Jalapeño Chicken Burgers with Cilantro-Lime Aioli

The weather is starting to warm up and all I want to do is sit in my backyard, watch the kids play, and cook up some delicious meals like these Jalapeño Chicken Burgers with Cilantro-Lime Aioli.

Burgers are obviously one of the first things that come to mind when daydreaming about warm weather recipes. I’ll never say no to a classic cheeseburger, but I wanted to spice things up a bit — literally. These ground chicken burgers are juicy and flavorful, which I feel like are two words that people don’t usually associate with ground chicken. In fact, when I gave one to my husband and asked him what he thought, his response was, “really good actually.” Uh Clayton, what do you mean by “actually?”

But I feel like that sums up how most people feel about chicken burgers. The trick is using ground chicken thighs rather than breasts, which are fattier and less likely to overcook. I made them taste even better by folding in finely diced jalapeño peppers, red onions, and red bell peppers, plus some dried spices for a little extra heat. Now you’ll never need to eat another bland, boring chicken burger again!

ingredients:

• Ground Chicken
• Jalapeño Pepper
• Red Onion
• Red Bell Pepper
• Ground Cumin
• Dried Oregano
• Kosher Salt
• Freshly Ground Black Pepper
• Large Egg
• Avocado Oil
• Mayonnaise
• Garlic Cloves
• Fresh Cilantro
• Lime Zest
• Freshly Squeezed Lime Juice
• Romaine Lettuce
• Avocado
• Tomato

step-by-step:

step one: make the ground chicken mixture

In a large mixing bowl, add the ground chicken, jalapeño peppers, red onions, bell peppers, cumin, oregano, salt, pepper, and egg. Using your hands, mix until the meat is well combined.

step two: shape the patties

Using a measuring cup, scoop out about 1/2 cup of the meat mixture and form into a ball, then press down to shape into a patty. Repeat with the remaining meat mixture.

step three: cook the burgers

Heat the oil in a large heavy-bottomed skillet over medium heat. When hot, cook the patties, working in batches as needed, 4 to 5 minutes until browned. Flip and cook for 4 to 5 minutes more until the internal temperature teaches 165°F. Transfer the cooked burgers to a paper towel-lined plate and repeat with the remaining burgers.

step four: make the aioli

In a food processor or small high-powered blender, add the mayonnaise, garlic, cilantro, lime zest, lime juice, salt, and pepper and blend until the mixture is just combined.

step five: assemble the burgers and serve

To serve, stack one patty on a large lettuce leaf and top with sliced avocado, tomatoes, and aioli.

recipe faqs:

This summer, show off your burger-making skills with these Jalapeño Chicken Burgers with Cilantro-Lime Aioli!

looking for more burger recipes? try these!

Buffalo Chicken Burgers with Gorgonzola Slaw

Greek-Inspired Grilled Lamb Burgers

Herby Pork Burger Stack

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Jalapeño Chicken Burgers with Cilantro-Lime Aioli

Servings: 4 to 6

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Ingredients 

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For the Burgers

• ▢ 2 pounds ground chicken
• ▢ 1 jalapeño pepper, finely diced
• ▢ 1/2 red onion, finely diced
• ▢ 1/2 red bell pepper, finely diced
• ▢ 1 teaspoon ground cumin
• ▢ 1/2 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1 large egg, beaten
• ▢ 2 tablespoons avocado oil

For the Aioli

• ▢ 1/2 cup mayonnaise
• ▢ 2 garlic cloves, minced
• ▢ 1/4 cup freshly chopped cilantro
• ▢ 1 teaspoon grated lime zest
• ▢ juice of 1 lime
• ▢ kosher salt, to taste
• ▢ freshly ground black pepper, to taste

To Serve

• ▢ romaine lettuce leaves
• ▢ thinly sliced avocado
• ▢ thinly sliced tomatoes

Instructions 

Cook the Burgers

• In a large mixing bowl, add the ground chicken, jalapeño peppers, red onions, bell peppers, cumin, oregano, salt, pepper, and egg. Using your hands, mix until the meat is well combined.
• Using a measuring cup, scoop out about 1/2 cup of the meat mixture and form into a ball, then press down to shape into a patty. Repeat with the remaining meat mixture.
• Heat the oil in a large heavy-bottomed skillet over medium heat. When hot, cook the patties, working in batches as needed, 4 to 5 minutes until browned. Flip and cook for 4 to 5 minutes more until the internal temperature teaches 165°F. Transfer the cooked burgers to a paper towel-lined plate and repeat with the remaining burgers.

Make the Aioli

• In a food processor or small high-powered blender, add the mayonnaise, garlic, cilantro, lime zest, lime juice, salt, and pepper and blend until the mixture is just combined.

To Serve

• To serve, stack one patty on a large lettuce leaf and top with sliced avocado, tomatoes, and aioli.

Nutrition

Calories: 608kcal, Carbohydrates: 4g, Protein: 42g, Fat: 48g, Saturated Fat: 10g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 248mg, Sodium: 914mg, Potassium: 1292mg, Fiber: 1g, Sugar: 2g, Vitamin A: 661IU, Vitamin C: 25mg, Calcium: 40mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Course: Main Course

Servings: 4 to 6

Calories: 608

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