Recipe by kemosuave
"Looks and tastes great. With the price of beef nowadays I needed a healthier and a little cheaper way to get my burger fix. You could use ground turkey instead of chicken, I would think. And toasting the buns adds another layer of flavor."
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1 1/2 pounds
minced yellow onion
minced fresh cilantro
shredded Cheddar cheese
jalapeno pepper, seeded and minced
ground black pepper
hamburger buns, split and toasted
guacamole, or to taste
chopped fresh cilantro, or to taste
This is gooooood, and I'm surprised! I hate, hate, hate dried out no flavor poultry burgers and admittedly really afraid of the end temp being 160 degrees... but determined to followed the directions exact since I planned to review ... baby!... The spices did the trick! I made them thick and in my cast iron to 160 mark. I can even say they came out almost juicy... I served the guac on the side and we enjoyed every bite with a side salad, felt healthy and satisfied! Try this one they are really good.
Awesome! I bought a 1 pound package of ground chicken, so I just used that instead of 1-1/2 pound, but kept everything else the same. I mixed these up the day before, formed them and put them into the fridge to allow the flavors to blend before cooking them tonight (this also firmed them up a bit). These had a great explosion of flavor that we all loved. I also used homemade guacamole, and hubby had salsa on his b/c he doesn't care for guac. These were a hit at dinner tonight...a definite keeper~YUM! Thanks for sharing. :)
If one of the great chefs on this site could post a picture that would be fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Cheddar and Guacamole Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 197
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