Description: Bold, juicy, and loaded with character, these chicken burgers bring the heat without losing balance. Cattle Call Rub delivers umami depth, while sautéed jalapeños and onion add a subtle kick. Finished with sharp tasty and a slick of smoky Trailblazer Sauce, it’s a burger that’s anything but basic — big on flavour and made to impress.
Ingredients:
- 1 tablespoon avocado oil
- 1 yellow onion, diced
- 1-2 jalapeños diced (remove seeds for mild heat)
- 500g ground chicken thighs or 5% fat chicken mince (available at Coles)
- 2 cloves garlic, finely chopped
- 2 tablespoons roughly chopped fresh coriander
- 2 tsp Cattle Call
- 1/4 cup Trailblazer, plus extra for serving
- 4 slices sharp tasty cheese
For Serving:
- Thinly sliced tomato and red onion
- Optional Dill Pickle Slices
- Milk or Potato Bun
Instructions:
- Sauté the onion and jalapeño in avocado oil over medium heat until soft and translucent (6–8 minutes), then transfer to a bowl to cool.
- Combine chicken mince with the cooled onion mixture, garlic, coriander, and Cattle Call. Mix until just combined and form into 4 patties.
- Chill the patties for at least 15 minutes or overnight.
- Preheat your grill to high heat. Cook the patties until grill marks form and they release easily, about 6–8 minutes. Flip, brush with Trailblazer, and cook another 6 minutes until nearly done. Flip again, brush with more sauce, top with cheese, and cook until melted and the patties reach 74°C.
- Serve the chicken burgers on buns with tomato, pickles, onion, and a generous drizzle of Trailblazer.
Hot Tip:
For extra juicy burgers, don’t skip chilling the patties before grilling — it helps them hold their shape and lock in moisture. Bonus points if you toast the buns right on the grill while the cheese melts!
Serves: 4