Ground chicken burgers garnished with sweet and spicy jalapeños, crunchy tortilla strips, chili mayo, and refreshing jicama.
  1. Sprinkle the ground chicken generously with salt and pepper to taste. Form into four equal patties, and set aside.
  2. Cut your corn tortillas in half, and cut then cut the halves into quart-inch strips. Add frying oil to a skillet, about 1/4 inch deep, and place over medium heat. Test to see if the oil is ready by adding one tortilla strip. If ready, tortilla should immediately start to sizzle. Add enough tortilla strips to the hot oil to cover the bottom of the skillet, but do not pile on top of each other. Divide into a few batches if necessary. Once tortilla strips are golden brown, carefully remove from the skillet with a metal slotted spoon, and place on a plate lined with a paper towel. Sprinkle immediately with salt. Set aside.
  3. Place sugar, water, and vinegar into a small saucepan over medium heat. Bring just to a simmer, swirling pan to dissolve the sugar. Add the jalapeño slices and let come back up to a simmer, then off the heat. Set aside.
  4. In a small bowl, mix mayonnaise, lemon juice, chile powder, cayenne, and salt to taste. Set aside.
  5. In a larger skillet, add a tablespoon of oil to coat the bottom of the pan, and set to medium heat. Once oil is hot, add the chicken patties, cooking on one side until browned, about 5 minutes. Flip the patties and cook on the other side for another 5 minutes or so. Add the pepperjack, and continue cooking until the temperature of the burgers reach 165° F. Remove from the skillet and let rest.
  6. Assemble your burgers by adding all of the above condiments and fixings to taste.