Ingredients
1cupsour cream
2tbspFrank’s Red Hot® Sauce
1lime,juiced
lime zest,of 1 lime
1tspkosher salt
1½lbground chicken
¼cupred bell pepper,minced
2tbspFrank’s RedHot® Sauce
1tspgarlic powder
1tsponion powder
3tspkosher salt
2tbspcanola oil
4pepper jack cheese slices
4brioche burger buns,toasted
butter lettuce leaf
1avocado,thinly sliced
pickled chily
Preparation
In a small bowl, whisk together the sour cream, Frank’s® Red Hot Sauce, lime juice and zest, and salt. Set aside.
In a large bowl, combine the ground chicken, fresno chiles, Frank’s RedHot® Sauce, salt, garlic powder, and onion powder, then mix gently with hands until just combined.
Divide the mixture into 4 even portions, then shape them into 4-inch patties using wet hands.
Heat a 12-inch 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 for 5 minutes, until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue.
Flip the patties, then add a slice of pepper Jack cheese.
Reduce the heat to low and continue to cook for 5 minutes, until the internal temperature of the center of the patties reaches 165 degrees F.
Spread the 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, serve, and enjoy!
