Jalapeño Chicken Burgers with Cilantro-Lime Aioli
Servings: 4 to 6
Ingredients
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