This super delicious hot and sweet loaded peach habanero chicken burger recipe is juicy, moist, and flavorful! Your problems with dry chicken in your burgers will be in the past, and you can have these burgers on the table in just half an hour. The peach habanero sauce is the star in this burger, and you will be the star of your party after you make this. We are obsessed.
This burger is the bomb, is what I would say if I wasn’t totally original. But, in this case, it actually kind of holds up. Spicy, flavorful, crunchy, cheese, razor-thin onions, and a squishy, buttery bun make this burger a… wait for it… explosion of flavor. Today’s post is Burger Heaven. That’s not a shy looking burger right there, he’s bold and beautiful. This ground chicken burger recipe is different. These burgers are really delicious and need your attention. This peach habanero chicken burger is juicy, full of flavor and many more things (all good).
Chicken burgers are a bit more temperamental than beef or lamb, as they have way less fat and can dry out if overcooked. Treat them well, give them all the help they need. Stuff them with goodness, and don’t skimp. Be gentle. Stay around the grill, keep your tongs within reach and you’ll have juicy, flavorful burgers that’ll lighten up your bite and it so flavorful that the other meat won’t be missed.
Toppings are also a major part of the perfect burger, don’t you think? My burger might be simple at times, but I never ever skimp on my toppings. I’ll take my sweet time to load him up and enjoy every single bite with toppings jumping all overboard. That’s what I’ve done for so many years – and it’s no different now with this recipe. This juicy peach habanero chicken burger has provolone melted on top and a generous spoonful of peach habanero sauce is spooned over it while serving.
You could easily make this with ground turkey or ground beef. Either way, the flavors from the peaches, cheese, cilantro, and onion rings make these burgers incredible.
The Peach Habanero Sauce:
Peaches are in abundance in summer, and what better way to transform them than into this tasty sauce? This peach habanero sauce came about when I had this intense craving for mango habanero sauce, and none of my local stores carried the mangoes that I loved. I substituted it with peaches and it was so good. I’ve made it thrice in the last month and couldn’t wait to share it with you.
It’s quite a simple sauce and requires ingredients that you already might have at home. This can be stored for about two weeks in the refrigerator. You can use it in dressing, as a topping for grilled chicken, or even on shrimp too. It is perfect in this chicken burger.
Peaches and Roquefort go great together. Blue cheese (or bleu cheese) is sharp and pungent, which makes it a great cheese to pair with sweet, juicy and slightly tangy peaches. I also love provolone, with how beautifully it melts and how it works with the spicy peach habanero sauce.
Tips and tricks to make the best ground chicken burger- peach habanero chicken burger:
- Don’t over handle the meat. You don’t want the ground chicken patties being compacted or pressed hard.
- The additions while making the lean ground chicken burger is key. Don’t skimp on the bread, the sauce or the egg.
- Form the patties and place them on a wax paper or an oiled plate.
- Make a slight indentation or depression on the burger, so that it cooks evenly and is flat.
- If you are grilling, make sure to oil the grill and slide it carefully with a metal spatula.
- Regarding cooking temperature: every BBQ or grill is different, and burger thickness will vary. We cooked the burgers in our BBQ on medium-high heat for 5 minutes on one side and 4 minutes on the other side. If you’re unsure they are properly cooked, you should use a meat thermometer. The inside meat temperature should read at least 165F. You could also use a grill pan or frying pan to make these.
- If you are cooking in a cast iron pan or non stick, let the pan get hot. Add a tbsp of oil and slide the burgers. Do not touch or mess with it. Once it brown on one side, which will take about a minute on medium heat, flip and cover and cook for 5 more minutes. You can top it off with cheese and let it melt for about a minute.
Toppings for the peach habanero chicken burger:
These chicken mince burgers can be pretty healthy or indulgent depending on how you top them. I’d say, go for it. Load him up.
- onion rings
- fries
- raw onions
- sauteed onions
- tomatoes
- lettuce
- spring mix
- cheese(important)
- Sauce
- ketchup
- avocado
My favorite way of serving these chicken burgers for big parties is to have a burger station. Buns, chicken and all the toppings laid out and everyone can pick and chose, make their own burger. Perfect for grilling parties. It’s also a great place to mingle and each one is customizable.
- 1 tbsp vegetable oil
- ½ red onion, finely diced
- 4 garlic, finely minced
- 1 cup peach chutney or 3 sweet peaches finely chopped
- 4 jalapenos- sliced
- 2 habanero or 4 if you want it SPICCYYY
- 2 spoons tomato paste
- 1 tbsp mirin
- ¼ tsp salt
- ½ cup water
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1 pound fresh chicken mince
- ½ cup chopped cilantro
- 3 tbsp chopped mint(optional)
- 4 slices of white bread, powdered or crushed
- 1 large egg
- 1 tbsp olive oil
- ⅓ cup of the peach habanero sauce
- salt
- Burger buns
- Roquefort cheese or Spiced provolone
- lettuce
- sliced jalapeno
- fried onions or crunch onion rings
- tomatoes, thinly sliced
- raw onions, sliced horizontally
- In a sauce pot, add vegetable oil and keep it on medium heat. Add the red onion and garlic, saute for few minutes until it gets soft. Add the chopped peach, jalapeno, habanero and saute for 2 minutes. Once the peaches are slightly soft, add the tomato paste, mirin, brown sugar and water. Let it come to a boil. Turn it off and grind it to a coarse paste. Pour it back in the sauce pan and simmer for 5-10 minutes. Check for salt and turn off the heat. Immediately add a touch of lime juice. Set aside.
- In a mixing bowl, add the chicken mince, cilantro, mint, soft white bread crumbs, egg, olive oil, peach habanero sauce. Add a little salt and using your clean hands, mix it lightly. Do not overmix it. Handle it very gently. Set aside for atleast 30 minutes or upto 3-6 hours in the refrigerator until you are ready to grill or pan fry it.
- Use a large ice cream scoop to make chicken into portions. Keep it on a wax paper or a oiled platter. Lightly press it. Make an indentation in the middle so the burgers cook evenly.
- Take a large flat bottomed cast iron pan and let it get hot. Add a teaspoon of oil and carefully slide the chicken patties. Let it brown on side for about 2 minutes and flip it, cover and cook for 5 minutes. Add a piece of cheese and cover, let it melt. Take it out and set aside.
- If you plan on grilling, heat up the grill to 450 degrees. Oil the grill well, and slide the burgers gently and don't mess with it. Cover and cook for 5-7 minutes. Grill all the patties and set aside.
- Mildly toast the buns. Add a teaspoon of sauce, top it with the chicken patty. Add onion, tomato, onion rings, and some greens. Cover the top and serve with some sauce.
- Very important to refrigerte overnight
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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I am drooling…want some onion rings too 🙂
OMGeeee what a flavor packed burger, Ash! I looove habaneros, but never thought to combine it with peaches! Genius! All the toppings – I’m SO with you! Delicious and gorgeous…. I’m totally drooling!
That burger looks amazing!! Never thought to make a peach sauce for a chicken burger, but I must try it now!
Thanks so much for writing. Definitely try it out, you’ll love it.
xo