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Bottom-Friendly Jalapeño Chicken Burgers



Active Time:

30 min

Total Time:

30 min

Why is this better on your bottom?

  • 99% fat-free ground chicken breasts 

  • Plant diversity

  • Plant-based "cheese" slices 

  • High-quality, high-fiber buns 

More butt & gut goodies

Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
  1. Add all the patty ingredients to a bowl and mix well. Divide the mixture into four and roll each divided portion into balls. If these are too big for you, feel free to divide the mixture even more, making sure you have enough buns and cheese slices to accommodate.

  2. Add all the cilantro mayo ingredients to a bowl and mix well. Set aside.

  3. Place a heavy skillet over medium-high heat and once hot, add 2 tbsp of olive oil. Add the balls of patty mixture (cooking 2 at a time to ensure you don't overcrowd the pan) and flatten into a patty using your hand or the back of a spatula. Cook for 3-4 minutes on the first side. After flipping to the second side, add a slice of dairy-free cheddar to the top of the patty. 2 minutes into cooking, add 1/2 tbsp of water to the pan and cover to cook for 2 more minutes until the cheese is melted. Repeat the process until you've cooked all the patties.

  4. Slather the buns with the cilantro mayo sauce and top with a patty, microgreens, tomato, and dig in. Bottoms up!


For the patties:

  • 1 pound of ground chicken breasts or ground turkey

  • 1 jalapeno, diced

  • 1 onion, diced

  • 2 cloves of garlic, minced

  • Juice of one lime

  • 1 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 1/2 tbsp ground cumin

For the cilantro mayo sauce:

  • 1/2 C vegan mayo or regular light mayo

  • 2 tsp Dijon mustard  

  • 2 tbsp cilantro, chopped

  • Juice of 1/2 lime

For the burgers:

  • 4 high-quality, high-fiber burger buns, toasted

  • 4 slices of dairy-free cheddar slices 

  • Microgreens for topping

  • Sliced tomatoes for topping

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