Jalapeno Chicken Burgers

Add granulated garlic, cumin, paprika, salt, mayo, jalapeño, onion and cilantro to a large bowl. Mix with a fork to combine. Add chicken and mix thoroughly until well-combined.

Coat a large plate with non-stick spray or oil. Using oiled hands (or an oiled ice-cream scoop), form mixture into 5-6 balls, place on plate, and chill, uncovered, at least 10 minutes and up to 2 hours (this step will help keep them firm). If chilling for more than 2 hours, cover with plastic and chill up to 2 days.

Heat 2 tablespoons oil in a large nonstick skillet over medium. Working in 2 batches, transfer the chicken into skillet and use a spatula to press them into patties. Cook, until dark brown underneath, about 3 minutes. Be sure to use one spatula for pressing the raw patties and a different spatula for flipping the cooked ones. Turn and cook on the second side until burgers are fully cooked (internal temperature of 160F), about 2 minutes more. Let them rest for about 5 minutes before putting them into a bun, adding toppings galore, and biting into juicy goodness.