Ingredients
Fresh Salsa
- 1 Roma tomato (diced)
- ¼ small red onion (diced)
- 1 tablespoon fresh cilantro (chopped)
- 1 lime (juiced)
- ½ teaspoon ground black pepper
Chicken Burger Mixture
- 1 lb ground chicken
- ¼ small red onion (diced)
- ½ cup panko bread crumbs
- 1 large egg
- 1 tablespoon fresh cilantro (chopped)
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Bang Bang Sauce
- ⅓ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon Frank’s RedHot sauce
- 1 teaspoon crushed garlic
- 1 teaspoon salt
Other
- 4 slices Swiss cheese
- 4 romaine lettuce leaves
- 4 onion buns
- Olive oil or butter (for toasting the buns)
- Nonstick cooking spray (for cooking the burgers)
Instructions
- Make the fresh salsa: In a small bowl, combine the diced tomato, half of the diced red onion, half of the chopped cilantro, lime juice, and ground black pepper. Stir well until ingredients are mixed and set aside to let flavors meld.
- Prepare the chicken burger mixture: In a large mixing bowl, combine the ground chicken, remaining diced red onion, panko bread crumbs, egg, chopped cilantro, red pepper flakes, garlic powder, and paprika. Mix gently until just combined, careful not to overmix to keep the patties tender.
- Form the patties: Divide the chicken mixture into four equal portions. Shape each into a patty roughly ½-inch thick. If the mixture feels sticky, wet your hands slightly to make shaping easier and prevent sticking.
- Make the Bang Bang sauce: In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, Frank’s RedHot sauce, crushed garlic, and salt until the sauce is smooth and creamy. Set aside.
- Cook the burgers: Preheat a cast-iron grill pan or skillet over medium-high heat and lightly coat with nonstick cooking spray. Place the patties on the hot pan and cook for 4 minutes on the first side. Flip and cook for 2 minutes on the second side. Add a slice of Swiss cheese on top of each patty and continue cooking for an additional 2 minutes or until the internal temperature reaches 165°F and the cheese has melted.
- Toast the buns: Lightly brush or spray the onion buns with olive oil or butter. Place them cut-side down on the hot pan and toast for approximately 1 minute until golden and slightly crisp.
- Assemble the burgers: Start with placing a romaine lettuce leaf on each bottom bun. Add the cooked chicken patty, spoon the fresh salsa over the burger, and drizzle with a generous amount of bang bang sauce. Top with the bun’s top half and serve immediately to enjoy at their best.
Notes
- To ensure juicy burgers, do not overmix the chicken mixture and handle patties gently.
- Cooking temperature is crucial; use a meat thermometer to verify an internal temp of 165°F for safe consumption.
- Customize the bang bang sauce spiciness by adjusting the amount of Frank’s RedHot or sweet chili sauce.
- Use fresh herbs and quality ingredients for the best flavor in the salsa and sauce.
- Alternatively, use butter instead of olive oil for toasting the buns for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
