Chicken burgers are a great alternative to ground beef. Known to be a healthier option, they can be made using whatever flavors you like. Today I’m using a Chili Lime Spice Blend. Ground chicken acts as a blank canvas, these big bold flavors in this spice blend are perfect. These are my Chili-Lime Spiced Chicken Burgers.

For my Pico de Gallo, Jumbo-Style recipe, click on the link at the bottom of this post. It’s the perfect side for these delicious burgers.

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet, large mixing bowl, chef’s knife

Ingredients:
1 pound of ground chicken
2 tablespoons of Chili Lime Spice Rub
2 tablespoon of dried oregano
1 tablespoon of Italian flat-leaf parsley, finely chopped
2 tablespoon of garlic, freshly grated
1 tablespoon Kosher salt
1 teaspoon of fresh ground black pepper

Canola oil
8 slices of Pepper Jack cheese
2 avocados, pit removed and sliced
2 limes juiced
1 cup of mixed greens
1/2 a red onion, thinly sliced
2 heirloom tomatoes, 1/4-inch thick slices
4 bakery-style hamburger buns, buttered and toasted

Directions:
Preheat oven to 250-degrees F.
In a large mixing bowl add the ground chicken, chili lime spice blend, freshly grated garlic, dried oregano, finely chopped flat-leaf parsley, Kosher salt, and fresh ground black pepper.

Using a fork, combine the spices so they’re evenly distributed through the meat. Gently pat the meat down into the bowl. Score the meat across and up and down with your hands making four equal sections. This will help to ensure the patties are the same size. Take one of the sections in your hands and form a patty. Transfer the patty to a baking sheet pan. Repeat the process forming the remaining patties.

While the cast-iron skillet is heating up over medium heat, lightly brush both sides of the seasoned chicken patties, with Canola oil. Allow the skillet to get really hot.

Set the four patties in the skillet and do not touch them Cook for 7 minutes per side. Take a small knife making a small cut in the center of the patties, if the juices run clear and you see no pink in the center, they’re fully cooked.

Note: Cook time may vary depending on the thickness of the patties.

Transfer the four cooked chicken burgers to a rimmed baking sheet pan. Place a slice of cheese on each patty placing them into the preheated oven to melt the cheese.

While that’s happening, wipe the skillet out. The burner still set on medium, add two tablespoons of butter swirling the butter around to coat the skillet. Place 2 buns into the skillet to toast, 1 to 2 minutes. Repeat the process of toasting the remaining buns.

On a large plate have your toppings ready.  Squeeze fresh lime juice over the avocado slices. This will prevent them from turning brown too quickly. Sprinkle with Kosher salt and fresh ground black pepper to taste.

I found some beautiful heirloom tomatoes, so I thought I’d make a Jumbo-Style Pico de Gallo to have alongside these delicious burgers.

There you have it, my Chili-Lime Spiced Chicken Burgers.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2013/10/24/pico-de-gallo-jumbo-style/