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Fiery Ciabatta Chicken Burgers

Contributed By: Adrian | See all of Adrian's recipes
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Active Time:  35 Minutes
Total Time:  2 Hours
  4 Servings
My wife and I enjoy spicy foods. We have recently decided to start eating healthy foods, so we wanted to merge the two ideas together. We hope that you enjoy our recipe as this is our first one. We recommend using same ingredients before making mods.
4 Fresh Ciabatta Bread Buns
2 Chicken Breasts – trimmed from fat and cut into strips (about 1.5 lbs)
½ Green
½ Red
½ Habanero Chili
1 Jalapeno
1 Serrano Chili
1 Dried California Chili pod
1 Dried Black Chili pod
4 Leafs of Romaine Lettuce – hearts out and leafs julienned to about ¼ inch strips
½ Red Onion – thinly sliced into rings
1 Tomato - ¼ inch sliced (hothouse, beefsteak, or on the vine)
Other Ingredients:
½ Cup Asiago Cheese (finely shredded)
8 tsp Olive Oil Mayo (reduced fat preferred)
2 TBS Worcestershire Sauce
1 TSP Garlic Powder
1 TSP Freshly Ground Pepper
1 ½ TSP Kosher Salt
4 TBS Extra Virgin Olive Oil (two for cooking one for brushing one for chicken)

Boil 4 cups of water. Remove seeds and stems from the dried chilies and place in the bowl of hot water for 30 minutes to rehydrate. Put a plate or some weight over it to ensure it is submerged. Spread a little oil over the remaining chilies and peppers and roast over flame until the skin blackens and will be easy to remove. Let cool to touch. With a knife, scrape off the skin stems and seeds, discard. Chop up the peppers and chilies into small chunks, put in a bowl. Do the same to the rehydrated chilies.

Cut chicken into approx. 1 inch strips and run through a meat grinder until everything has come out. You may want chop up anything that’s left over inside the grinder when you take it apart. Alternatively, you can use a food processor or a knife. Make sure it ends up in a paste like consistency. Place the chicken in with the peppers.

Add Worcestershire sauce, salt and pepper, 1 tablespoon of olive oil and nearly all of the garlic powder. Mix to incorporate all of the ingredients. Let marinade for one hour in a refrigerator. On a wax paper, divide the chicken mixture into 4 equal size piles. Gently form into round patties. They should be a bit larger than the Ciabatta. Refrigerate if you’re not ready to cook them yet.

Brush buns with a little olive oil on all sides, inside and out. Sprinkle remaining garlic powder on all sides of the bread.


Place the buns in a toaster oven for about 5 minutes until nicely crisp, but not burnt.

Brush a little olive oil on the iron skillets and warm on med-high to high heat. When sizzling hot, gently flip the patties onto the hot skillets. Do not move or rotate the patties until they are ready to flip. You may want to add a touch of olive oil if you feel that the skillet a little too dry. Cook for about 3 minutes. With a metal spatula, scrape in between the patties and skillet to ensure it’s not sticking, then in one motion; flip the patties to the other side. Add a touch of oil. Divide equally and place the Asiago cheese on the patties. They will need to cook for another 2-3 minutes. Double check the internal temperature is at 165F. I check by sliding the thermometer in horizontally from the edge to the center of the patty. Remove from skillets. Cheese will not necessarily melt all the way.

Spread 1 teaspoon of mayo on each half of the bun. Place a little shredded lettuce (about ¼ cup) on the bottom, followed by a few rings of onions, and a slice of tomato. Top with a patty and cover.

Burger has a little kick to it, but it’s one of the better chicken burgers you will have. I recommend using same ingredients before making modifications. I find that the iron skillet gives it the best browning and char. I would not try this on a grill as it will likely fall apart.

Date Added: 05/06/2012
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