Southwest-Style Chicken Burgers
Nov. 2nd, 2021 11:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredLast week I was lazy and didn't actually make myself any food; I just kind of grabbed what was in the freezer or made a sandwich, since I was on afternoons. This week, I made Southwest-Style Chicken Burgers from the Better Homes and Gardens New Cookbook.
Ingredients
1 slightly beaten egg
1/4 cup finely crushed nacho-flavor or plain tortilla chips
3 tablespoons finely chopped green sweet pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound uncooked ground chicken
2 ounces Monterey Jack cheese with jalapeño peppers, sliced
4 kaiser rolls or hamburger buns, split and toasted
1 avocado, halved, seeded, peeled, and sliced
4 lettuce leaves
1/4 cup bottled salsa
Instructions
1. In a medium bowl combine egg, tortilla chips, sweet pepper, chili powder, salt, and black pepper. Add chicken; mix well. (Mixture will be wet.) Shape chicken mixture into four 3/4 inch thick round patties.
2. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat for 14 to 18 minutes or until no longer pink and an instant-read thermometer registers 165°F, turning once halfway through broiling time. Top burgers with cheese. Broil for 1 minute more or until cheese melts.
3. Serve burgers on toasetd rolls; top with avocado, lettuce, and salsa.
Thoughts and Variations
I used plain torilla chips, roughly a quarter cup of green pepper (I didn't want to measure 3 tablespoons and though 1/4 cup would be close enough), 1/2 teaspoon chili pepper, I accidentally shredded the cheese instead of slicing it, Kaiser rolls that I forgot to toast, and I skipped the salsa. This came together pretty easily, although the juice from the meat did once again set of the smoke alarm. XD I didn't burn anything this time though, so there is that.
The burgers turned out well; not too spicy, not too dry, and they cooked all the way through. I don't *think* anything was missing by omitting the salsa (I don't really like salsa) but if you like salsa, I'd go ahead and add it to your burgers. Unfortunately, since I really don't eat avocados, I had no clue how to pick a ripe one and didn't bother to google it. I'm pretty sure that's why the avocado tasted really bitter. Either that, or I just picked a bad one. I don't like avocado much to start with, but this was definitely worse than normal. The burgers themselves were tasty though, so they would be good with whatever kind of burger toppings you normally like. 👍 Will keep this one in mind for the next time I want burgers.
Ingredients
1 slightly beaten egg
1/4 cup finely crushed nacho-flavor or plain tortilla chips
3 tablespoons finely chopped green sweet pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound uncooked ground chicken
2 ounces Monterey Jack cheese with jalapeño peppers, sliced
4 kaiser rolls or hamburger buns, split and toasted
1 avocado, halved, seeded, peeled, and sliced
4 lettuce leaves
1/4 cup bottled salsa
Instructions
1. In a medium bowl combine egg, tortilla chips, sweet pepper, chili powder, salt, and black pepper. Add chicken; mix well. (Mixture will be wet.) Shape chicken mixture into four 3/4 inch thick round patties.
2. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat for 14 to 18 minutes or until no longer pink and an instant-read thermometer registers 165°F, turning once halfway through broiling time. Top burgers with cheese. Broil for 1 minute more or until cheese melts.
3. Serve burgers on toasetd rolls; top with avocado, lettuce, and salsa.
Thoughts and Variations
I used plain torilla chips, roughly a quarter cup of green pepper (I didn't want to measure 3 tablespoons and though 1/4 cup would be close enough), 1/2 teaspoon chili pepper, I accidentally shredded the cheese instead of slicing it, Kaiser rolls that I forgot to toast, and I skipped the salsa. This came together pretty easily, although the juice from the meat did once again set of the smoke alarm. XD I didn't burn anything this time though, so there is that.
The burgers turned out well; not too spicy, not too dry, and they cooked all the way through. I don't *think* anything was missing by omitting the salsa (I don't really like salsa) but if you like salsa, I'd go ahead and add it to your burgers. Unfortunately, since I really don't eat avocados, I had no clue how to pick a ripe one and didn't bother to google it. I'm pretty sure that's why the avocado tasted really bitter. Either that, or I just picked a bad one. I don't like avocado much to start with, but this was definitely worse than normal. The burgers themselves were tasty though, so they would be good with whatever kind of burger toppings you normally like. 👍 Will keep this one in mind for the next time I want burgers.
Avocado picking
Date: 2021-11-02 10:37 pm (UTC)There are several different kinds of avocado. Some of them don't do this, but the one you are most likely to encounter where you live is the Hass (often mislabeled "Haas"), which does. A ripe avocado has rough skin which is almost black, and is squishy but not mushy. When looking for one in the store, buy the one that is as close to that as you can find, and leave it on the counter until it matches. Cut it in half lengthwise around the pit, pop the pit out, and get a spoon between the skin and the contents to separate them. The skin should come off readily with little waste. What there is can be incorporated into the rest if one is mashing the avocado.
Re: Avocado picking
From: