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.
The fat from the shredded cheese in the ground chicken is what makes this super moist. I did not add the onion, although it calls for it, since it was not mentioned in the instructions, and I actually forgot about it. Next time I would cut back a bit on the cumin so it doesnt taste so much like taco meat. I did add some lime zest to the meat, which gave it an extra kick. Overall, it was ok, but 5 stars for the awesome idea to add shredded cheddar for moistness, even though you dont really taste the cheese in the meat.
Excellent. The whole family loved, including the picky kids. I excluded the jalapeños inside the burgers, and let those who wanted them add the peppers as a topping to their burger. I also cooked them in my grill pan instead of the outdoor grill. I will definitely make these again.
Also, my grocer only sells the ground chicken in one pound increments, so I used two pounds of meat, and just eye-balled the cheese, onion and seasoning. I made 8 patties with the two pounds of meat.
These were great! I used ground turkey instead of chicken and they were very tasty. Super easy, full of flavor, and relatively healthy. We will definitely be making these again.
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.
Wow! These were fantastic! I made them in a skillet rather than on the grill, and put the lid on partway through cooking. The flavors are amazing together. So good! We will make these frequently.
My kids loved this and now ask me to make them these burgers over any other kind (including ground beef). I did grind my own chicken using thighs and breasts. I also seasoned the meat thoroughly. I used my guacamole recipe (which is out of the Rick Bayless Every Day mexican cookbook). We toasted our buns. They were divine!!!
* 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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