Heat a small skillet over medium heat. Cook jalapeno halves until charred, about 4 minutes per side. Remove to cutting board and dice. Melt butter in pan and stir in panko. Toast until golden, about 2 minutes. Set aside.
Stir cream cheese with half the jalapenos and ½ cup of the cheddar cheese. Set aside.
Mix ground chicken with remaining jalapenos, remaining ½ cup cheddar, panko, egg, onion powder, sage and salt until combined. Shape into 4 ½-inch thick patties. Place on bbq over medium heat and cook, lid closed, for 5 min. Flip burgers and top with cream cheese mixture, cook until no pink remains in burger and cheese is melted over top, lid closed, about 5 min.
Serve burgers dressed as desired.
- Serves: 4
- Prep Time:
- Cook Time:
- 2 jalapeno peppers, halved, seeds and stem removed
- 125 g cream cheese, softened
- 1 cup (250 mL) shredded cheddar cheese, divided
- 1 tbsp (15 mL) butter
- 1/2 cup (125 mL) panko
- 450 g ground chicken
- 1 egg, lightly beaten
- 3/4 tsp (4 mL) onion powder
- 3/4 tsp (4 mL) ground sage
- 1/4 tsp (1.25 mL) salt
Tip: These burgers can also be made on the stovetop in an oiled grill pan or skillet.