Jalapeño Pepper Jack Chicken Burger Recipe

I created Jalapeño Chicken Burgers that pair pepper jack cheese and pickled jalapeños with seasoned ground chicken for a bold, unexpected take on the classic burger.

I never thought a chicken burger could steal the show but this Jalapeño Pepper Jack Chicken Burger does. I load juicy ground chicken with chopped jalapeños so every bite pops with heat and texture, and somehow it feels like a little revelation, messy and sharp.

Folks always ask if it came from some secret menu or a taco truck, like I cracked a code. It’s loud, a bit reckless, and exactly what I crave when I want something different from the usual.

Try it once and you’ll see why I call it my Chicken Jalapeno Burgers trick.

Ingredients

• Ground chicken: rich in protein, lean if white meat, dark meat stays juicier
• jalapeños: add heat and vitamin C, little carbs, bright peppery bite
• Pepper jack cheese: creamy fat, some protein, spicy melty goodness
• Panko breadcrumbs: light texture, small carbs, help bind and crisp
• cilantro: herb that freshens, tiny vitamins, gives a citrusy lift
• Lime juice: adds bright acid, balances fat, gives tangy lift
• Mayonnaise: creamy fat forward, adds richness, watch portion for calories
• avocado: creamy healthy fats, fiber and potassium, makes burger lush
• Egg: binder and protein, adds moisture, little more saturated fat
• Tomato: juicy, adds vitamin C, mild acidity and fresh sweetness

Ingredient Quantities

• 1 lb ground chicken (preferably dark meat for juicier patties)
• 1 large egg, lightly beaten
• 1/3 cup panko breadcrumbs
• 2 jalapeños, seeded and finely chopped
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 4 slices pepper jack cheese
• 4 burger buns
• 4 lettuce leaves
• 1 tomato, sliced
• 1 small red onion, thinly sliced
• 1/4 cup mayonnaise
• 1 to 2 tbsp vegetable oil for cooking
• optional avocado slices or pickled jalapeños for topping

How to Make this

1. Prep everything first: seed and finely chop the jalapeños (leave a few seeds if you want more heat), finely dice the yellow onion, mince the garlic, chop the cilantro, slice the tomato and red onion, halve the buns and wash the lettuce, beat the egg lightly and have the panko measured out.

2. In a large bowl combine 1 lb ground chicken, the beaten egg, 1/3 cup panko, chopped jalapeños, 1/4 cup diced yellow onion, 2 minced garlic cloves, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1 tbsp chopped cilantro and 1 tbsp lime juice. Mix gently with your hands or a fork until just combined, dont overwork the mixture or the patties will get tough.

3. Divide the mixture into 4 equal portions and form into patties slightly larger than the buns (they’ll shrink while cooking). Press a shallow dimple in the center of each patty so they cook flat and dont puff up.

4. If you have time, chill the patties 10 minutes in the fridge to help them hold together, otherwise cook right away.

5. Heat a large skillet or griddle over medium heat, add 1 to 2 tbsp vegetable oil and swirl to coat. Cook the patties 5 to 7 minutes per side depending on thickness, flipping once, dont press them down. Cook until the internal temperature reaches 165 F.

6. In the last minute of cooking, place a slice of pepper jack cheese on each patty and cover the pan briefly so the cheese melts.

7. While the patties finish, toast the cut sides of the buns in the skillet for 30 to 60 seconds until golden, and spread mayonnaise on the top and bottom (if you want, stir a little lime juice and chopped cilantro into the mayo for extra zip).

8. Assemble burgers: bottom bun, lettuce leaf, tomato slice, the cheesy jalapeño chicken patty, a few thin slices of red onion, optional avocado slices or pickled jalapeños, then the mayo-spread top bun.

9. Let the assembled burgers rest 1 minute so the juices settle, then serve hot. Enjoy, and dont forget to warn guests theyre a little spicy if you left seeds in the jalapeños.

Equipment Needed

1. Large mixing bowl (for the chicken mix)
2. Sharp chef’s knife and cutting board (for jalapeños, onion, cilantro, tomato)
3. Measuring cups and spoons (egg, panko, spices, lime)
4. Spatula or metal turner (for flipping patties)
5. Large skillet or griddle and a small amount of vegetable oil
6. Instant read thermometer (to check 165 F)
7. Plate or tray and paper towel (to chill or rest patties)
8. Small bowl and spoon (for mayo and any quick sauce)

FAQ

Jalapeño Pepper Jack Chicken Burger Recipe Substitutions and Variations

• Ground chicken: swap with ground turkey (it’s leaner so add 1 tbsp oil to keep juicy), or ground pork for richer flavor, or crumbled firm tofu plus an extra egg for a mostly vegetarian patty.
• Panko breadcrumbs: use plain breadcrumbs, crushed saltines, or blitz stale bread into crumbs; finer crumbs pack tighter so use a bit less if you do that.
• Jalapeños: use serranos for more heat, poblano for milder smoke, or canned diced green chiles for an easy no chopping option.
• Pepper jack cheese: sub Monterey Jack or Colby for meltiness with less spice, sharp cheddar for bolder flavor, or peppered Havarti to keep a peppery note while staying creamy.

