Monday, September 9, 2013

Southwestern Chicken Burger

Generic Picture, I don't have a real pic yet!
This Southwestern Chicken Burger is inspired by my love for the cuisine and flavors of  New Mexico.  In the late summer and fall months the the Chile harvest is in full swing and the bold Southwestern flavors that come along with them.

Serving Size: 4

  • 4 boneless skinless chicken breast halves
  • 1 cup teriyaki sauce
  • 1/4 cup mayonnaise
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 pinch salt
  • 4 wheat hamburger buns
  • 4 green lettuce leaves
  • 4 Fire Roasted Hatch green chili or 1can green chili peppers
  • 4 Pepper jack cheese slices


  • Pound out chicken to with mallet to patty size thickness
  • Marinate the chicken in the teriayki sauce in a bowl for 30 minutes.
  • Preheat grill to 350 degrees or medium high. 
  • Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika, cayenne pepper, and salt.
  • Grill the chicken for 5 to 8 minutes per side, or until done.
  • Brown the faces of each bun on the grill. Spread a tablespoon of sauce on the faces of each bun, top and bottom. On each bottom bun place a lettuce leaf, then a green chili pepper (slice the pepper down the middle, removed skins and seeds if using fresh peppers, and spread it open. 
  • Place one chicken breast half on each of the sandwiches, on top of the chili pepper. Place a slice of sliced pepper jack cheese on the chicken. 
  • Top it all off with the sauced top bun.