Jalapeño Pepper Jack Chicken Burger
I still remember the first time I mixed shredded pepper jack straight into ground chicken — the patties came out juicy, a little spicy, and incredibly satisfying. This Jalapeño Pepper Jack Chicken Burger is a one-bowl, weeknight-friendly recipe that dresses up lean ground chicken with melty cheese and fresh jalapeño for a bright kick. It’s great when you want a lighter burger without sacrificing flavor.
I also like pairing this kind of burger with bold spreads — if you love smoky, creamy toppings, try my take on a smashed avocado and chipotle mayo chicken burger for a different spin.
Why you’ll love this dish
- Big flavor from minimal effort: adding shredded pepper jack and diced jalapeño turns plain ground chicken into something memorable.
- Fast weeknight winner: patties take about 10–14 minutes to cook and require only a bowl and a skillet or grill.
- Lean but satisfying: ground chicken keeps calories lower than beef while still delivering a juicy bite when mixed and cooked correctly.
- Customizable heat: you control the spice by trimming seeds or using extra jalapeños.
"A perfect weeknight burger—cheesy, a little spicy, and quick to make. My kids gobbled these up and asked for seconds."
If you want a similarly family-friendly twist with classic flavors, check out a lighter take like the chicken Caesar burger for inspiration.
How this recipe comes together
This recipe is straightforward: mix, form, and cook. First combine ground chicken, finely chopped jalapeño, shredded pepper jack, and seasonings in a bowl. Shape into evenly sized patties so they cook uniformly. Sear on a hot skillet or grill to develop color, then finish cooking through for a tender interior. Toast the buns for texture, then assemble with crisp lettuce, fresh tomato, and any sauces you love.
What you’ll need
- 1 pound ground chicken
- 1 jalapeño pepper, finely chopped (remove seeds to reduce heat)
- 1 cup pepper jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Burger buns
- Lettuce, tomato, and any other desired toppings (avocado, pickles, or slaw)
Notes/substitutions:
- Swap pepper jack for cheddar or Monterey Jack if you prefer milder cheese.
- For less heat, halve the jalapeño and remove seeds; for more, keep the seeds or add a dash of cayenne.
- Want a smoky edge? Use smoked pepper jack or a small splash of liquid smoke.
For a spicier variation that leans into chipotle flavor, compare techniques in the spicy chipotle chicken burger recipe.
Step-by-step instructions
- Combine the mix: In a large bowl, add the ground chicken, finely chopped jalapeño, shredded pepper jack, garlic powder, onion powder, and a generous pinch of salt and pepper. Use your hands or a spoon to mix until everything is evenly distributed.
- Shape the patties: Divide the mixture into 4 equal portions and gently form into patties about 3/4-inch thick. Press a small dimple in the center of each patty to prevent puffing while cooking.
- Cook: Heat a skillet or preheat your grill to medium. Add a little oil to the skillet if using one. Cook the patties 5–7 minutes per side, flipping once, until an instant-read thermometer reads 165°F (74°C) in the center and the exterior is golden.
- Toast buns: While the patties rest briefly, toast the burger buns cut-side down in the skillet or on the grill until lightly crisp.
- Assemble and serve: Layer lettuce and tomato on the bottom bun, add the patty, then top with any extra cheese, sauces, or toppings. Serve immediately.
If you’re adapting heat levels or cooking technique, the method for balancing high-heat searing with thorough cooking is similar to what you’d use in a quick stir-fry—see this cashew chicken stir-fry for timing ideas.
Best ways to enjoy it
- Classic burger plate: Serve with fries or sweet potato fries and a dill pickle.
- Tex-Mex angle: Top with guacamole, salsa, and cilantro; pair with corn salad.
- Lighter option: Serve on a bed of mixed greens as an open-faced salad with avocado.
- Party sliders: Make smaller patties and offer a toppings bar (pickled onions, jalapeño slices, chipotle mayo).
For a heartier dinner combination, serve alongside an easy rice-based side like a pepper-forward stir-fry; a black pepper chicken stir-fry makes an unexpected but delicious pairing.