Pro Tips

1) Keep the patties juicy: use the dark meat like the recipe says, and if you worry about drying add a tablespoon of mayo or a little grated onion to the mix for extra moisture. Dont overmix though, just combine until it holds and chill the patties a bit so they dont fall apart when you flip them.

2) Test seasoning safely: mix a teaspoon of the raw mix into a tiny patty, cook it through and taste. That way you can tweak salt, lime, or jalapeño heat before you shape everything, instead of finding out after cooking.

3) Control heat and melting: brown the outsides on medium heat so they cook through without drying, and use a probe thermometer to pull them at 165 F so you dont overcook. When you want melty cheese, cover the pan just a short moment to trap steam, dont leave it covered forever or the crust will sog.

4) Bump the toppings and assembly: stir a little lime and cilantro into the mayo for instant brightness, slice and reserve some fresh jalapeño or pickles for texture, and let the assembled burger rest a minute so juices settle. If you like richness add avocado slices right before serving so they stay green not brown.

Jalapeño Pepper Jack Chicken Burger Recipe

Recipe by James Level

0.0 from 0 votes

I created Jalapeño Chicken Burgers that pair pepper jack cheese and pickled jalapeños with seasoned ground chicken for a bold, unexpected take on the classic burger.

Pin

Servings

4

servings

Calories

726

kcal

Equipment: 1. Large mixing bowl (for the chicken mix)
2. Sharp chef’s knife and cutting board (for jalapeños, onion, cilantro, tomato)
3. Measuring cups and spoons (egg, panko, spices, lime)
4. Spatula or metal turner (for flipping patties)
5. Large skillet or griddle and a small amount of vegetable oil
6. Instant read thermometer (to check 165 F)
7. Plate or tray and paper towel (to chill or rest patties)
8. Small bowl and spoon (for mayo and any quick sauce)

Ingredients

• 1 lb ground chicken (preferably dark meat for juicier patties)

• 1 large egg, lightly beaten

• 1/3 cup panko breadcrumbs

• 2 jalapeños, seeded and finely chopped

• 1/4 cup finely diced yellow onion

• 2 cloves garlic, minced

• 1 tsp Worcestershire sauce

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/2 tsp ground cumin

• 1 tbsp chopped fresh cilantro

• 1 tbsp lime juice

• 4 slices pepper jack cheese

• 4 burger buns

• 4 lettuce leaves

• 1 tomato, sliced

• 1 small red onion, thinly sliced

• 1/4 cup mayonnaise

• 1 to 2 tbsp vegetable oil for cooking

• optional avocado slices or pickled jalapeños for topping

Directions

• Prep everything first: seed and finely chop the jalapeños (leave a few seeds if you want more heat), finely dice the yellow onion, mince the garlic, chop the cilantro, slice the tomato and red onion, halve the buns and wash the lettuce, beat the egg lightly and have the panko measured out.
• In a large bowl combine 1 lb ground chicken, the beaten egg, 1/3 cup panko, chopped jalapeños, 1/4 cup diced yellow onion, 2 minced garlic cloves, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1 tbsp chopped cilantro and 1 tbsp lime juice. Mix gently with your hands or a fork until just combined, dont overwork the mixture or the patties will get tough.
• Divide the mixture into 4 equal portions and form into patties slightly larger than the buns (they'll shrink while cooking). Press a shallow dimple in the center of each patty so they cook flat and dont puff up.
• If you have time, chill the patties 10 minutes in the fridge to help them hold together, otherwise cook right away.
• Heat a large skillet or griddle over medium heat, add 1 to 2 tbsp vegetable oil and swirl to coat. Cook the patties 5 to 7 minutes per side depending on thickness, flipping once, dont press them down. Cook until the internal temperature reaches 165 F.
• In the last minute of cooking, place a slice of pepper jack cheese on each patty and cover the pan briefly so the cheese melts.
• While the patties finish, toast the cut sides of the buns in the skillet for 30 to 60 seconds until golden, and spread mayonnaise on the top and bottom (if you want, stir a little lime juice and chopped cilantro into the mayo for extra zip).
• Assemble burgers: bottom bun, lettuce leaf, tomato slice, the cheesy jalapeño chicken patty, a few thin slices of red onion, optional avocado slices or pickled jalapeños, then the mayo-spread top bun.
• Let the assembled burgers rest 1 minute so the juices settle, then serve hot. Enjoy, and dont forget to warn guests theyre a little spicy if you left seeds in the jalapeños.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 316g
• Total number of serves: 4
• Calories: 726kcal
• Fat: 56.2g
• Saturated Fat: 12.3g
• Trans Fat: 0.5g
• Polyunsaturated: 40g
• Monounsaturated: 43.4g
• Cholesterol: 176mg
• Sodium: 1125mg
• Potassium: 550mg
• Carbohydrates: 39g
• Fiber: 2.5g
• Sugar: 4.5g
• Protein: 42.5g
• Vitamin A: 800IU
• Vitamin C: 20mg
• Calcium: 250mg
• Iron: 2mg