Cilantro Lime Chicken Burgers

Name: Cilantro Lime Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1¼ lb (570 g) ground chicken (93% lean); ½ cup (20 g) fresh cilantro, finely chopped; 2 tbsp (30 ml) fresh lime juice; 1 whole jalapeño pepper, seeded and minced; ¼ cup (30 g) panko breadcrumbs; 1 whole large egg; ½ tsp (2½ g) garlic powder; ½ tsp (2½ g) ground cumin; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (120 ml) sour cream; 1 whole lime, zested; 1 tbsp (15 ml) vegetable oil; 4 whole burger buns or soft rolls (optional); 4 leaves (60 g) fresh lettuce leaves (optional); ½ whole tomato, sliced (optional); ¼ whole red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Zesty grilled chicken burgers infused with fresh cilantro, bright lime juice, and a hint of jalapeño. These lean, flavorful patties are bound with breadcrumbs and egg, then topped with a cilantro-lime crema and fresh toppings. Perfect for a lighter weeknight dinner or casual entertaining.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F/200°C) for at least 10 minutes
Have all ingredients prepped and within reach—ground chicken can warm quickly on the counter
Oil your grill grates well to prevent sticking

1
Mix the patty filling
- In a large mixing bowl, combine the ground chicken, chopped cilantro, lime juice, minced jalapeño, panko breadcrumbs, egg, garlic powder, cumin, salt, and black pepper.
- Mix gently with your hands just until the ingredients are evenly distributed.
- Do not overmix, as this will make the patties dense and tough.
- The mixture should feel moist but hold together.
+ Show details− Hide details
Ready when: Ingredients are evenly combined and mixture holds together when squeezed
Tip: Keep your hands cold by running them under ice water before mixing—this prevents the chicken fat from warming and keeps patties tender
2
Shape the patties
- Divide the mixture into 4 equal portions.
- Shape each portion into a patty about 4 inches (10 cm) wide and 0.75 inch (2 cm) thick.
- Make a shallow indent in the center of each patty with your thumb—this prevents them from puffing up during cooking and helps them cook evenly.
+ Show details− Hide details
Ready when: Four uniform patties with visible thumb indentations
Tip: Wet your hands lightly between shaping patties so the mixture doesn't stick
3
Chill the patties
- Place the shaped patties on a plate and refrigerate for 20–30 minutes.
- This resting period helps them firm up and hold together better on the hot grill, reducing breakage.
+ Show details− Hide details
Ready when: Patties are firm and don't compress easily when pressed
4
Make the cilantro-lime crema
- While the patties chill, stir together the sour cream, lime zest, and 1 tablespoon of the remaining fresh cilantro in a small bowl.
- Season lightly with salt.
- This creamy sauce adds tanginess and freshness to the finished burgers.
- Set aside.
+ Show details− Hide details
Ready when: Smooth, light-green sauce with visible cilantro flecks
Tip: Make the crema while patties chill so everything is ready to assemble
5
Oil and preheat the grillOven 400°F / 205°C
- About 5 minutes before grilling, brush the grill grates with the vegetable oil using tongs and a folded paper towel.
- Ensure the grill is preheated to medium-high heat (about 400°F/200°C).
- Test the temperature by holding your hand 4 inches (10 cm) above the grate—you should be able to hold it there for 3–4 seconds before it becomes uncomfortable.
+ Show details− Hide details
Ready when: Grates are shiny and slick with oil; hand test shows 3–4 second tolerance
Tip: Oil the grates just before cooking, not far in advance, so the oil doesn't burn off
6
Grill the burgersOven 400°F / 205°C
- Place the patties on the oiled grill grates, spacing them about 2 inches (5 cm) apart.
- Do not move them for 5–6 minutes; this allows a golden crust to form.
- Grill over medium-high heat (around 400°F/200°C).
- You should see sizzle when the patties hit the grates and hear it continue—if the sizzle fades, your grill isn't hot enough.
+ Show details− Hide details
Ready when: Bottom is deeply golden-brown and releases easily from grates
Tip: Resist the urge to press down on the patties—this squeezes out juices and dries them out
7
Flip and finish cookingOven 165°F / 75°C
- Using a spatula, flip each patty carefully and grill the second side for 4–6 minutes, until an instant-read thermometer inserted into the thickest part of a patty registers 165°F (74°C).
- The second side won't need as long as the first because the center is already partially cooked.
- Look for a firm texture and golden-brown exterior.
+ Show details− Hide details
Ready when: Internal temperature reaches 165°F (74°C); patties are firm and golden
Tip: Use a thermometer rather than cutting into the burger—this keeps juices sealed inside
8
Toast the buns (optional)
- If using buns, place them cut-side down on the grill grates during the last 1–2 minutes of cooking the second side of the burgers.
- Toast until light golden and warmed through.
- This adds texture and prevents soggy buns.
+ Show details− Hide details
Ready when: Buns are light golden with visible grill marks
Tip: Toast buns at the very end so they stay warm and crispy
9
Rest and assemble
- Transfer the cooked patties to a plate and let them rest for 2 minutes.
- This allows the juices to redistribute.
- Spread cilantro-lime crema on the bottom half of each toasted bun, then place a patty on top.
- Add lettuce, tomato slices, and red onion.
- Top with the upper bun.
- Serve immediately while warm.
+ Show details− Hide details
Ready when: Burgers are assembled and ready to serve
Tip: Resting the patties ensures they stay juicy when you bite into them, rather than releasing liquid onto the plate

Good to know

Tips

Lean ground chicken (93% or higher) is key to moist burgers—fattier ground chicken will be greasy and tougher
If you don't have a grill, cook these patties in a grill pan or cast-iron skillet over medium-high heat for about 5–6 minutes per side, until golden and cooked through
Don't skip the chilling step—cold patties hold together far better on a hot grill and cook more evenly
For a spicier kick, add an extra pinch of cayenne pepper to the patty mixture or serve with hot sauce and jalapeño slices

Make ahead

Shaped and chilled patties can be wrapped individually in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator overnight, then grill as directed. The cilantro-lime crema can be made up to 8 hours ahead and kept covered in the refrigerator.

Storage & reheating

Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill pan over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 8–10 minutes. Cilantro-lime crema keeps covered in the refrigerator for up to 5 days. Do not freeze cooked patties as the texture will become rubbery.

Substitutions

panko breadcrumbs → regular breadcrumbs or crushed saltine crackers. Use the same amount; regular breadcrumbs will create slightly denser patties but will still hold together well
sour cream → Greek yogurt or Mexican crema. Greek yogurt will be thinner and tangier; crema will be richer and slightly thinner than sour cream
fresh cilantro → fresh parsley or a blend of parsley and mint. Parsley and mint will shift the flavor profile away from Mexican and toward Mediterranean, but still provide freshness
jalapeño pepper → serrano pepper or diced green chiles. Serrano is spicier; green chiles are milder and more savory. Adjust quantity to taste