I’m going to tell you something.

As much as I hate to admit it, I have a few bad habits. Not refilling the ice cube tray is the first thing that comes to mind, mainly because I NEVER DO IT. We don’t have a fancy fridge that makes it’s own ice, so we have the old school trays that need dumped and refilled. Not only is this 1.] a huge pain when we are entertaining or consuming large amounts of alcoholic beverages, it is also b.] one of the activities I find extremely annoying, even ahead of emptying the dishwasher and folding clean laundry.

Apparently this came to a head for my husband this weekend as he fiercely threw an empty, now room temperature tray on the floor and asked, “why are these always sitting on the counter?! Is it really that hard to take five seconds and fill them with water and stick them back in the fridge?!”

Why yes. Yes it is.

I don’t know! I mean, why do I set a new roll of toilet paper on top of the old empty one instead of taking the extra two seconds to install it properly? I just do. I’m an idiot sometimes. I’m a product of the extremely lazy, work ethic-less, I-get-everything-I-want-by-clicking-a-mouse-in-fourty-seconds internet generation. It’s disgusting and it’s real. Welcome to 2012!

But I must point out that one of the only reasons he frustratingly questioned me was because he.was.starving. You know… the type of husband starvation that occurs when they haven’t eaten in 16 minutes? Only to be exacerbated by cutting the lawn for a few seconds and ingesting two diet Mountain Dews before deciding they simply couldn’t take it anymore and rush inside in a flurry?

About a half hour earlier I had the foresight to realize that my worst nightmare would probably come true (him + me in the kitchen = two steps from divorce… or homicide, whichever comes first) and decided to make these green chili burgers that I’d been dreaming of for a few days. In an effort to save time, I quickly made one burger… and only one… to tide him over and to save my sanity. I made it… and since it was something new and he can be quite picky, I tasted it.

Except I couldn’t stop tasting it. I had a bite. Then another bite. And before I knew it, more than half of the sandwich was gone and he was busting through the front door like a angry bull.

And that’s when he saw the empty ice cube trays and started – for lack of a better word – whining about them. It’s not like I constantly bring up his annoying habits (lies, I totally do) such as his lack of punctuality (biggest pet peeve evah), but whatever. One bite in and he was profusely apologizing, to the point where I don’t think it matters if I ever refill one of those stupid trays again. He inhaled a second burger, finished mowing the lawn, then came in and ate a third. This… is my life. I fear the day when we have to feed more than two people on a regular basis. So does our bank account.

But who wants to listen to me talk? All you really need to know from this? We love these. Like, totally love LOVE.

Green Chili Chicken Burgers

makes 4 burgers

1 pound ground chicken breast

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

2 garlic cloves, minced or pressed

2 (4 ounce) cans of diced green chilis

2.5 ounces of monterey jack cheese, cut into tiny cubes + more for topping

1/2 tablespoon honey

juice of half a lime

Preheat your grill or heat a large nonstick skillet over medium-high heat. In a bowl, combine chicken, oil, salt, pepper, onion powder, cumin, garlic, cheese cubes and 1/2 a can of green chilis. Mix until just combined, then divide into four sections and form into four patties. Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, add additional cheese on top to melt.

While the burgers are cooking, toast buns if desired and combine remaining green chilis in a bowl with honey, lime juice, and a sprinkle of salt and pepper (green chili sauce here adapted from bobby flay). When ready to serve, spoon green chilis on top of cheeseburgers and eat!

Note: if you use ground chicken (as opposed to ground chicken breast) you can omit the olive oil or use a bit less.

P.S. last night I ate these again, but piled with like, boatloads of guacamole on top. UGH.

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140 Responses to “Green Chili Chicken Burgers.”

  1. #
    101
    Christy — April 28, 2012 @ 7:45 pm

    I made these last night for my boyfriend and they were delicious!! Thanks so much for another amazing recipe. He loved them

    Reply

  2. #
    102
    Jen Merschel — April 30, 2012 @ 9:50 pm

    My husband and I ate these for dinner tonight and they are awesome! I didn’t put the cheese inside the burger, but everything else was the same. I can’t wait for leftover tomorrows. I was hesitant about the honey/lime juice/chiles sauce, but it was great too. Thanks for a great recipe.

    Reply

  3. #
    103
    Bridget — May 2, 2012 @ 1:17 pm

    These burgers did not disappoint on flavor — so yummy! But whenever I make burgers using ground turkey or chicken, they always fall apart on the grill. Last night, I used a broiler pan and the oven, and still no luck. Any tips you might share on how to get patties that aren’t falling apart and mushy?

    Reply

    • Jessica — May 2nd, 2012 @ 3:01 pm

      I honestly have never had this issue when it comes to ground chicken or turkey… if you are using 99% lean are you adding a bit of oil?

      Reply

    • Sue — May 14th, 2012 @ 12:49 pm

      Bridget, when I made the patties I could tell mine would fall apart on the grill, so I froze them for about an hour and put them on the grill slightly frozen. The next time I made them they were completely frozen so I defrosted them most of the way then put them on the grill. No problems with them falling apart either time.

      Reply

  4. #
    104
    amy @ fearless homemaker — May 14, 2012 @ 10:14 pm

    made these tonight + they turned out delicious! the only comment i’d have is that they took a good bit longer than 2-3 minutes per side on a skillet. that might be correct for a grill, but for a stovetop skillet, they took about 6-7 minutes per side before they were no longer pink in the middle. just a quick comment. =) thanks for sharing the recipe!

    Reply

  5. #
    105
    Maggie @ A Bitchin' Kitchen — May 23, 2012 @ 2:22 am

    These were so good! I actually made them with ground beef instead. Delicious!

    Reply

  6. #
    106
    Danielle — May 24, 2012 @ 4:35 pm

    Just had to tell you how much we LOVE LOVE LOVE these!! Tried with pepperjack cheese too..over the top! Thank you!

    Reply

  7. #
    107
    Jane — May 28, 2012 @ 10:12 pm

    Made these for the first time tonight…fabulous! Even my beef only husband loved them! I subbed Pepper Jack cheese inside and out, since we like spicy burgers and they were great! Thanks Jessica!

    Reply

  8. #
    108
    Samantha — June 12, 2012 @ 6:40 pm

    Just made these for dinner and used extra old white cheddar. They were AMAZING! Juicy, held together well, and SO flavourful! Husband loved them too! Thanks for the recipe!

    Reply

  9. #
    109
    meredith — August 21, 2012 @ 1:38 pm

    Amazing!! Made these for dinner and they were inhaled. Cannot wait to make them again! As always, thank you…another top notch recipe!

    Reply

  10. #
    110
    Nikki Lynn — July 3, 2013 @ 7:35 pm

    How do you get your cheese to look so good! My cheese never melts like yours and im super jelly.

    Reply

  11. #
    111
    Natalie — September 30, 2013 @ 7:15 pm

    Have to say I make these quite often, they are my husband’s absolute favorite. Green chilis are everything! Thanks for such a yummy recipe.

    Reply

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