At the University of Nevada in Reno non-beef burgers such as this Santa Fe Chicken Burger have become some of the most popular options at the Downunder Café, the main residential dining facility, according to Chef John Worring of Chartwells. Worring uses a marinated, grilled whole-muscle chicken breast and tops it with a grilled green chili and Pepper Jack cheese.
The sandwich “provides a burger option for students who prefer the taste of chicken over beef,” Worring says. “Also, it gives students, who are growing tired of the [beef] hamburgers, something new to try.”
Worring does admit that the chicken breast takes longer to cook compared to a beef patty. “The fact that is it ordered frequently indicates its popularity as guests are willing to wait a little bit longer for it.”
4 oz. marinated chicken breast
1 pickled green chili
1 slice Pepper Jack cheese
1 toasted hamburger bun
1 oz. Santa Fe sauce (made up of equal parts mayonnaise, ketchup and steak sauce)
Shredded lettuce for garnish
Sliced tomatoes for garnish
Sliced onions for garnish
1. Grill chicken breast until fully cooked. Grill green chili.
2. Melt cheese on grilled chicken breast by putting metal grill over cooking meat and cheese. Assemble burger as follows: bottom bun, grilled chicken breast with cheese, green chili, Santa Fe sauce and top bun.
3. Serve with shredded lettuce, sliced tomatoes and sliced red onions.