Thursday, October 16, 2008

Tex Mex Chicken Burgers

A little different burger, and healthier. It's so good -- my husband absolutely loved it! My kids did too, but I left the salsa off their burgers.


3 plum tomatoes
2 medium tomatillos, husks removed
1/2 red onion, halved
2 tsp garlic, minced
2 tbsp cilantro, chopped
1 chipotle chile in adobo sauce, minced (you can leave this out)
Coarse salt and ground pepper, to taste


1 1/2 pounds ground chicken (or turkey)
1/4 cup breadcrumbs
2 tbsp mayonnaise
1 egg, lightly beaten
1 tsp cumin
1/2 tsp salt and pepper
4-5 hamburger buns
1 avocado, seeded and sliced
Chopped cilantro for garnish

Preheat the grill to medium high and oil the grill grate.

1. To make the chipotle salsa, grill the tomatoes, tomatillos, and onion until charred and cool, about 4-5 minutes. In a food processor, add the tomatoes, tomatillos, and onion and pulse until finely chopped. Pour into a bowl, stir in the garlic, cilantro, chipotle chile, and salt and pepper to taste.

2. In another bowl, mix the chicken, breadcrumbs, mayonnaise, egg, cumin, and salt and pepper, until well-blended. Shape the mixture into 4-5 burgers.

3. Grill the burgers for 6 minutes per side, or until cooked through. Lightly toast the buns.

4. Top each burger with the salsa, an avocado slice, and a sprinkling of cilantro.

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