Description
These Chicken Burgers with Bang-Bang Sauce deliver a flavorful twist on classic chicken patties. Juicy ground chicken mixed with bold spices and topped with melted Swiss cheese pairs perfectly with a fresh tomato-cilantro salsa and a creamy, spicy Bang-Bang Sauce. Grilled to perfection on a cast iron pan and served on toasted onion buns with crisp Romaine lettuce, these burgers offer a delicious and satisfying meal that’s easy to prepare.
Ingredients
Salsa
- 1 Roma tomato, diced
- ½ small red onion, diced
- 1 tablespoon chopped fresh cilantro
- 1 lime, juiced
- ½ teaspoon ground black pepper
Chicken Burgers
- 1 lb ground chicken
- ½ cup panko bread crumbs
- 1 large egg
- ½ small red onion, diced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 slices Swiss cheese
Bang-Bang Sauce
- ⅓ cup mayo
- 3 tablespoons sweet chili sauce
- 1 teaspoon Franks Red Hot sauce
- 1 teaspoon crushed garlic
- 1 teaspoon salt
For Serving
- 4 Romaine lettuce slices
- 4 onion buns
- Olive oil or butter, for toasting the buns
Instructions
- Prepare the Salsa: Combine diced Roma tomato, diced red onion, chopped cilantro, lime juice, and ground black pepper in a small mixing bowl. Stir well to mix and set aside for the flavors to meld.
- Make the Burger Mixture: In a large mixing bowl, add the ground chicken, remaining panko bread crumbs, egg, diced red onion, chopped cilantro, red pepper flakes, garlic powder, and paprika. Mix everything thoroughly to ensure even seasoning. Form the mixture into a single large ball and then divide into 4 equal portions. Shape each portion into a patty about ½ inch thick.
- Heat the Grill Pan: Place a cast iron grill pan over medium-high heat and allow it to get hot before cooking.
- Prepare Bang-Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Frank’s Red Hot sauce, crushed garlic, and salt until smooth. Set aside.
- Cook the Chicken Patties: Lightly spray the hot grill pan with non-stick cooking spray. Place the patties on the pan and cook for 4 minutes on one side. Flip the patties over and cook for another 2 minutes. Then add a slice of Swiss cheese on top of each patty and cook for an additional 2 minutes until the cheese melts and the patties are fully cooked. Confirm the internal temperature reaches 165°F (74°C) to ensure safety.
- Toast the Buns: Lightly brush the onion buns with olive oil or butter. Place them cut side down on the grill pan and toast until golden brown and slightly crispy.
- Assemble the Burgers: On the bottom half of each toasted bun, place a slice of Romaine lettuce. Top with a chicken patty, then spoon some salsa over it. Spread the Bang-Bang Sauce evenly on the top bun, then place it over the assembled burger.
- Serve: Serve the chicken burgers immediately while warm and enjoy the perfect blend of spicy, tangy, and savory flavors.
Notes
- Ensure the chicken is cooked to an internal temp of 165°F to prevent any foodborne illness.
- For a spicier kick, add more red pepper flakes or increase the Frank’s Red Hot sauce in the Bang-Bang Sauce.
- Panko breadcrumbs help keep the patties light and tender but can be substituted with regular breadcrumbs if unavailable.
- Using a cast iron grill pan provides a nice sear and grill marks similar to outdoor grilling.
- The salsa can be made ahead and refrigerated to allow flavors to develop further.
- For a lower-fat option, you can use light mayo and Swiss cheese with reduced fat.
