First things first, I have a new niece!
Born just this morning! She is absolutely perfect, beautiful, sweet and snuggly. I couldn’t be happier for my sister-in-law (who is seriously my new hero – arrived at the hospital and 20 minutes later, baby!) and brother, and can’t wait to go spend more time with the newest addition to our family. AHHHH I just love babies!
Before I go, I have to tell you about the burgers I made for dinner last night. See, a couple weeks ago I was cleaning up some old posts, and came across a Trader Joe’s night dinner including Chicken Chili Lime Burgers, which I had loved at the time.
I remember wanting to recreate them at home at some point, and had even typed out the ingredient list off the package so I could come back later and have a shopping list all ready to go.
I’m so glad I did, because last night I came up with a recipe that both Ben and I liked even better than the original. I present to you a zesty twist on a TJ’s fave: Homemade Chili Lime Chicken Burgers. You’ve got to try these!
For four burgers, you’ll need 1lb ground chicken. I used Smart Chicken ground chicken which has 5% fat, so if you’re looking for a leaner alternative, ground turkey would also work. OR, you could ask your grocery store’s butcher to grind some chicken breasts for you, similar to what mine did for Thai Chicken Burgers!
Add flavor-packed ingredients to the chicken including 2 green onions, 1/4 cup red pepper (btw I HATE red pepper, but it’s just a background flavor in these burgers!), and 2 Tablespoons chopped cilantro.
Next add 2 teaspoons minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon red chili pepper flakes, which give the burgers even more zip.
The real hero, though, is the juice of half a lime. It give the burgers a real punch!
Mix all the ingredients together with clean hands, then form the mixture into 4 patties.
You can make these a couple hours ahead of time if need be, just make sure they sit at room temperature for 10 minutes or so before cooking, mmkay?
Next, heat a skillet or grill pan over high heat. Chili Lime Chicken Burgers are more of an indoor grill vs outdoor grill type of burger, which is just as well because I found out last weekend that the grill Ben and I have been using for the past four years was recalled like 2 years ago for faulty, I don’t know, flame thingies (?) which could set the grill door (or whatever it’s called) on fire. BLERG!
At any rate, spray each side of the burgers very well with non-stick spray, then grill for 3-4 minutes a side, or until cooked all the way through.
When the burgers are nearly cooked on the second side, add a slice of Pepper Jack Cheese, then place a large pot lid on top to allow the cheese to melt.
While the cheese is melting, mix up a batch of Lazy’s Girl’s Guacamole with 1 avocado, the other half of the lime used in the burgers, and a dash of salt, pepper, and garlic powder. It’ll be done lickity split!
Place the burgers onto a toasted thin bun, then top with guac!
Chili Lime Chicken Burgers
1lb ground chicken
2 green onions, chopped
1/4 cup chopped red bell pepper
2 Tablespoons chopped cilantro
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 lime, cut in half
4 slices pepper jack cheese
4 buns, toasted
For the guacamole:
salt & pepper
- Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.
- Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. Place a slice of cheese on top of each burger, then cover with a large pot lid, and allow to melt for about a minute. Remove burgers to a plate, tent with foil, and allow to rest for 5 minutes. Place each burger on a toasted thin bun, then top with guacamole.
- For the guacamole: Mash all ingredients together with a potato masher or fork.
Soooooo much better than I could have even hoped for! Satisfying, filling, and kind of spicy with a cooling touch from the fresh guacamole. Fantastic!
On the side I served grilled asparagus. That’s just 1 bunch trimmed asparagus snapped into thirds, then tossed with garlic salt and extra virgin olive oil, and grilled until tender.
I mixed them with halved heirloom tomatoes for a healthy and fresh side to our burgers.
And with that, I’m off. Baby time!