Chili Chicken Burger
Debbie Matenopoulos teams up with Rick Fox to make the ultimate chicken burger.


  • 1 1⁄2 pounds round chicken (blend of white and dark meat)
  • 1 4-ounce can chopped green chilis
  • 3 tablespoons chopped fresh cilantro
  • 2 minced garlic cloves
  • 1⁄2 cup panko
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 3⁄4 teaspoon pepper


  • Sargento 4-Cheese Southwest Blend Slices (1 slice per burger)
  • Buns
  • Sliced tomato
  • Fresh lettuce
  • Chipotle Mayo (recipe follows)
  • Cooked chicken burgers


  • 1 cup mayonnaise
  • 2 tablespoons finely chopped chives
  • 2 tablespoons chipotle chilis in adobo
  • 2 teaspoons fresh lime juice
  • Salt and pepper to taste
  • Mix all ingredients together, chill until ready to use.

Chili Chicken Burger - Home & Family


Chicken Burgers

  1. Mix together all ingredients for chicken patties (either by hand, or pulsed in a food processor). Shape into 4 patties of equal size and refrigerate until firm, about 30 minutes.
  2. Heat grill to 350 ̊-400 ̊ (medium-high). Cook burgers 4-5 minutes on one side, then flip and continue cooking until desired doneness is reached (165 ̊ measured on a thermometer to be safe).
  3. Add cheese slice to burger patty, and allow it to melt (depending on how hot your grill is, you might need to lower the lid to make this happen quickly).
  4. Remove burgers from grill to rest.
  5. Assemble the burger in this order: bottom bun, chipotle mayo (recipe follows), lettuce, patty+cheese, tomato, chipotle mayo, top bun.

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