Spicy Chicken Burger

How to Make Spicy Chicken Burger

1. 1

   Step 1: Make the chicken patty mixture

   In a large bowl gently combine ground chicken, panko, egg and the kosher salt/smoked paprika/black pepper blend. Mix just until combined—overworking will make the patties dense—then portion into four equal balls and flatten into 3/4-inch-thick patties.

   For this step

   • 1 1/4 lbGround chicken
   • 1/2 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 2 tsp totalKosher salt, smoked paprika & black pepper
   
2. 2

   Step 2: Chill and preheat the grill

   Place formed patties on a plate, cover, and chill in the refrigerator 10 minutes to help them firm up. Meanwhile, preheat the grill to medium-high (about 400°F / 200°C) and oil the grates lightly to prevent sticking.
3. 3

   Step 3: Prepare the spicy mango salsa

   Toss the diced mango, minced jalapeño, finely diced red onion and the juice of one lime in a bowl. Season lightly with salt and let the salsa sit while you grill so the flavors meld; taste and adjust heat or acidity as needed.

   For this step

   • 1 mediumRipe mango, diced
   • 1 mediumJalapeño, seeded and minced
   • 1/4 cupRed onion, finely diced
   • 1 limeLime (juice of)
   
4. 4

   Step 4: Whip up the avocado crema

   Scoop the avocado into a small bowl and mash with a fork until smooth; stir in a squeeze of lime and a pinch of salt to loosen to a spoonable consistency. For a silkier crema, whisk with a tablespoon of water or a splash of olive oil until creamy.

   For this step

   • 1 mediumAvocado, ripe
   
5. 5

   Step 5: Grill, toast buns and assemble

   Grill the patties 4–5 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Toast the brioche buns cut-side down 30–60 seconds on the grill, then assemble each burger with a patty, a generous spoonful of mango salsa and a dollop of avocado crema. Serve immediately.

   For this step

   • 4 bunsBrioche burger buns
   

1. In a large bowl gently combine ground chicken, panko, egg and the kosher salt/smoked paprika/black pepper blend. Mix just until combined—overworking will make the patties dense—then portion into four equal balls and flatten into 3/4-inch-thick patties.
2. Place formed patties on a plate, cover, and chill in the refrigerator 10 minutes to help them firm up. Meanwhile, preheat the grill to medium-high (about 400°F / 200°C) and oil the grates lightly to prevent sticking.
3. Toss the diced mango, minced jalapeño, finely diced red onion and the juice of one lime in a bowl. Season lightly with salt and let the salsa sit while you grill so the flavors meld; taste and adjust heat or acidity as needed.
4. Scoop the avocado into a small bowl and mash with a fork until smooth; stir in a squeeze of lime and a pinch of salt to loosen to a spoonable consistency. For a silkier crema, whisk with a tablespoon of water or a splash of olive oil until creamy.
5. Grill the patties 4–5 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Toast the brioche buns cut-side down 30–60 seconds on the grill, then assemble each burger with a patty, a generous spoonful of mango salsa and a dollop of avocado crema. Serve immediately.