Ground chicken is hardly something I pick up from the grocery store. My most common main dish ingredients for dinner are ground beef and chicken cutlets (my husband is not a fan of chicken on the bone.) So. Boring.
Believe me I’ve tried to convert him. I occasionally make a juicy whole roasted chicken and carve it up, but that’s as far as it gets. So obviously I’m always on the hunt for recipes with no bones involved.
I don’t remember what inspired me, but I got the idea in my head to make chicken burgers. I was making pico de gallo for a different recipe that day, so I decided to turn them into Mexican style burgers!
I know there’s no comparing a ground chicken burger to a ground beef one, I get that, but this burger certainly holds it’s own. The juicy pico de gallo and creamy guacamole give it an extra ooomph.
One of the tricks to a juicer burger is to NOT over handle the meat when your mixing it up.
My husband taught me another neat burger trick, grab two plastic container lids and spray the insides with oil. Ta-da. You now have your very own DIY burger press.
Now grab a beer and let’s fire up the grill. Summer is officially JUST A FEW DAYS AWAY BABY.
Mexican Chicken Burgers
Equipment
- Grill
Ingredients
For the burgers:
- 1 Lb ground chicken
- 2 scallions sliced into small rings
- 1 large egg
- 1/4 cup plain bread crumbs
- 2 Tbsp cilantro chopped
- 1/4 tsp Chili powder
- 1/2 tsp Garlic powder
- 1/4 lime freshly squeezed
- salt and ground black pepper to taste
- 4 buns for serving
Pico De Gallo
- 1 plum tomato diced
- 1 small red onion diced
- 1 jalapeno diced
- 1 lime juiced
- salt to taste
- 1 bunch cilantro chopped (may substitute for 2 cubes frozen cilantro)
Guacamole
- 1 ripe avocado mashed
- 1 Tbsp Mayo
- 1/2 tsp garlic powder
- salt and ground black pepper to taste
Instructions
- Preheat the grill. Combine the burger ingredients in a bowl, being careful not to over mix them. Form 4 patties and place them in the fridge on a wax paper lined baking sheet.
- Mix the ingredients for the pico de gallo and guacamole in two separate bowls, set aside.
- Remove the burgers from the fridge and grill over medium-high heat. 5 minutes on one side and 4 minutes on the second side. Assemble your burger with pico de gallo and guacamole. Enjoy! (Optional: spray the buns with oil and toast on the grill for 1-2 minutes before assembling.)
As always, I love hearing from you guys, especially when you make my recipes! Keep flooding my DM’s on @tomatoes_tomahtos
Until next time,
Sara
