Jalapeno Popper Chicken Burgers
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
Tip: These burgers can also be made on the stovetop in an oiled grill pan or skillet.
|Saturated Fat||12.9 g|
|Per serving||% Daily Value|