Again, I cannot say enough how good ground chicken is! And, I have to say I like it as a burger better than beef…YES.. I really do. And just knowing how much fat and cholesterol I am saving it makes it even better. The secret I have found with ground chicken is marinating it. Anywhere from 20 min to 24 hrs. in the frig and the flavor difference is amazing! Enjoy! 🙂
Makes 4 servings *if you do not use cheddar cheese it takes a lot of the saturated fat and sodium out of this recipe and is still delicious! And if you eat it bunless it takes most of the carbs out and even more sodium 🙂
In a medium mixing bowl combine until blended…
-1 lb. Perdue ground chicken
** I prefer Simply Organic brand herbs and spices in my recipes. If you use another brand it may alter the sodium count.
-1/2 tsp red pepper flakes
-1/2 tsp curry powder
-1/2 tsp paprika
-1/4 tsp coriander
-1/2 tsp onion powder
-1/2 tsp fresh ground pepper
-1 tsp dried cilantro
-1 tsp cumin
-2 tsp EV olive oil
Marinate in frig 20 min to up to 24 hrs.
You will also need….
-Whole wheat buns or whatever you prefer
-8 tbs. Taste of Inspirations Black Bean and Corn salsa (warmed just a bit in microwave in a microwave safe dish) or whatever brand you prefer
-1/2 c shredded sharp cheddar cheese
-Chopped fresh cilantro (dry will work too)
Spray a non-stick grill pan or skillet with olive oil spray. If you are using a grill press spray that as well.
With clean hands form chicken into 4 patties. Wash hands thoroughly.
Fry burgers on medium heat flipping once until they reach an internal temp of at least 170 degrees and are no longer pink inside.
Place cooked burger on bun (you can toast buns if you prefer) and spread 2 tbs of salsa, sprinkle fresh cilantro, then top with cheddar cheese. Gently press top bun on burger and serve with your choice of sides. My Roasted Potato Wedges would be a good pairing. You can find the recipe on the thechew.com 🙂
*Recipe can easily be doubled
Created with love by:
Char Head 🙂