Jalapeño Pepper Jack Chicken Burger Recipe

I reimagined a weeknight favorite as Jalapeño Chicken Burgers with a hidden pepper jack center that kept everyone asking for the recipe.

I love flipping burgers but this Jalapeño Pepper Jack Chicken Burger made me rethink poultry as boring. Using ground chicken and diced jalapeños gives a sharp kick and an oddly satisfying juiciness, it hits way harder than you’d expect.

The first bite had me grinning and swearing I wasn’t sharing, its bold enough to steal menus as Unique Restaurant Food Ideas and it kinda reminds me of Pepper Jack Stuffed Burgers without being fussy. I mess them up sometimes cause I can’t wait, but thats part of the fun, you’ll want to know what I do next.

Ingredients

• Ground chicken: Lean protein, low in fat compared to beef, helps build muscle, mild flavor
• Pepper jack cheese: Adds creamy, spicy heat, delivers calcium and extra fat, not super healthy
• Jalapeños: Fresh heat, vitamin C, tiny amount fiber, brightens burgers with zing
• Panko breadcrumbs: Light crisp texture, adds carbs for binding, not much nutrition though
• Egg: Binder and moisture, good protein, adds richness and helps hold patties
• Green onions: Fresh mild onion flavor, adds vitamins and color, low calories
• Garlic: Pungent flavor, has antioxidants, small amount boosts savory depth
• Mayonnaise or chipotle mayo: Creamy, adds fat and moisture, chipotle gives smoky spicy kick

Ingredient Quantities

• 1 lb ground chicken (about 450 g)
• 3/4 cup shredded pepper jack cheese
• 2 jalapeños, seeds removed and finely chopped
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 4 burger buns
• 4 slices pepper jack cheese, for topping
• 4 lettuce leaves
• 1 large tomato, sliced
• 4 tbsp mayonnaise or chipotle mayo

How to Make this

1. Finely chop the jalapeños after removing the seeds, slice the green onions, mince the garlic, and shred the pepper jack if not already shredded.

2. In a large bowl mix 1 lb ground chicken, 3/4 cup shredded pepper jack, 2 finely chopped jalapeños, 1/2 cup panko, 1 lightly beaten egg, sliced green onions, minced garlic, 1 tsp Worcestershire, 1 tsp Dijon, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork, dont overwork it or the patties will get dense.

3. Divide the mixture into 4 equal portions and form into patties slightly larger than your buns. Press a shallow indentation in the center of each patty so they dont domes while cooking. If you have time chill the patties 10 to 15 minutes to help them hold together.

4. Heat a large skillet or grill to medium high and add 2 tbsp vegetable oil, swirl to coat. When the oil is hot but not smoking, add the patties leaving space between them.

5. Cook the patties about 5 to 6 minutes per side, flipping once, until well browned and an instant read thermometer reads 165 F (74 C) in the center. If using sliced pepper jack for topping, lay a slice on each patty in the last minute and cover the skillet or tent with foil to melt.

6. While the patties finish, split and toast the 4 burger buns in the same skillet for 30 seconds to a minute, pressing them face down so they get a little color and soak up flavor.

7. Spread 1 tbsp mayonnaise or chipotle mayo on each bun half (use all 4 tbsp total), then layer with a lettuce leaf and tomato slices on the bottom bun.

8. Place the hot pepper jack chicken patties on the prepared buns, add any extra jalapeño slices or green onion if you want more heat, top with the bun tops.

9. Let the burgers rest 2 minutes so the juices settle, then serve. Tip: if you want extra crispness toss a tiny bit more oil in the pan and sear the edges for 20 seconds each, and always check temp, chicken must reach 165 F for safety.

Equipment Needed

1. Cutting board (for jalapeños, tomato and green onions)
2. Chef’s knife
3. Box grater or cheese grater if your pepper jack isnt shredded
4. Large mixing bowl
5. Measuring cups and spoons
6. Fork or clean hands for gently mixing
7. Large skillet or grill pan plus tongs or a spatula for flipping
8. Instant read thermometer

FAQ

Jalapeño Pepper Jack Chicken Burger Recipe Substitutions and Variations

• Ground chicken: swap with ground turkey, lean ground pork, or a half and half mix of chicken and pork for a juicier patty
• Pepper jack cheese: use Monterey Jack plus a few chopped jalapeños, sharp cheddar for more bite, or Colby Jack if you want milder heat
• Panko breadcrumbs: regular breadcrumbs, crushed crackers, or almond meal for a low carb option
• Mayonnaise or chipotle mayo: Greek yogurt for tang, mashed avocado for creaminess, or plain mayo mixed with a little hot sauce

Pro Tips

– Don’t overwork the mix. Use your hands just enough to combine, form patties with a light touch and chill them 10 to 15 minutes so they hold their shape. Wetting your hands slightly helps shape without compacting.

