Pepper Jack Chicken Burgers

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Pepper Jack Chicken Burgers

These juicy chicken burgers are infused with bold flavors—spicy jalapeños, melty pepper jack cheese, and a creamy roasted garlic mayo—all tucked into a toasted bun and topped with fresh guacamole. Perfect for grilling season or a weekday dinner with a twist!

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 6–8 burgers
Calories per Serving: Approx. 533 kcal

Ingredients

For the Chicken Burgers:

  • 2 lbs ground chicken
  • 4 garlic cloves, minced
  • ½ small onion, finely diced
  • 1–2 jalapeño peppers, seeded and finely diced (adjust to taste)
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup shredded pepper jack cheese
  • ½ cup fresh cilantro, chopped
  • Vegetable or olive oil, for grilling
  • 8 slices of cheese (optional – white cheddar or American)
  • 8 hamburger buns, toasted

Roasted Garlic Mayo:

  • 1 head of garlic
  • 1/3 cup mayonnaise
  • Salt and pepper, to taste

Simple Guacamole:

  • 2 ripe avocados
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper, to taste

Instructions

Step 1: Make the Roasted Garlic Mayo

  1. Roast the Garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap tightly in foil, and roast for 40 minutes until tender. Let it cool slightly, then squeeze the softened garlic into a bowl.
  2. Prepare the Mayo: Mash the roasted garlic, then mix with mayonnaise. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Step 2: Make the Guacamole

  1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
  2. Mash with a fork until mostly smooth (or chunky if preferred).
  3. Stir in lime juice, chopped cilantro, salt, and pepper. Set aside or refrigerate until serving.

Step 3: Prepare and Grill the Chicken Patties

  1. In a large bowl, gently mix together ground chicken, minced garlic, diced onion, jalapeños, paprika, salt, pepper, shredded pepper jack, and cilantro.
  2. Divide the mixture into 6–8 even portions and form into burger patties.
  3. Preheat your grill to medium-high heat. Lightly oil the grates using a paper towel dipped in vegetable oil.
  4. Grill the patties for about 8 minutes per side, or until they reach an internal temperature of 165°F (75°C).
  5. During the last minute of grilling, top each patty with a slice of cheese (if using) and close the grill lid to melt.

Tip: No grill? You can pan-fry the patties using 1–2 tablespoons of olive oil in a skillet over medium heat. Cook for about 7–8 minutes on one side, flip, and cook another 4–5 minutes. Add cheese during the last few minutes and cover the skillet with a lid to melt the cheese.

Assembly

  1. Toast the hamburger buns until golden brown.
  2. Spread a generous layer of roasted garlic mayo on the bottom half of each bun.
  3. Add the chicken patty, a spoonful of guacamole, and any additional toppings you enjoy—such as lettuce, tomato, red onion, or sliced pickles.
  4. Top with the other bun half and serve immediately.

Storage Tips

  • Roasted garlic mayo: Store in an airtight container in the refrigerator for up to 5 days.
  • Cooked chicken patties: Store leftovers in the refrigerator for up to 3 days, or freeze for longer storage. Reheat on the stovetop or in the oven.

Recipe Notes

  • You can substitute ground turkey if preferred.
  • Adjust the spice level by using just one jalapeño or removing all the seeds.
  • This recipe is versatile—add your own favorite toppings or sandwich spreads for extra flavor!

 

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