This post may contain affiliate links. Please read our disclosure policy.

If you need me after 7:30 p.m. any night next week, I’ll be on my back porch, with avocado smears on my face, salsa drips on my pants, and a double-fisted grip on these Green Chile Grilled Chicken Burgers.

Green Chile Grilled Chicken Burgers with cheese, avocado, and salsa on white plate

Ultra juicy and best served smothered with all manners of Tex-Mex fixin’s, these grilled chicken burgers have become a weeknight (and weekend) default meal at our house. They take less than 10 minutes to prep, boast serious southwest flavor, and are even healthy too!

Plus, since we usually throw the chicken burgers on the grill (you can also cook them stovetop if you prefer), I’m left with little to clean up, beyond our dinner plates…and my skinny margarita glass. The same is true for when we make my Grilled Chicken Sandwich.

Green Chile Grilled Chicken Burger  topped with avocado

About These Mexican Chicken Burgers

If you read the phrase “chicken burger” and immediately translated it to “hockey puck,” as fellow victim to many a flavorless, dry ground chicken burger patty, I understand. Before you condemn all chicken burgers forever and ever amen, however, I beg you to give one last chicken burger recipe a try—this one.

Even our red-blooded, red-meat-loving neighbor deemed them, “shockingly good.”

High praise from a sworn beef lover and Blue Cheese Burger super fan.

To make a satisfying, juicy chicken burger that’s worthy of its bun, you need two things: 1) moisture and 2) serious flavor. Plain ground chicken is pretty, well, plain.

To amp up both the juicy-factor and the taste of these grilled chicken burgers, I added a can of chopped green chiles.

A lover of Mexican foods and flavors, I’m working with Old El Paso to develop a series of Tex-Mex-inspired recipe this year.

These green chile chicken burgers are the first of more serious southwest deliciousness to come!

Ingredients for chicken burger on wooden board

The juices and gentle heat of the green chiles infuse the chicken burgers with Tex-Mex flavor.

When combined with a few southwest staples like cumin and chili powder, these chicken burgers go from blah to BINGO.

More Tasty Burger Recipes

Green Chile Chicken Burgers on bun

Tools Used to Make This Recipe

  • No grill? No problem! This affordable cast-iron grill plate can be used right on your regular stove and makes beautiful grill marks.
  • Ben’s favorite grill set (for indoor grilling and all kinds of fish, roasted veggie, and fried egg flipping, I love this spatula).

Smother these grilled chicken burgers with all the best Mexican-inspired toppings like avocado, salsa, and sour cream, and you have yourself a fiesta that’s on the table less than a half hour.

Do yourself a favor though—do not eat these chicken burgers while wearing white pants. Don’t ask me how I know—I just do.

Green Chile Grilled Chicken Burgers

4.84 from 12 votes
Moist and juicy green chile grilled chicken burgers, topped with avocado, salsa, and cheese! An easy, healthy recipe that everyone will love!

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Servings: 4 burgers


  • 1 pound ground chicken breast
  • 1 can chopped green chiles (4.5 ounces)
  • 2 green onions finely chopped
  • 1 jalapeño pepper seeded and diced
  • 1 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 4 slices pepper jack cheese
  • 4 whole wheat hamburger buns
  • For serving: Sliced tomatoes fresh cilantro, sour cream, sliced avocado, salsa
  • Canola oil for grilling


  • In a large bowl, combine the ground chicken, green chiles, green onion, jalapeno, chili powder, cumin, garlic powder, and salt. Divide and shape into 4 patties.
  • Meanwhile, preheat the grill to medium and prepare any desired burger toppings.
  • Lightly brush the grill with canola oil. Grill the burgers for 5 minutes, flip, then grill for an additional 3-5 minutes, until cooked through. During the last few minutes of cooking, top the burgers with pepper jack cheese and let melt. If desired, toast the buns on the grill as well.
  • Enjoy immediately with any desired toppings.


For the juiciest chicken burgers, a light touch is key. When mixing the meat, use a fork or work lightly with your fingers and do not overmix or compact the meat.
Shaped, uncooked patties can be tightly wrapped in plastic and frozen for up to 1 month. Let thaw overnight in the refrigerator, then cook as directed.


Serving: 1burger with whole wheat bun and cheese (no other toppings)Calories: 334kcalCarbohydrates: 28gProtein: 38gFat: 10gSaturated Fat: 5gCholesterol: 85mgFiber: 4gSugar: 4g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. These tasted great! I added some shredded pepperjack to the ground meat as well. Ended up pan frying them as they felt like they would fall through the grill grate. Very soft. Any recommendations?

    1. Hi Dan! I’m sorry to hear that you had problems with the burgers! I’ve not had this problem but you could always try using a grill pan. Glad you enjoyed the taste!

  2. Delicious! I made these just like the recipe suggested, cooked in my frying pan. They are sort of loose. No bun for me. On a bed of lettuce with the trimmings. A little bit of a kick and yummy! Thank you.5 stars

  3. Great flavor and concept. They completely fell apart though on the grill pan. I would pan sear them next time or add an egg and some breadcrumbs to keep it held together. Will also chill them for a bit before cooking.4 stars

Load More Comments