Southwest Chicken Burgers yield 4 servings
Ingredients
1 avocado, peeled and pitted
1/4 cup fresh cilantro leaves
2 tablespoons reduced-fat sour cream
1/2 teaspoon chili powder
salt and pepper to taste
1 pound ground chicken breast
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 fresh jalapeno pepper, seeded if desired and finely diced
2 green onions, finely chopped
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
ground black pepper to taste
4 slices cheddar cheese
4 hamburger buns, split
1 cup shredded lettuce
1/4 cup salsa
Directions
1 avocado, peeled and pitted
1/4 cup fresh cilantro leaves
2 tablespoons reduced-fat sour cream
1/2 teaspoon chili powder
salt and pepper to taste
1 pound ground chicken breast
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 fresh jalapeno pepper, seeded if desired and finely diced
2 green onions, finely chopped
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
ground black pepper to taste
4 slices cheddar cheese
4 hamburger buns, split
1 cup shredded lettuce
1/4 cup salsa
Directions
- To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
- Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
- Preheat an outdoor grill for medium heat.
- Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
- Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.