Smashed Green Chile Chicken Burger with Smoked Cheddar

Cooked on the stovetop, these Mexican-inspired chicken patties are flattened right in the pan as they cook for a quick and easy cheeseburger that delivers savory, umami flavours in a short amount of time.

  • 18
  • 40
  • 4


    • 1 lb (500 g) lean ground chicken
    • 1/3 cup (75 mL) breadcrumbs
    • 1/4 cup (60 mL) chopped canned green chiles, divided
    • 2 green onions, finely chopped
    • 1 clove garlic, minced
    • 2 tbsp (30 mL) finely chopped cilantro
    • 2 tbsp (30 mL) olive oil
    • 2 tsp (10 mL) Worcestershire sauce
    • 1 tsp (5 mL) ground cumin
    • 1/2 tsp (2 mL) salt
    • 1/2 tsp (2 mL) black pepper
    • 4 tsp (20 mL) canola oil
    • 4 Cracker Barrel Smoked Cheddar Slices
    • 3 tbsp (45 mL) mayonnaise
    • 4 tsp (20 mL) butter, softened
    • 4 burger buns, split and toasted
    • 8 leaves lettuce
    • 8 rings red onion


  1. In large bowl, stir together chicken, breadcrumbs, 2 tbsp (30 mL) green chiles, green onions, garlic, cilantro, olive oil, Worcestershire sauce, cumin, salt and pepper. Divide chicken mixture into 4 portions and roll into balls.
  2. Heat griddle or large cast-iron pan over medium heat. Brush hot pan with canola oil. Add burger balls and, using heatproof spatula, smash each into 1/2-inch-thick (1 cm) patty. Cook for 5 to 7 minutes or until bottom is golden brown. Flip and cook for 5 to 7 minutes or until cooked through, no longer pink and instant-read thermometer registers at least 165°F (74°F) when inserted into thickest part of burger.
  3. Top each with cheese slice and cook for 1 minute or until cheese has started to melt.
  4. In small bowl, stir together mayonnaise and remaining green chiles.
  5. Spread butter and mayonnaise mixture on both sides of toasted buns. Assemble burgers in buns with lettuce and onion.

Helpful Hint:

Substitute green chiles with pickled jalapeño pepper slices if preferred.