Back to Chicken Taco Burgers

Print Options


Card Sizes

Chicken Taco Burgers Recipe

Chicken Taco Burgers Recipe

This moist chicken burger offers a kick of southwest flavor. Top with avocado, jalapeno, salsa and cheese. Ole! Maria Regakis, Somerville, Massachusetts
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 egg, beaten
  • 1/4 cup chopped onion
  • 2 tablespoons taco seasoning
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1 pound ground chicken
  • 4 slices pepper Jack cheese
  • 4 whole wheat hamburger buns, split and toasted
  • 1 medium ripe avocado, peeled and sliced
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup salsa


  • 1. In a large bowl, combine the first five ingredients. Crumble chicken over mixture and mix well. Shape into four patties.
  • 2. Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 165° and juices run clear. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with avocado, jalapeno and salsa. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 burger equals 468 calories, 26 g fat (8 g saturated fat), 150 mg cholesterol, 952 mg sodium, 34 g carbohydrate, 6 g fiber, 30 g protein.

Reviews for Chicken Taco Burgers

Sort By :
Reviewed Jun. 21, 2011

"I did not use the toppings that the recipe suggested, as I have this in a Taste of Home cookbook and they were not included in the recipe. Instead we used monetary cheese with jalapenos, salsa, and sour cream. My husband said that he was pleasantly surprised at how flavorful the burgers were. We will definitely make these again!"

Reviewed Nov. 9, 2010

"Delicious! I add an extra pound of ground chicken to the recipe. It is still gooey but I am able to form them into patties."

Reviewed Sep. 25, 2009

"One word - DELICIOUS!"

Reviewed Sep. 7, 2009

"made this and it was DELICIOUS, I wasn't sure how the patties were going to turn out... trying to form the patties the chicken seemed gooy, but once cooked they formed perfect size patties and were good....I will make again."

Reviewed Aug. 19, 2009

"Made these and loved them very much. Would recommened them!!!"

Reviewed Aug. 3, 2009 Edited Jun. 21, 2013

"By the way, something is wrong with the picture of the burger. It has a white prop in place of the burger shown in the magazine."

Reviewed Aug. 3, 2009 Edited Jun. 21, 2013

"Awful, just awful. I agree with the previous poster who said there is not enough binding agent. I followed the ingredients exactly and ended up with a big glob of slimy goo that was impossible to form into burgers and grill. I ended up adding tons of bread crumbs. The flavor was lacking and they came out dry. What a waste."

Reviewed Aug. 1, 2009

" Chicken is too moist to grill on a BBQ. Will fall through the rack!! Not enough binding agent to hold them together. I recommend pan grilling instead.  "

Loading Image

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.