recipe: how we do chicken burgers

Burger layer 1

Burgers are one of those easy weeknight meals that everyone should have in their basic rotation. As long as I already have the meat defrosted (ok, so some forethought is required) I can have these ready to eat in under 20 minutes. All it takes is mashing up some ground meat with spices and an egg and grilling the patties. 

We do our chicken burgers up "California style" (my name for it) with mashaed avocado and jalapenos. I like light and fresh toppings with a meat like chicken.


california-style chicken burgers (yields 5-6 burgers)

for the burgers:

  • 1 lb ground chicken
  • 1/2 tbsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 egg
  • salt and pepper

for the toppings:

  • 1 avocado, mashed
  • 1 jalapeno, sliced into circles
  • dijon mustard
  • harvarti cheese
  • whole wheat hamburger buns
  • greens (spinach, lettuce, whatever floats your boat)

As a note: I grill indoors on a one-heat setting George Foreman grill, so this recipe caters to that. Times and temps may change for your outdoor grill.

Turn your George Foreman to medium-high heat (or if yours is like mine, let it heat up to its one setting). Mix the ground meat, spices, and egg together and form into 3/4-inch thick patties. I work in batches to grill because I can only fit two at a time on mine. Close the Foreman grill lid and cook for 4-6 minutes, or until the internal temperature reads 165*F. 

While the burgers are cooking, slice the jalapeno, mash the avocado, and lay out any additional toppings you are using. Assemble burgers. Eat burgers. Go back for seconds (sometimes you just need to).

What is your favorite burger combination? I'm looking to feature more burgers and want to give you the shoutout you deserve for having such a kick-ass burger combination.

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