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
Additional Ingredients
- 4 slices Swiss cheese
- 4 Romaine lettuce leaves
- 4 onion buns
- Olive oil or butter, for toasting the buns
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. Mix well and set aside to let flavors meld.
- Prepare the chicken burger mixture: In a large mixing bowl, combine the ground chicken, the remaining diced red onion, panko bread crumbs, egg, remaining chopped cilantro, red pepper flakes, garlic powder, and paprika. Gently mix just until combined to avoid tough burgers.
- Form the patties: Divide the chicken mixture into four equal portions. Shape each into a patty about ½-inch thick. If the mixture feels sticky, wet your hands lightly before shaping to prevent sticking.
- Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Frank's RedHot sauce, crushed garlic, and salt until smooth and well blended. Set aside.
- Cook the burgers: Heat a cast-iron grill pan or skillet over medium-high heat. Lightly coat the pan with nonstick cooking spray. Place the patties in the pan and cook for 4 minutes. Flip and cook another 2 minutes. Add a slice of Swiss cheese on each patty and cook an additional 2 minutes, or until the internal temperature reaches 165°F and cheese is melted.
- Toast the buns: Lightly brush or spray the buns with olive oil or butter. Place them cut-side down on the hot pan and toast for about 1 minute until golden and crisp.
- Assemble the burgers: Place a leaf of romaine lettuce on the bottom half of each toasted bun. Add the cooked chicken burger on top, then spoon on some fresh salsa followed by a generous drizzle of the bang bang sauce. Cover with the top bun and serve immediately.
Notes
- Do not overmix the chicken mixture to keep the burgers tender.
- Use a meat thermometer to ensure burgers reach a safe internal temperature of 165°F.
- For a spicier sauce, add extra Frank's RedHot or chili flakes.
- Panko breadcrumbs help keep the burger juicy and add light texture.
- The recipe can be doubled easily for a larger crowd.
- Use olive oil or butter according to your preference for toasting buns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
