Ingredients
1 pound ground chicken
1 teaspoon ground cumin
2 cans (4 ounces each) diced green chiles, drained
1 cup packed cilantro leaves, chopped, plus sprigs for serving
Coarse salt and freshly ground pepper
Neutral oil, such as safflower, for brushing
1 beefsteak tomato, cut crosswise into 4 slices (each about 1/2 inch thick)
4 sesame buns, split
Sour cream, green-leaf lettuce, and Dijon mustard (optional), for serving
Preparation
Heat grill to medium-high. Combine chicken, cumin, chiles, chopped cilantro, and 1/2 teaspoon salt; season with pepper. Divide mixture into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown and a thermometer inserted into thickest parts registers 165 degrees, 8 to 10 minutes.
Lightly brush tomato slices with oil; grill, flipping once, until charred, 2 minutes. Season with salt. Grill buns, cut-sides down, just until toasted, about 1 minute. Serve burgers on grilled buns with tomato slices, cilantro sprigs, sour cream, lettuce, and mustard.
