These southwest chicken burgers are made with diced red bell pepper, shallots, and southwest spices, and pack a ton of flavor. Assembled and cooked in under 20 minutes, you can’t find an easier meal to make!
What you’ll need to make this recipe:
- ground chicken breast (fat free ground chicken)
- bell pepper
- panko breadcrumbs
- fresh parsley
- a bunch of seasonings:
- garlic powder
- onion powder
- cayenne pepper
This makes an excellent meal prep option because of how quickly it comes together. These burgers also reheat really well throughout the week, I highly recommend making these for your lunch meal prep one week!
Here’s how I stored this meal for meal prep:
How to make Southwest Chicken Burgers
This recipe is extremely easy to make, all you have to do is mix the ingredients together to form patties and grill them. That’s really it.
First, take your ground chicken out of the package and place it in a large mixing bowl. Next, dice up some bell pepper and shallots, and add them to the bowl. You’re going to want to make sure these veggies are diced very finely, since you won’t want to bite off large chunks of the veggies when eating the burgers. You want the veggies to incorporate into the mixture well.
Next, you’ll add your spices, parsley and the panko. Using your hands, work the meat mixture so that the ingredients are evenly distributed and combined. Be careful not to overmix, as this makes the meat tough. The mixture should look something like this once it’s mixed together:
This mixture is going to make six really generously sized burger patties. These patties will weigh around 6 ounces each raw!
To divide the mixture into six equal portions, you can weigh the entire batch to get the total weight, and then divide by six. Otherwise, eyeballing it is fine too.
In this case, I weighed the mixture. Once I got my total number and divided by six, I formed 6 equal portions of the mixture.
I did not form patties out of the mixture at this point; since the meat is very sticky, I find it easier not to form patties.
What I do instead is smash each portion flat onto the grill pan, using my spatula. I find this method to be easy and also mess-free. Cook the patties for 5 minutes per side over medium-high heat, flipping once. The internal temperature should be 165F.
Cooking Tips and Tricks
- I really like using this avocado oil cooking spray when making a meal like this
- I use this stove top grill pan to grill inside. It works perfectly on electric cooktops also.
- I rely on my meat thermometer to measure when the burgers are thoroughly cooked.
- Can you use ground turkey instead? Yes! I use whatever option is cheaper at the store that week.
Toppings and Serving Suggestions
These burgers are super versatile; you can serve them on buns with cheese, lettuce and tomato like traditional burgers. You can also serve them “bowl style” like I did here, with brown rice, mixed greens, avocado, and fresh salsa. I like this option for a really healthy but filling and nutritious lunch.
Southwest Chicken Burgers
- mixing bowl
- grill pan
- 2 lbs fat free ground chicken breast
- 1 red bell pepper finely diced
- 1 shallot large, or two small, finely diced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup panko breadcrumbs
- 1/4 cup fresh parsley chopped
- Preheat your grill pan (or outdoor grill) on medium high heat.
- Using your hands, combine the chicken breast with all of the other ingredients in a large mixing bowl.
- To portion into equal-sized patties, weigh the entire mixture. Form six equal sized portions of the mixture, in balls.
- If using a grill pan, spray with cooking spray. Place each portion on the preheated grill pan, then smash with your spatula to form a patty shape.
- Grill until cooked through, approximately 5 minutes per side. Internal temperature should be 165F.