Zesty Poblano Chicken Patties
Although wintertime is still in full swing, I often crave a delicious burger. Many people assume you can only cook burgers outside on a grill in the summertime, but I love the flavor a burger gets when cooked on a searing hot flattop. I came up with this Zesty Poblano Chicken Patties recipe when trying to think of an alternative to the standard beef burger. I wanted a hint of smokiness with a nice tang as well. Charring up a poblano pepper gives a nice smokey flavor to these burgers along with a little ground cumin. Next, we add lime zest and juice for a hint of tanginess. These patties almost reming me of a taco burger and would be great served on a bun or wrapped in a tortilla with a little sour cream or avocado. I hope this recipe will show you that grilling flavor can be achieved year-round!
Ingredients
- 1 lb chicken breast, very finely chopped or ground chicken breast
- 1 egg
- 1/2 c Panko breadcrumbs (or traditional breadcrumbs if preferred)
- 1/4 c red onion, minced
- 1 poblano pepper, minced
- 1 tbsp jalapeño, minced
- 1 tsp lime zest
- 1 tsp lime juice
- 1 tbsp cumin
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 handful cilantro,chopped
- 1 tbsp olive oil (for cooking)
Instructions
- Turn oven to broil at 550 degrees. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
- Place poblano pepper in ziplock bag for 10 minutes.
- Remove poblano and peel off skin. Finely chop poblano.
- In a large bowl, combine chicken and egg with all ingredients except bread crumbs.
- Stir in bread crumbs.
- Begin heating oil on flat top to medium heat. Form mixture into patties.
- Place patties on flat top, gently press down. Cook 5-7 minutes, flip and cook another 5-7 until fully cooked through.
