30 minutes and one pound of ground chicken. Martha Stewart’s Green Chile Chicken Burgers mix ground chicken with canned diced green chiles, cumin, and fresh cilantro, then grill the patties on medium-high heat until they hit 165 degrees in about 8 to 10 minutes. Grilled tomato slices and toasted sesame buns round out the whole thing.
This chicken burger recipe is one of Martha Stewart’s fastest chicken recipes for a summer weeknight dinner. I make these when I want something on the grill that is not beef but still feels like a real burger. The green chiles and cilantro give the lean chicken enough flavor that nobody misses the red meat, and the sour cream on top ties everything together.
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Why You Will Love These Chicken Burgers:
- Lean but not dry: Ground chicken on its own can be bland and dry, but the canned green chiles add moisture and the cilantro brings flavor. You do not need to add breadcrumbs or eggs to hold them together.
- Done in 30 minutes flat: Mix the patties, heat the grill, and everything is cooked and assembled before you would even finish preheating an oven. This is a true weeknight meal.
- The grilled tomato makes it: A thick slice of beefsteak tomato gets charred on the grill for 2 minutes and goes straight on the burger. It is a small step that makes the whole thing taste like you tried harder than you did.
Green Chile Chicken Burgers Ingredients
- 1 pound ground chicken
- 1 teaspoon ground cumin
- 2 cans (4 ounces each) diced green chiles, drained
- 1 cup packed cilantro leaves, chopped
- Coarse salt and freshly ground pepper
- Neutral oil, such as safflower, for brushing
- 1 beefsteak tomato, cut crosswise into 4 slices (each about 1/2 inch thick)
- 4 sesame buns, split
- Sour cream, green-leaf lettuce, and Dijon mustard (optional), for serving
- Cilantro sprigs, for serving
How To Make Martha Stewart Green Chile Chicken Burgers
- Heat the grill: Heat the grill to medium-high.
- Make the patties: Combine the ground chicken, cumin, drained green chiles, chopped cilantro, and 1/2 teaspoon of salt. Season with pepper. Divide the mixture into 4 equal patties.
- Grill the burgers: Brush the grill grates with oil. Grill the burgers, flipping once, until golden brown and a thermometer inserted into the thickest part registers 165 degrees, 8 to 10 minutes total.
- Grill the tomatoes and buns: Lightly brush the tomato slices with oil and grill, flipping once, until charred, about 2 minutes. Season with salt. Grill the buns cut-sides down until toasted, about 1 minute.
- Assemble and serve: Serve the burgers on the grilled buns with the charred tomato slices, cilantro sprigs, sour cream, lettuce, and mustard.
Recipe Tips
- Drain the chiles well: If the canned green chiles are too wet, the patties will fall apart on the grill. Drain them thoroughly and give them a gentle squeeze to get the extra liquid out before mixing them in.
- Do not overwork the meat: Mix the ground chicken and seasonings just until combined. If you squeeze and knead the mixture too much, the burgers come out dense and rubbery instead of tender.
- Use a thermometer: Ground chicken needs to reach 165 degrees to be safe. You cannot tell by color alone because chicken burgers can look done on the outside while still being raw in the center.
- Oil the grates, not the patties: Brushing the grill grates with neutral oil keeps the burgers from sticking without causing flare-ups. Chicken burgers are leaner than beef, so they stick more easily.
What Goes Well With These Chicken Burgers
I treat these the same way I would any backyard burger. A big bowl of guacamole on the table with chips is the obvious move since the green chiles and cilantro in the burger already go in that direction. I also always make coleslaw because it holds up in the heat and you can make it hours ahead.
If I really want to go all out, a tray of onion rings disappears in about five minutes. But honestly, the burger, the guac, and some cold drinks is usually all anyone needs.
How To Store Leftovers
Store the cooked patties and grilled tomato slices in an airtight container, but keep the buns separate so they do not get soggy from the green chile moisture. The patties keep in the fridge for 3 to 4 days. You can freeze the cooked burgers wrapped individually in plastic wrap for up to 2 months. The chiles and cilantro hold up well after freezing.
To reheat, I warm the patties in a skillet over medium heat with a lid on for a few minutes per side. Microwaving works but the outside gets rubbery. If I am eating leftovers cold, I skip the bun entirely and chop the patty over a salad with some sour cream and extra cilantro on top.
FAQs
- Can I use ground turkey instead of ground chicken? Yes, ground turkey works the same way. The fat content is similar and the chiles and cilantro will carry the flavor either way. Martha uses ground chicken here, but the swap works perfectly.
- What kind of green chiles should I use? Martha calls for canned diced green chiles, the kind you find in a small 4-ounce can in the Mexican food aisle. You need two cans, drained. They are mild, not spicy. If you want heat, add a diced jalapeno to the mix.
- Why do my chicken burgers fall apart on the grill? Two common reasons: too much moisture from undrained chiles, or flipping too early before the bottom has set. Let the burger cook without touching it for about 4 to 5 minutes on the first side before flipping.
- Is the sour cream necessary? Martha lists sour cream as a topping, and I would not skip it. The tanginess and creaminess balance the heat from the chiles and the char from the grill. It is what makes this burger feel finished.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 110mg
- Sodium: 720mg
- Total Carbohydrates: 30g
- Protein: 35g
Martha Stewart Green Chile Chicken Burgers Recipe
Description
30 minutes and one pound of ground chicken. Martha Stewart’s Green Chile Chicken Burgers mix ground chicken with canned diced green chiles, cumin, and fresh cilantro, then grill the patties on medium-high heat until they hit 165 degrees in about 8 to 10 minutes. Grilled tomato slices and toasted sesame buns round out the whole thing.
This chicken burger recipe is one of Martha Stewart’s fastest chicken recipes for a summer weeknight dinner. I make these when I want something on the grill that is not beef but still feels like a real burger. The green chiles and cilantro give the lean chicken enough flavor that nobody misses the red meat, and the sour cream on top ties everything together.
Ingredients
Instructions
- Heat the grill: Heat the grill to medium-high.
- Make the patties: Combine the ground chicken, cumin, drained green chiles, chopped cilantro, and 1/2 teaspoon of salt. Season with pepper. Divide the mixture into 4 equal patties.
- Grill the burgers: Brush the grill grates with oil. Grill the burgers, flipping once, until golden brown and a thermometer inserted into the thickest part registers 165 degrees, 8 to 10 minutes total.
- Grill the tomatoes and buns: Lightly brush the tomato slices with oil and grill, flipping once, until charred, about 2 minutes. Season with salt. Grill the buns cut-sides down until toasted, about 1 minute.
- Assemble and serve: Serve the burgers on the grilled buns with the charred tomato slices, cilantro sprigs, sour cream, lettuce, and mustard.
Notes
- Drain the chiles well: If the canned green chiles are too wet, the patties will fall apart on the grill. Drain them thoroughly and give them a gentle squeeze to get the extra liquid out before mixing them in.
- Do not overwork the meat: Mix the ground chicken and seasonings just until combined. If you squeeze and knead the mixture too much, the burgers come out dense and rubbery instead of tender.
- Use a thermometer: Ground chicken needs to reach 165 degrees to be safe. You cannot tell by color alone because chicken burgers can look done on the outside while still being raw in the center.
- Oil the grates, not the patties: Brushing the grill grates with neutral oil keeps the burgers from sticking without causing flare-ups. Chicken burgers are leaner than beef, so they stick more easily.