Chicken, Cheese and Chile Burgers

Celebrate National Cheeseburger Day with a recipe your family will love.

Chef Lesli shares a recipe for Gruyere and Spanish Piquillo Pepper Chicken Burgers.

1 (5-ounce) jar piquillo peppers in oil
32 ounces ground chicken
4 ounces gruyere cheese, cut into 1/4- to 1/2-inch cubes
4 green onions, white and green parts, minced
1 garlic clove, minced
1 egg, beaten
1/2 cup panko breadcrumbs
Kosher salt
Freshly ground pepper
Olive oil
4 hamburger buns, such as challah or brioche
Butter lettuce
1 ripe avocado, cut into slices

Mince 4 piquillo peppers and reserve the remaining peppers for another use.

Add the peppers to a large bowl. Add the chicken, cheese, green onions, garlic, egg, and panko. Season with salt and pepper and, using gloves or a large spoon or spatula, mix the ingredients until blended. Let sit for 10 minutes at room temperature. Form into 4 flat patties.

Warm a grill or grill pan over medium-high heat. If using a grill pan, add oil. Cook the chicken burgers until browned on first side, about 10 minutes. Flip, reduce the heat to medium, and cook the other side until browned, 12-15 minutes or until an internal thermometer inserted into the burger reads 165 degrees. Transfer burgers to a clean plate to rest for 5 to 10 minutes.

Add the buns to the pan and cook until toasted to desired doneness. Serve chicken burgers on buns with mayonnaise, lettuce, and avocado, if using.

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