Mexican Chicken Burger Recipe

Make chicken mixture

Trim any excess fat from the chicken breasts, then cut into chunks. Place chicken chunks in a food processor and pulse until coarsely ground (do not over-process into a paste). Transfer to a bowl.

Add olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, lime juice, chopped cilantro and the egg white (if using) to the ground chicken. Mix gently with a fork until just combined. Chill 10–15 minutes to firm up if mixture feels sticky.

Divide the mixture into 2 equal portions and form into patties slightly wider than your buns (about 3/4-inch thick).

Heat a grill or heavy skillet over medium-high heat. Brush patties and grill grates or skillet with vegetable oil. Grill the patties 5–6 minutes per side, or until an instant-read thermometer registers 165°F (74°C) in the thickest part. Transfer to a plate and let rest 3–5 minutes.

If using leftover cooked chicken, dice or shred into small bite-sized pieces. In a small bowl whisk together orange juice, lime juice, achiote paste (or ground annatto), minced garlic, dried oregano, salt, and black pepper until achiote dissolves.

Toss the diced/shredded chicken with the orange-lime-achiote mixture until evenly coated. Let sit 10–15 minutes to absorb flavors. If desired, warm briefly in a skillet over low heat for 2–3 minutes before assembly.

Preheat broiler (or a hot grill). Toss the cherry or roma tomatoes for roasting with 1 tsp olive oil and a pinch of salt and black pepper. Place on a sheet pan and broil or roast until skins blister and tomatoes soften, about 6–8 minutes. Let cool slightly, then chop coarse and set aside.

In a mixing bowl combine the diced roma tomatoes, red onion, chopped cilantro, seeded and chopped jalapeño, lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Add the chopped roasted tomatoes and gently fold to combine. Taste and adjust seasoning. Refrigerate briefly if not using right away.

In a small bowl toss shredded cheddar and monterey jack with cornstarch to coat (this helps prevent clumping).

In a small saucepan over low heat melt the butter, add chopped jalapeño (if using) and smoked paprika and cook 30 seconds to release aroma. Stir in the milk and heat until small bubbles form around the edge (do not boil).

Gradually add the shredded cheeses in handfuls, stirring constantly until melted and smooth. If mixture is too thick, add up to 1–2 tablespoons extra milk to reach desired dipping consistency. Season with 1/4 tsp salt. Keep warm on lowest heat or transfer to a small insulated serving bowl.

Toast the buns lightly on the grill or in a skillet until golden.

Place a lettuce leaf on the bottom bun, top with a grilled chicken patty, then spoon 2–3 tablespoons of the Yucatán-style diced chicken on top of the patty.

Add 2–3 tablespoons of pico de gallo/roasted tomato salsa over the diced chicken, then a few slices of pickled jalapeños and sliced red onion. Finish with the top bun.

Serve each burger with a small ramekin of warm nacho cheese dip and lime wedges on the side.