Chicken Burger Recipe

Prepare and mix

In a large bowl place 1.02 lb ground chicken. Add the finely minced jalapeño, minced shallot, minced garlic, smoked paprika, ground cumin, kosher salt and black pepper. Using clean hands or a spoon, gently mix until just combined — avoid overworking to keep patties tender. Cover and refrigerate for 10–15 minutes to let flavors marry and to make shaping easier.

Shape patties

Divide the seasoned meat into three equal 6 oz portions. Lightly wet your hands and form each portion into a patty about 3/4"–1" thick, slightly wider than the buns with a shallow dimple pressed in the center to reduce bulging while cooking. Place shaped patties on a tray and refrigerate for another 10 minutes if time allows.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add patties (work in batches if needed). Cook for 4–5 minutes on the first side without moving to develop a crust. Flip and cook 3–4 minutes more, or until internal temperature reaches 165°F (74°C). In the last minute of cooking, place a slice of pepper jack cheese on each patty, cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to rest for 3 minutes.

Grill pineapple

While patties cook, heat a second skillet or grill pan over medium-high heat. Brush pineapple rings lightly with a bit of oil or pat dry if canned. Grill pineapple 1.5–2 minutes per side until caramelized and grill marks appear. Remove and keep warm.

Toast buns

Butter the cut faces of the buns (about 1 tablespoon total). In a clean skillet over medium heat, toast buns face-down 1–2 minutes until golden and slightly crisp. Remove from heat.

Prepare greens and tomato

Rinse and dry the spring greens and set aside. Slice the tomato into three even slices. Keep these ready to assemble.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon lime juice, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt. Whisk until smooth and taste; adjust sweetness or heat by adding more honey or sriracha if desired. Chill briefly if time permits.

To assemble each burger: spread about 1–2 tablespoons of the house sweet spicy sauce on the bottom bun. Add a small handful (~1 cup) of spring greens, then place a slice of tomato. Set the cheese-topped chicken patty on the tomato, then top with a grilled pineapple ring. Add optional jalapeño slices if extra heat is desired. Spread a little sauce on the top bun and close the burger. Serve immediately with lime wedges on the side.

Notes: Ensure all cooked chicken reaches 165°F (74°C). Leftover sauce can be refrigerated in a sealed container for up to 5 days.