A healthy alternative to the burger that just happens to be delicious on its own. Try it for a quick weeknight meal or toss it on the grill for a backyard BBQ or summer BBQ.
- 2 teaspoons granulated garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Mayonnaise
- 1 tbsp Chopped Hot Pickled Jalapeño
- ¼ A small finely chopped or grated onion (2-3 tablespoons)
- ¼ cups Finely chopped cilantro or parsley
- 1 pound Ground chicken
- 4 tablespoons Extra virgin olive oil, divided, plus more for greasing
- Hamburger buns, for serving
- Suggested toppings: lettuce, tomato, red onion, avocado, chipotle or regular mayonnaise, hot sauce
Add the granulated garlic, cumin, paprika, salt, mayonnaise, jalapeño, onion and cilantro to a large bowl. Toss with a fork to combine. Add the chicken and mix well until well combined.
Coat a large plate with nonstick spray or oil. Using oiled hands (or an oiled ice cream scoop), form the mixture into 5-6 balls, place on a plate and refrigerate, uncovered, for at least 10 minutes and up to 2 hours (this step will help keep them firm). If refrigerating for more than 2 hours, cover with plastic wrap and refrigerate for up to 2 days.
Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Working in 2 batches, transfer the chicken to the skillet and use a spatula to press them into patties. Cook, until dark brown underneath, about 3 minutes. Be sure to use one spatula to press down raw patties and a different spatula to flip cooked patties. Flip and cook on second side until burgers are cooked through (internal temperature 160F), about 2 minutes longer. Let them rest for about 5 minutes before popping them into a bun, adding toppings galore and biting into the juicy goodness.