Mexican Chicken Burger
Make the patties & the jalapeno mayo mixture a day ahead to save time on the day of serving. The crushed tortilla chips in the patties not only help the patties together but the chips also add a wonderful flavor.
Servings: 6
Ingredients
- 1/3 cup mayo
- 1/4 cup pickled jalapenos, drained & diced, plus 1/4 cup extra
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- 1 garlic clove, minced
- 1 large egg
- 1 1/2 lbs ground chicken 750g chicken mince
- 1/2 cup finely crushed tortilla chips
- 2 tablespoons salsa, optional
- 1/4 cup chopped cilantro
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 6 slices pepper jack cheese
- 6 buns, sliced in half & buttered
- 6 lettuce leaves
- 6 slices red onion, separated into rings
- 1 to 2 avocados, sliced
- salsa to serve
Instructions
- Combine mayo, diced jalapeno, honey, paprika & fresh garlic together in a small bowl. Set aside in the fridge, covered, until ready to use.
- Lightly beat the egg in a medium bowl. Add chicken, crushed tortillas, salsa, cilantro, chili powder & garlic powder together in a medium bowl. Shape the mixture into 6 patties - a little bigger than the buns you bought (the patties will shrink as they cook). Preheat the grill to medium-high. Cook the patties on greased grill for 4 to 5 minutes each side until grill marks appear & patties are thoroughly cooked.
- Place a slice of cheese on each patty & toast the buns for 1 to 2 minutes or until nicely grilled. Spread the mayo mixture on the bottom halves of the buns. Add lettuce, patties, onion, avocado, remaining jalapeno slices & salsa. Spread bun tops with any remaining mayo mixture & place on burgers