Poblano Lime Chicken Burgers with Roasted Garlic Mayo -- Poblano peppers give these juicy chicken burgers little bits of crunch while lime zest and lime juice lend a little zing. Roasted garlic mayo is the perfect addition to these chicken burgers. --

Poblano Lime Chicken Burgers with Roasted Garlic Mayo

Course Main Dish
Cuisine American, Burgers
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people


  • 1 pound ground chicken
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon harissa spice optional
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons Panko breadcrumbs
  • 1/8 cup finely diced poblano pepper
  • 1/4 cup chopped cilantro
  • Zest of 1 lime
  • 2 teaspoons lime juice
  • Sliced Muenster cheese

Roasted Garlic Mayo:

  • 1/2 cup mayo
  • 8 roasted garlic cloves smashed
  • 1 teaspoon lime juice
  • 2 tablespoons chopped cilantro
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper


  1. In a mini food processor or blender, add mayo, smashed garlic, lime juice, chopped cilantro, and sea salt. Puree until completely combined. Transfer to a small bowl, cover and place it in the refrigerator to chill until ready to use.
  2. In a medium-sized bowl, add ground chicken and the remaining ingredients. Mix together just until combined. Do not overmix. Divide the mixture into quarters and form each quarter into a patty. Do not form tight patties.
  3. Preheat a cast iron grill pan over medium-high heat. Put a little oil in the grill pan. Cook burgers for about 4 minutes on one side and flip to cook for 3-4 minutes on the other side, or until internal temperature reaches 165°F. Add sliced Muenster cheese to burgers right before they are finished cooking.
  4. Serve on toasted buns with butter lettuce, vine-ripened tomato slices, sliced red onion, sliced avocado, and roasted garlic mayo.

Recipe Notes

Tips: If smoking the garlic on a BBQ pit, slice the top of a garlic head off and drizzle with a little olive oil and sprinkle salt and black pepper. Wrap the garlic head in foil and smoke it for at least 1 hour or until the garlic is soft. Squeeze the garlic out of the skin to use. If using the oven, follow the same steps except put the garlic head in a 400°F oven and bake for 40 minutes or until the garlic is soft.