Fiesta Chicken Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

My Family LOVES Mexican, so I try to get creative so it’s not the same old thing.I created this idea about 10 years ago first as a Black Bean Relish Stuffed Chicken Breast, then it morphed into a burger a few years later for simplicity.


Warm Black Bean Relish:

1 16oz can of Bush’s Black Beans drained and rinsed

1/3 cup finely chopped red bell pepper

1 finely chopped and seeded jalapeno

1/3 cup finely chopped cilantro

1/3 cup frozen corn

2 packs Old El Paso Original Taco Seasoning

½ cup water

6 oz finely shredded Monterey Jack Cheese

Fiesta Sour Cream Sauce:

1 16oz Sour cream

1/3 pack of dry Fiesta Hidden Valley Ranch powder

2oz of Mild Pace Picante salsa


3 pounds ground white meat chicken

½ Cup finely chopped cilantro

1 table spoon cracked sea salt

Zest of 2 limes

½ cup fresh squeezed lime juice

Misc Items:

6 Freshly Baked Ciabatta Rolls

1 head of Butter Lettuce

1 large tomato

Vegetable Oil to oil grill


Directions To make the Warm Black Bean Relish, chop peppers, jalapeno, and cilantro into small pea sizes pieces and combine in a mixing bowl with other ingredients except the Monterey Jack Cheese. Place in a fire proof skillet on the back side of the gas grill over medium heat stirring often until warmed but still crunchy. Once vegetables are cooked through and warm add the Shredded Monterey Jack Cheese, stir and combine. Keep warm until assembling the burgers.
To make Fiesta Sour Cream Sauce, combine all ingredients in a mixing bowl and refrigerate until assembling the burgers.
To make the patties, combine all of the ingredients together in a large bowl, mixing together well to make sure all ingredients are evenly distributed. Divide mixture into 6 equal portions and form into patties. Set aside to continue marinating until grilling time.
Heat the grill to medium about 325 degrees. When the grill is ready, with a cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and close grill lid. After cooking for 5 minutes, the top of the patty should look a little white, like it has cooked a little. Flip patties, close the lid and continue cooking another 5. Do not push down on the patty because this will release the juices. Remove the patties from the grill and place the sliced buns, cut side down, on the outer edges of the rack to toast lightly.
Chop tomato into 2cm slices and break Butter Lettuce into bun sizes pieces.
To assemble the burgers, top each side of the bun with 1 tablespoon of Fiesta Sour Cream Sauce and spread evenly. Then add the burgers to the bottom of the bun, top with 2 table spoons of the Warm Black Bean Relish, add 2 leaves of Butter Lettuce, and 1 tomato slice. Add the top of the Bun and enjoy!
Makes 6 burgers