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93% would make again

Spicy Chicken Burger

February 26, 2020
Spicy Chicken Burger


for 4 servings

Frank’s® Red Hot Lime Crema

  • 1 cup sour cream (245 g)
  • 2 tablespoons Frank’s Red Hot® Sauce
  • 1 lime, juiced
  • 1 lime, zested
  • 1 teaspoon kosher salt

Chicken Patties

  • 1 ½ lb ground chicken (680 g)
  • ¼ cup red bell pepper (25 g), minced
  • 2 tablespoons Frank’s RedHot® Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 teaspoons kosher salt
  • 2 tablespoons canola oil
  • 4 slices pepper jack cheese


  • 4 brioche burger buns, toasted
  • butter lettuce leaf
  • 1 avocado, thinly sliced
  • pickled chily


  1. Make the Frank’s® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank’s® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
  2. In a large bowl, combine the ground chicken, fresno chiles, Frank’s RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
  3. Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
  4. Assemble the burgers: Spread Frank’s® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
  5. Enjoy!
Spicy Chicken Burger