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Moist and juicy Green Chile Grilled Chicken Burgers, topped with avocado, salsa, and cheese. An easy, healthy recipe that everyone will love!
Ingredients
1 pound ground chicken breast
1 can Old El Paso Chopped Green Chiles — (4.5 ounces)
2 green onions — finely chopped
1 jalapeño pepper — seeded and diced
1 teaspoon ground chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
4 slices pepper jack cheese
4 whole wheat hamburger buns
For serving: Sliced tomatoes — fresh cilantro, sour cream, sliced avocado, salsa
Canola oil — for grilling
Instructions
In a large bowl, combine the ground chicken, green chiles, green onion, jalapeno, chili powder, cumin, garlic powder, and salt. Divide and shape into 4 patties.
Meanwhile, preheat the grill to medium and prepare any desired burger toppings.
Lightly brush the grill with canola oil. Grill the burgers for 5 minutes, flip, then grill for an additional 3-5 minutes, until cooked through. During the last few minutes of cooking, top the burgers with pepper jack cheese and let melt. If desired, toast the buns on the grill as well.
Enjoy immediately with any desired toppings.
Recipe Notes
For the juiciest chicken burgers, a light touch is key. When mixing the meat, use a fork or work lightly with your fingers and do not overmix or compact the meat.
Shaped, uncooked patties can be tightly wrapped in plastic and frozen for up to 1 month. Let thaw overnight in the refrigerator, then cook as directed.
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