Chili Chicken Burger

Chili Chicken Burger

I know it’s trendy right now to sing the praises of an unfussy, straight-ahead burger. Noth­ing but salt and pep­per in the meat and a square of processed cheese melted on top. In our city of Toronto, you can pay a lot at trendy, faux-dives for the sim­plest of burg­ers. To which I say, meh. You know I can’t even with processed cheese and if my two jazz-hand wav­ing, tutu-wearing, show-tune belt­ing kids have taught me any­thing, it’s that more is some­times most def­i­nitely more. These burg­ers are so much more. Or should I say, these burg­ers are so much more! (They’re kind of show-offs, really.)

Really not much more effort than a basic burger, these have a nice amount of spice and sea­son­ing worked into the pat­ties and are topped with a creamy gua­camole and a cool Mex­i­can crema. Crema is a Mex­i­can sour cream and depend­ing on where you live it’s not always easy to find. So I’ve given you a recipe for mak­ing one. These would be great to serve at a bar­be­cue along with salsa and corn chips. But they’re really sim­ple enough to whip together on an oth­er­wise bor­ing, old Wednes­day night. It’s not sum­mer until you’ve had a burger, so let this one wel­come back the long, hot days.


Chili Chicken Burger


  • Makes: 4 burgers
  • Prep Time: 15 minutes
  • Total Time: 25 minutes
  • for the burgers
  • 1 clove garlic, minced really fine
  • 1/2 red onion, minced fine
  • 1 tsp (5 ml) cumin
  • 1 Tbsp (15 ml) chili powder
  • pinch of salt and pepper
  • 1 egg, whisked
  • 1 lb (450 g) ground chicken
  • 4 thin slices of cheddar
  • 3/4 to 1 cup (185 – 250 ml) guacamole
  • lettuce, tomato and whatever else you like on a burger
  • 4 buns
  • for the crema
  • 1 small container (250 ml) sour cream
  • 1/4 cup (60 ml) fresh lime juice
  • 1/4 cup (60 ml) fresh cilantro, chopped
  • pinch of salt and pepper


In a small bowl, stir together the crema ingredients, cover and place in the fridge.

Get a clean plate on the counter ready to place your burger patties on.

In a large bowl, place garlic, onion, cumin, chilli powder, salt and pepper, whisked egg and chicken. Combine everything; you can try using a spoon but the best tools for the job are your clean hands. Shape the meat into patties and place on the clean plate.

I always hold my shaped patty over a bun to see if I’ve made it a slightly larger diameter since it will shrink a bit.

Heat up a pan or grill with a touch of oil and warm it up over medium heat.

Get your patties in there and allow them to cook on the first side for about five minutes.

Flip them over and cook three or four minutes before placing the slices of cheese on top.

Either place a lid on the pan or the cover on your grill to help the cheese melt.

The internal temperature should be 165 degrees.

Lightly toast your buns.

Spread a nice amount of your crema on the bottom bun, then press on some crisp lettuce.

Layer on your burger and top that with some guacamole.

Carefully put the bun lid on top and you're ready to go.

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