Chicken makes great grilled burgers, too

May 21, 2013

By Karista Bennett

It’s grilling time!

There is nothing quite like a big, juicy beef burger. Loaded with all sorts of fresh, delicious toppings and capped with a soft and tasty bun. Served up with a side of Grandma’s macaroni salad and, of course, a big jar of chilled pickles.

Nothing makes my family happier than a weekend barbecue. Especially when I serve Chile Lime Ground Chicken Burgers. A flavorsome alternative to those big, juicy ground beef burgers and every bit as delicious.

By Karista Bennett Chile-lime chicken burgers are easy to prepare on the home barbecue grill.

By Karista Bennett
Chile-lime chicken burgers are easy to prepare on the home barbecue grill.

Spiced with chili powder and cumin and flavored with chopped fresh green onion with a squeeze of lime juice. Add in my secret ingredient, mayonnaise, to keep the ground chicken burger moist and delicious.

Top with Tio’s Fresh Guacamole, pepper jack cheese and fresh tomato slices for a fiesta of a good time.


Chile-Lime Chicken Burgers

Makes 4 large burgers or 6 small to medium burgers.



1 ½ lbs ground chicken

1 ½ teaspoons chili powder

1 teaspoon ground cumin

1 ¼ teaspoon salt

½ teaspoon black pepper

1/3 cup finely diced green onion

2 cloves garlic, minced

1 ½ tablespoons fresh lime juice

1/3 cup breadcrumbs or panko (for gluten free, use crushed gluten-free corn chips or gluten-free bread crumbs)

2-3 tablespoons mayonnaise


Serve with

Your favorite burger buns or large romaine leaves or butter lettuce leaves

Tio’s fresh guacamole

Pepper jack cheese (optional)

Fresh tomato slices (optional)

Romaine leaves (optional)



Mix together all the ingredients and then refrigerate for about 15-30 minutes.

Make 4-6 patties and either grill or pan fry until cooked through. (The USDA recommends that ground chicken should be cooked to 160F internal temperature.)

These chicken burgers are much softer than ground beef burgers, so if you grill them, be sure to brush them with a little oil prior to grilling.

Serve with your choice of buns, fresh guacamole, pepper jack cheese, roasted or pickled jalapeno, crisp romaine and summer tomatoes.


Tio’s fresh guacamole

3-4 ripe avocados, mashed or diced

½ cup chopped white onion

¼ cup chopped cilantro

1 tomato, seeded and diced

1 teaspoon lime juice

1 serrano pepper, seeded and diced

Salt and pepper to taste

Mix the ingredients together and keep it as smooth or course as you like.  Season with salt and pepper to taste.


Karista Bennett is a local chef/owner at Karista’s Kitchen and culinary instructor at PCC Natural Markets. See more recipes at

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