How to store & freeze
- Refrigerator: Store cooled, assembled burgers without mayonnaise or soggy toppings in an airtight container for up to 3 days. Store buns separately to avoid sogginess.
- Reheating: Reheat patties in a skillet over medium-low heat with a lid for 3–4 minutes each side or until warmed through. Microwaving works for speed but can dry them out.
- Freezing: Freeze uncooked patties on a tray until firm, then transfer to a zip-top bag for up to 3 months. Thaw in the fridge before cooking. Cooked patties can be frozen as well; thaw and reheat gently.
- Food safety: Ground poultry should reach 165°F (74°C) to be safe to eat.
Helpful cooking tips
- Don’t overwork the meat: Mix just until combined to keep patties tender.
- Dimple the center: A shallow dent prevents doming and helps even cooking.
- Use an instant-read thermometer: It’s the most reliable way to know doneness (165°F/74°C).
- Keep the skillet hot: A hot pan gives a better sear and flavor; add oil just before cooking.
- Rest briefly: Let patties rest 3–5 minutes after cooking to redistribute juices.
If you want a shortcut, pre-shredded cheese and pre-sliced buns save prep time without sacrificing quality.
Creative twists
- Bacon and jalapeño: Add cooked, chopped bacon to the mix for smokiness.
- Avocado crema: Swap mayo for an avocado-lime crema to cool the heat.
- Turkey or beef swap: Use ground turkey for a milder flavor or lean beef for a juicier, richer burger.
- Herb boost: Stir in chopped cilantro or green onions for freshness.
- Stuffed patties: Place a small cube of extra cheese in the center and seal for a molten core.
Helpful answers
Q: How long does this take from start to finish?
A: About 25–30 minutes total — 10 minutes prep and 10–14 minutes cook time depending on your heat source.
Q: How spicy is one jalapeño?
A: Heat varies, but a single seeded and finely chopped jalapeño gives a moderate, bright heat. Leave seeds in for more kick or use half a jalapeño for mild flavor.
Q: Can I make these ahead for a party?
A: You can form patties up to 24 hours ahead and keep them covered in the fridge. Cook just before serving for best texture.
Q: Is ground chicken safe to eat if slightly pink inside?
A: No — ground poultry should reach 165°F (74°C) regardless of color because temperature, not color, ensures safety.
Q: Can I use frozen patties straight onto the grill?
A: Yes, but cook a few minutes longer and check temperature to ensure they reach 165°F.
Conclusion
Try the recipe variations in Jalapeño Pepper Jack Chicken Burger with Roasted Garlic Mayo if you want a garlicky mayo twist, or explore a guacamole-topped alternative at Cheddar Jalapeno Chicken Burgers With Guacamole for a creamy, southwest-style version. Enjoy experimenting — this simple pepper jack and jalapeño mix is a reliable shortcut to a memorable burger.
Jalapeño Pepper Jack Chicken Burger
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 piece jalapeño pepper, finely chopped (remove seeds to reduce heat)
- 1 cup pepper jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Bun and Toppings
- 4 pieces burger buns
- Lettuce, tomato, and any other desired toppings (avocado, pickles, or slaw)
Instructions
Preparation
- In a large bowl, add the ground chicken, finely chopped jalapeño, shredded pepper jack, garlic powder, onion powder, and a generous pinch of salt and pepper. Use your hands or a spoon to mix until everything is evenly distributed.
- Divide the mixture into 4 equal portions and gently form into patties about 3/4-inch thick. Press a small dimple in the center of each patty to prevent puffing while cooking.
Cooking
- Heat a skillet or preheat your grill to medium. Add a little oil to the skillet if using one.
- Cook the patties 5–7 minutes per side, flipping once, until an instant-read thermometer reads 165°F (74°C) in the center and the exterior is golden.
- While the patties rest briefly, toast the burger buns cut-side down in the skillet or on the grill until lightly crisp.
Assembly
- Layer lettuce and tomato on the bottom bun, add the patty, then top with any extra cheese, sauces, or toppings. Serve immediately.
