenly without over-mixing the ground beef.
Form the mixture into four 1/2 inch thick patties. Grill the burgers over medium-high heat until cooked through, 5-7 minutes per side.
Serve each patty in a burger bun with guacamole and sour cream, plus additional toppings if desired.

Chicken burgers tend to fall apart on the grill if overmixed and not pressed firmly enough into a patty. One trick to avoid over-mixing is to take the block of chicken out of the packaging, cut smaller 1-inch (2.5 cm) chicken pieces off the block, and place them in a medium-sized bowl. Then, when you add the other ingredients and spices, it’s easy to mix everything evenly without over-mixing the ground beef.
You can easily make chicken burgers outside on the grill or inside on a griddle or cast iron skillet.

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