My burger for the Arizona Cardinals was another pretty easy choice.  I love the flavors of the Southwest, and I bring them to bear in this burger.  

I start by fire roasting a Pasilla pepper (although you can use others), and then cleaning off the skin and seeds, leaving that slightly spicy, sweet flesh – which is my first burger topping.  Along with the pepper I like to use fresh guacamole and pico de gallo.  I’m using a chicken patty, so not to overpower the Southwestern flavors.  The chicken patty provides a perfect platform for all these flavors to blend together.  


  • 1 Burger bun
  • 8 ounces of ground chicken
  • 2 slices of Jalapeno Jack cheese
  • 1 Pasilla pepper 
  • ¼ cup of GUACAMOLE
  • ¼ cup of Pico de Gallo or SALSA 
  • Salt
  • Pepper
  • Olive oil


  1. Using tongs, roast the pepper over an open stove fire, placing it directly on the element and turning occasionally for 5-8 minutes, until the pepper is blackened.  
  2. Turn off the stove heat.
  3. Place the pepper in a plastic ziplock bag to sit for 10 minutes.
  4. Shape the ground chicken into a patty, and season it with salt and pepper.
  5. Put 2 Tablespoons of olive oil in a shallow, non-stick pan, and turn the heat to medium-high until the oil is hot.
  6. Sear the chicken patty.  Hear it sizzle!  Cook it for about 3 minutes on each side.
  7. Add cheese to the top of the patty while still in the pan.
  8. Cover the pan for 2-3 minutes until the cheese melts.
  9. Remove the lid from the pan and turn off the heat.
  10. Transfer the meat to a plate to rest for 3 or 4 minutes while you toast the bun.  
  11. Place bottom half of bun on the plate.
  12. Place peppers onto the bun.
  13. Place burger patty onto the bun.
  14. Top with Guacamole and Pico de Gallo.
  15. Serve with a side of tortilla chips.

Here's hoping this spicy burger and the Arizona Cardinals bring the heat this year!

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