Jalapeño Pepper Jack Chicken Burger
A one-bowl, weeknight-friendly recipe that dresses up lean ground chicken with melty cheese and fresh jalapeño for a bright kick.
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.
Notes
For less heat, halve the jalapeño and remove seeds; for more, keep the seeds or add a dash of cayenne. Swap pepper jack for cheddar or Monterey Jack if you prefer milder cheese. Store assembled burgers in an airtight container for up to 3 days. Freeze uncooked patties for up to 3 months.