Wednesday, March 30, 2011

Chicken Taco Burgers

Are you ready for spring?  I sure am.  I had a little taste of it when I was in San Diego last week, where the flowers are already starting to bloom.  What a change from our endless chilly weather here on the east coast!  I saw these chicken taco burgers on Elly Says Opa! a few weeks ago, but decided to save them for warmer weather when we could grill them.  But after my trip, I decided I couldn't wait to start grilling.  So I talked Vince into uncovering the grill and hooking up the gas tank, even though our overnight lows are still in the 20s (!!!!).

These were defnitely worth the effort of getting the grill out.  Served on low-carb English muffins with a cherry tomato and corn salad on the side, it was almost like spring was actually here.  I used my usual taco seasoning, which includes garlic and onion powder, and so omitted the fresh versions from the chicken mixture.  Like Elly suggests, we topped these with avocado and a little sour cream and adobo sauce mixed together (though I added a little mayo to the mix), and added a quick slaw on top for some crunch.

Chicken Taco Burgers

What's in them:

1 – 1 1/4 lb. ground chicken
1 1/2 tsp. chili powder

1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. smoked paprika
1/8 tsp. cayenne
2 Tbsp. chopped cilantro

2 Tbsp. cornmeal
2 oz. cheese of your preference, shredded or thinly sliced (I used extra-sharp cheddar)
buns and your toppings of choice for serving, such as avocado, chipotle mayo, or Mexican slaw (see recipe below) 

How to make them:

Lightly mix together the first 9 ingredients (through cornmeal) and salt to taste (about 3/4 tsp.).   Divide the mixture into 8 patties.  Place cheese on top of 4 of the patties, and then place the other 4 patties on top of the ones with cheese, leaving a border around the cheese.  Press the edges together to make 4 total patties.

Grill or pan-fry the burgers until cooked through, about 4-5 minutes per side.  Place on buns and top as desired.

Quick Mexican Slaw
Dressing adapted from one seen on Wan Life to Live

What's in it:

1 Tbsp. sour cream
1 Tbsp. mayo
Juice of half a lime
1/2 - 1 tsp. cumin
Pinch of salt
1 - 1 1/2 cups shredded cabbage, red, green or a mix

How to make it:

Combine first five ingredients, then stir in cabbage.  Use to top burgers, or eat as a side.

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