There is no shortage of flavor here! Moist and juicy ground chicken patties get a major upgrade with Sargento® Shredded Parmesan Natural Cheese, jalapeño, butter, herbs, roasted garlic, and spices -- and that is just the patties. The flavor goes uphill from there with a fresh garnishing of Sargento® Sliced Gouda Natural Cheese sliced tomatoes, arugula, and homemade sriracha aioli for an added kick.
Ingredients
Directions
- Preheat oven to 400 °F.
- Cut ¼ inch from the top of a whole garlic head to expose the individual garlic cloves. Lightly coat with olive oil, wrap in foil, place on a small baking sheet, and bake for 30 minutes. Remove the skin from the 3 garlic cloves, place in a small bowl, and smash. Set to the side.
- In a large bowl, add ground chicken, egg, parmesan cheese, jalapeño, butter, cilantro, garlic, rubbed sage, 1 tsp. black pepper, and salt. Mix together with hands and form into palmed-sized patties. Set to the side.
- In a large skillet, cook the patties at medium-high heat for 3-4 minutes per side. Add two slices of gouda cheese after flipping each patty over. The patty is cooked when the center is firm, and the juices run clear.
- For the aioli, combine the mayonnaise, sriracha, lime juice, ¼ tsp. black pepper, and smoked paprika in a small bowl. Whisk together until smooth.
- To serve, layer a bun with arugula, a sliced tomato, and sliced red onion. Add a chicken patty and top with freshly sliced jalapeño and sriracha aioli.
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