Skip the store bought burgers for these juicy, moist homemade chicken burgers. Make these in advance and store them in the fridge until you're ready to pop them on the grill.
In a large bowl, combine ground chicken, shredded carrot, green onion, garlic powder, salt and pepper. Mix well.
Crack the egg into the bowl, and add the breadcrumbs. Mixed until combined. If the mixture is too wet, add a couple more tablespoons of breadcrumbs.
Divide the mixture into 4 balls. Form into patties and place on a piece of parchment paper on a plate. Cover and refrigerate until ready to grill.
Preheat the barbeque to 350 degrees. Oil the grates and place the burgers on the grill. Cook for 15 minutes, flipping halfway through. While the burgers are cooking, rub 1 tsp of olive oil on the jalapenos and place on the grill with the burgers.
Grate the cheddar and swiss cheeses, and mix them in a bowl together. Set aside until you are ready to melt in on the burgers.
Once the burgers are flipped, cook for 3-4 minutes then add the cheese blend, about 2 minutes before removing from the grill. Once the cheese is melted, remove both the chicken and jalapenos from the grill.
In a bowl, add the garlic and mayo and stir until garlic in mixed into the mayo. Cover and refrigerate.
Slice the buns in half and spread the garlic aioli on both sides of each bun. Add the chicken burger, then the red onion, jalapenos, and spinach.
You can make these burgers up to 24 hours before they go on the grill. The longer they sit, the better they taste.
If you're gluten-free, instead of breadcrumbs use cornmeal. It holds the burgers together just as well.