Introducing a hatch chile to a chicken burger can make all the difference. That flavor combined with a delicious cilantro mayo you can whip up with ease is guaranteed to boost your burger while keeping it entirely healthy.
Recipe and photo courtesy Min Kwon MS, RDN, @ MJ and Hungryman
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 3 servings
- For the Hatch Chile Relish:
- 4 hatch chiles, roasted, peeled, seeded, and chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 tsp honey
- salt and pepper to taste
- For the Cilantro Mayo:
- 2 Tbsp mayonnaise
- 1 garlic clove, minced
- 1 Tbsp chopped cilantro
- 1 Tbsp lemon juice
- Salt and pepper to taste
- For the burgers:
- 1 lb ground chicken
- ½ tsp salt and pepper
- ½ tsp cumin
- 1 Tbsp olive oil
- 3 slices pepper jack cheese
- 3 hamburger buns, split and lightly toasted
How to make it
Make the relish and cilantro mayo: Combine all relish ingredients in a bowl and season w/salt and pepper, to taste. Repeat with mayo ingredients in a separate bowl.
Make the burgers: Preheat grill or heat a large non-stick grill pan over med-high heat. Add oil and wait until it begins to sizzle. Season ground chicken with salt, pepper, and cumin. Divide into three equal portions. Cook burgers until golden brown on both sides and internal temp reaches 165° F, about 8-10 minutes per side. Top with cheese and place under broiler until cheese is melted.
To serve, place hatch chile relish on cheese-covered patty. Spread a generous amount of cilantro-mayo on lightly toasted top bun. Pop the top on and enjoy.