– Control the heat of the jalapeños. Keep most seeds out to tame the bite but save a few or mince some of the seeds into a small bowl to add later if you want more kick. If it ends up too hot, soak extra slices in a splash of vinegar or lime juice for a minute to mellow them.

– Get a good sear and melt the cheese right. Cook over medium high so you get color without drying the patty, and add the cheese in the last minute with a lid or foil to trap heat and melt it evenly. Toast the buns in the same pan to pick up extra flavor.

– Always check the temp. Ground chicken must reach 165 F in the center for safety, then let the burgers rest a couple minutes so they stay juicy. If you want extra crisp edges, quickly sear the sides for 15 to 20 seconds after flipping.

Jalapeño Pepper Jack Chicken Burger Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I reimagined a weeknight favorite as Jalapeño Chicken Burgers with a hidden pepper jack center that kept everyone asking for the recipe.

Pin

Servings

4

servings

Calories

870

kcal

Equipment: 1. Cutting board (for jalapeños, tomato and green onions)
2. Chef’s knife
3. Box grater or cheese grater if your pepper jack isnt shredded
4. Large mixing bowl
5. Measuring cups and spoons
6. Fork or clean hands for gently mixing
7. Large skillet or grill pan plus tongs or a spatula for flipping
8. Instant read thermometer

Ingredients

• 1 lb ground chicken (about 450 g)

• 3/4 cup shredded pepper jack cheese

• 2 jalapeños, seeds removed and finely chopped

• 1/2 cup panko breadcrumbs

• 1 large egg, lightly beaten

• 3 green onions, thinly sliced

• 2 cloves garlic, minced

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 2 tbsp vegetable oil

• 4 burger buns

• 4 slices pepper jack cheese, for topping

• 4 lettuce leaves

• 1 large tomato, sliced

• 4 tbsp mayonnaise or chipotle mayo

Directions

• Finely chop the jalapeños after removing the seeds, slice the green onions, mince the garlic, and shred the pepper jack if not already shredded.
• In a large bowl mix 1 lb ground chicken, 3/4 cup shredded pepper jack, 2 finely chopped jalapeños, 1/2 cup panko, 1 lightly beaten egg, sliced green onions, minced garlic, 1 tsp Worcestershire, 1 tsp Dijon, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork, dont overwork it or the patties will get dense.
• Divide the mixture into 4 equal portions and form into patties slightly larger than your buns. Press a shallow indentation in the center of each patty so they dont domes while cooking. If you have time chill the patties 10 to 15 minutes to help them hold together.
• Heat a large skillet or grill to medium high and add 2 tbsp vegetable oil, swirl to coat. When the oil is hot but not smoking, add the patties leaving space between them.
• Cook the patties about 5 to 6 minutes per side, flipping once, until well browned and an instant read thermometer reads 165 F (74 C) in the center. If using sliced pepper jack for topping, lay a slice on each patty in the last minute and cover the skillet or tent with foil to melt.
• While the patties finish, split and toast the 4 burger buns in the same skillet for 30 seconds to a minute, pressing them face down so they get a little color and soak up flavor.
• Spread 1 tbsp mayonnaise or chipotle mayo on each bun half (use all 4 tbsp total), then layer with a lettuce leaf and tomato slices on the bottom bun.
• Place the hot pepper jack chicken patties on the prepared buns, add any extra jalapeño slices or green onion if you want more heat, top with the bun tops.
• Let the burgers rest 2 minutes so the juices settle, then serve. Tip: if you want extra crispness toss a tiny bit more oil in the pan and sear the edges for 20 seconds each, and always check temp, chicken must reach 165 F for safety.

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: 350g
• Total number of serves: 4
• Calories: 870kcal
• Fat: 50.8g
• Saturated Fat: 16.3g
• Trans Fat: 0.2g
• Polyunsaturated: 5g
• Monounsaturated: 20g
• Cholesterol: 170mg
• Sodium: 1200mg
• Potassium: 480mg
• Carbohydrates: 51.5g
• Fiber: 3.3g
• Sugar: 4.5g
• Protein: 44g
• Vitamin A: 450IU
• Vitamin C: 7.5mg
• Calcium: 273mg
• Iron: 1.5mg