2serrano peppers, finely mincedor 1 Jalapeno (seeds and ribs removed for mild)
¼cupchopped cilantro(adjust to your liking)
1tablespoonlight olive or avocado oil+ more for grilling
For Building Burgers
butter or olive oil
sriracha mayofor spreading on the buns
Mix Patty Ingredients
In a large mixing bowl, add all the ingredients and mix well using a fork or spatula.
Add about a teaspoon measure of the meat mix to a bowl or a plate and microwave on high for 12-15 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly.
Make Patties (Touch-less Technique)
Using a large spoon, roughly score the patty mix in the bowl into 4 portions.
Line a baking sheet or cutting board with individual sized parchment squares (see notes). Using the spoon, scoop out one portion and place it on the parchment liner.
Fill a bowl with tap water. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty.If grilling it outdoors, gently press down the spoon in the middle, creating a small impression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet, oven or air fryer.
Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. For cooking, use one of the following methods:
Air Fryer Taco Burger Patties
Grease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook on 360°F for 8 minutes.
Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.
Cooking Burgers on the Stove
Heat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a tablespoon of olive oil. Add the patties about 1/2 inch apart.
Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked through.
Heat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil. Place the taco burger patties on the greased foil. The foil ensures even cooking of the patty and prevents is from burning. Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through.
Spread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of sriracha mayo, or your preferred condiment, on the top and bottom bun.
Layer the burger patty followed by tomato slices and finally the top bun. Enjoy!
Ground chicken, turkey or beef all work well. My family loves ground chicken (white, dark or half-and-half), but ground turkey or beef are great substitutes. As with all poultry, cook to an internal temperature of 165 degrees F. Allow the patties to rest for a few minutes before serving.
Cook two patties at a time using the air fryer or stovetop. This allows for enough space between the patties without overcrowding the basket or skillet. These two cooking methods take longer, but the extra effort is well worth it.
Create a divet for grilled burgers. The ground meat will naturally puff in the center when grilled at such a high heat, which can lead to uneven cooking. Use the spoon and create a shallow impression in the center of the burger patties before grilling.
Use a sheet of aluminum foil on an outdoor grill. The foil ensures the chicken burgers cook evenly without burning. Lightly grease it with cooking spray or olive oil to prevent sticking.
Prep 8 parchment liners or buy pre-cut ones. This allows for a seamless, touchless patty approach.
Double the recipe and freeze. This recipe can easily be doubled for easy meal prep. Score the mix into eight portions rather than four and prepare 16 parchment-liners. Stack with parchment-liners and place them in two plastic freezer storage bags. Seal tight, label, date and store in the freezer for up to 3 months.
Note: The nutrition facts below are my estimates and include burger buns, but no condiments or toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.