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 — Our favorite weeknight meal. EASY and healthy! @wellplated

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.

This juicy Green Chile Grilled Chicken Burger recipe is my go-to for healthy summer meals. The patties are SO MOIST. Easy, and our whole family loves it!

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.

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 Old El Paso 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!

Green Chile Chicken Burgers with avocado and cheese— so MOIST and juicy! An easy, healthy recipe our whole family loves. @wellplated

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 — so MOIST and easy too! Topped with avocado, salsa, sour cream, and CHEESE. Our family LOVED these! @wellplated

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 Chicken Burgers — so MOIST and EASY! Smothered with cheese, avocado, salsa, and sour cream. You will love this healthy recipe! @wellplated

Green Chile Grilled Chicken Burgers

5 from 10 votes
Moist and juicy Green Chile Grilled Chicken Burgers, topped with avocado, salsa, and cheese. An easy, healthy recipe that everyone will love!

Total: 25 mins

Servings: 4 burgers

Ingredients
  

  • 1 pound ground chicken breast
  • 1 can Old El Paso 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Serving: 1burger with whole wheat bun and cheese (no other toppings)Calories: 334kcalCarbohydrates: 28gProtein: 38gFat: 10gSaturated Fat: 5gCholesterol: 85mgSodium: 683mgFiber: 4gSugar: 4g

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I’m sharing this post in partnership with Old El Paso. As always, all opinions are my own and thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

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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 wellplated.com 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!

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30 Comments

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  1. I live for spicy food! I like to put jalapeños on top of burgers so these are right up my alley! What percent ground chicken did you use?

    1. Laura, I used either 90 or 93% lean—I can’t recall now, but it was one of those two. I hope you love the recipe!

  2. Hi Erin, I was looking for the perfect  preconcertfood food and I saw this burger recipe. prerequisites were delicious, nutritious and enough to to prevent us from “Running on Empty” during the concert , so I made the burgers a third of a pound instead of quarter pound. The old paso chili added the perfect blend of moisture and spice and are now a staple in my pantry5 stars

    1. Rey, I am thrilled to hear these were a hit and kept you full too! Thanks so much for trying the recipe and sharing your review.

  3. Made these tonight, they were fantastic.  We used jalapeno cheese and spicy salsa, my husband loved them.  Thank you for the great recipe.5 stars

    1. Jen, I am so excited to hear this!!! I love the idea of using jalapeno cheese too. Thanks for trying the recipe and letting me know how it turned out!

  4. I made this tonight and the family (including a picky 13 year old) loved them! We topped the burgers with cilantro, tomato, avocado and Kraft avocado ranch. 5 stars

    1. Hi Ashleigh, you could serve whatever you like! I think a vegetable side would be nice. Maybe a light, crisp salad (you could add black beans and use a light ranch dressing to stick with the Tex-Mex theme) or keep it simple with roasted vegetables. Sweet potatoes would be delicious. Enjoy!

  5. Yummy! I added an egg just because I was anxious they’d fall apart. I baked them in cupcake pans for the protein for my Mexican quinoa bowls. Delish! 5 stars

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