Chicken Jalapeño Burgers



  • 500g chicken thighs or breast, roughly chopped
  • 4 spring onions, roughly chopped
  • 2 tbs fresh coriander, chopped
  • 1 jalapeño, seeds removed
  • 2 garlic cloves, minced
  • 1 lime, zest only
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ - ⅓ cup grated tasty cheese
  • Salt and pepper
  • Coconut or vegetable oil, for frying


  • 5 burger buns
  • 1-2 tomatoes, sliced
  • Guacamole
  • Lettuce
  • 1 red onion, finely sliced
  • Mexican hot sauce


  1. Fit the Fusion Master Mincer with the Course Mincer Disc. Mince the chicken, spring onions, coriander and jalapeño into a mixing bowl.
  2. Add all remaining ingredients int the bowl (except the oil); mix until well combined.
  3. Lightly oil the Hamburger Press components. Place a Press Ring into the Base and add 1/5 of the patty mixture. Press down on the patty using the Hamburger Press.
  4. Repeat this process using remaining Press Rings and mixture. Remove chicken patties from Press Rings.
  5. Pour oil into a frypan and place over a medium heat until the oil is ready for frying. Fry patties for 4-5 minutes on each side or until golden and cooked through.
  6. Serve patties in burger buns with sliced tomato, guacamole, lettuce, red onion and Mexican hot sauce.

Tupper Tips:

  • Use guacamole recipe found in the Extra Chef cookbook.
  • Hamburger patties can be stored in the fridge or freezer.