I tried Martha Stewart's green-chile chicken burgers. The recipe only called for 6 ingredients but was anything but simple to make.

These patties, which call for cilantro and green chiles, are far from your average cheeseburger. I began by gathering the ingredients, which included ground chicken, cumin, diced green chiles, cilantro, salt, and pepper.

The recipe also called for a beefsteak tomato, sesame buns, sour cream, Dijon mustard, and lettuce for serving.

This combination of ingredients was outside my standard-burger comfort zone. Still, I gathered everything and did the necessary prep work, like draining the canned chiles, slicing the tomato, and chopping the cilantro.

The burger recipe was accompanied by a walk-through video on Stewart's website, so I watched it to see if there were any helpful tips I could pick up before beginning.

The chef in the video said the raw patties were very delicate, so I started to get nervous that my burgers would fall apart before they reached the grill.

However, I did exactly what she suggested. I drained the green chiles well, mixed the ingredients together, formed patties, and chilled the raw burgers in the refrigerator to firm them up.

When I took them out of the fridge, the plate was covered in liquid that had seeped out of the burgers while they chilled. The patties themselves looked crumbly and wet and fell apart when I touched them.

After draining the juices in my sink, I tried refrigerating the patties for another hour in hopes of seeing them firm up. However, even after two hours of chill time, the burgers remained wet and mushy.

When it came time to grill the patties, my precautions seemed to have done little to help.

As I picked up the burgers from the plate, they started falling apart, so I had to re-form the patties. Following the directions from the video, I spread oil on the surface of each one before dropping it onto the grill.

I let the burgers cook for about five minutes on each side. When it was time to flip them, two out of four patties fell apart completely, and the other two lost pieces of meat here and there.

After 10 minutes on the grill, the burgers reached an internal temperature of 165 degrees Fahrenheit, a signal that the chicken had cooked through.

Next, it was time to prepare the toppings. I followed the suggested two-minute grill time for the sliced tomatoes, but unfortunately, they didn't get the dark, caramelized grill marks I'd have liked.

The heat time for the sesame buns also seemed off to me. The recipe said they'd only need to sit on the grill for about a minute, but this wasn't enough time to fully heat the bread.

Though the buns got warm and toasty, I think they needed another minute or two on the grill.

To plate Stewart's burgers, I stacked a dollop of sour cream and a bit of Dijon mustard, a patty, a tomato slice, and a lettuce leaf on a sesame bun. The fully assembled burger looked colorful and impressive.

When I took a bite, I was surprised at how delicious the sour cream was as a burger condiment. The tartness of the creamy topping cut through the slight spice of the cumin and chile and ended up being my family's favorite part of the burgers.

However, we thought the patties themselves tasted like they should've been part of a taco-night menu instead. The chicken patties, rich with earthy green chiles, cumin, and fresh cilantro, had a unique flavor profile that wasn't anyone at my table's favorite.

I didn't like many parts of this recipe, from the fall-apart chicken-burger mixture to the under-heated sesame buns. Still, my husband and I sat at the dinner table, puzzling over what we could do differently to improve the recipe.

If I attempted these burgers again, I'd add eggs and breadcrumbs to the ground-chicken mixture to help the patties stay together better.

I'd also add a sharp-cheddar cheese to the mix, which might help balance the acidity of the sour cream, mustard, chiles, and spices.