Thursday, July 24, 2014

Chicken Fajita Burgers

It seems that more often than not, I run into the problem of my eyes being twice as big as my stomach. These burgers are the perfect example. You better be sure that you are famished before trying to devour an entire 1/4-lb. burger, topped with a large dollop of guac and piled high with sautéed veggies. But you know what, I wouldn't have it any other way. The fact that they were so easy to make, and extremely flavorful is a win win in my house, which means that they will be making an appearance again very soon!

Chicken Fajita Burgers

  • 1 lb. ground chicken
  • 1 large egg, whisked
  • 1 cup panko bread crumbs
  • 1 tbsp. Sriracha (or hot sauce of your liking)
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 batch homemade guacamole
  • 4 kaiser rolls, halved
  • 4 slices pepperjack cheese (optional)

In a large mixing bowl combine the chicken, egg, panko, sriracha, garlic powder, salt, and pepper. Mix well to combine, then form into 4 evenly sized patties. Press thumb into center of each patty to create a small crate. This will keep the burgers from shrinking on the grill.

Preheat grill to high. Grill burgers cooking 5 minutes on one side, then flipping and cooking for another 5 minutes. Remove burgers from grill and allow to rest for a couple of minutes. If you are using cheese, add the cheese onto the tops of the burgers during the last minute of cooking.

Meanwhile, heat olive oil over medium high heat in a large skillet. Add in the sliced onion and bell peppers. Cook for about 8-10 minutes until the veggies are softened.

While grill is still hot, add halved burger buns to hot grill and allow them to toast for a minute or two.

To serve, place a chicken burger onto each bun bottom, top with a large dollop of guac, and the sautéed veggies.

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