This is a quick and healthy weeknight recipe.
I went a bit crazy on the amount of cilantro, but it wasn’t overpowering at all. If you are not afraid of the heat, add one or two chipotle peppers in your mayo instead of the mild chili powder.
Ground chicken can easily become very dry. The addition of bread soaked in milk takes care of that. Your burgers will be very juicy, I guarantee it.
For the patties:
450 g (1 pound) lean ground chicken
2 slices whole wheat bread
1/2 cup milk
a bit of olive oil
1 onion, finely chopped
1 jalapeño pepper, seeded and finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon Mexican oregano (or regular oregano)
1 teaspoon kosher salt
about 1/3 cup dried breadcrumbs
1/3 cup fresh cilantro, finely chopped
1. Remove the crusts from the bread and cut it up in small pieces. Soak the bread in milk for 10 minutes.
1. While the bread is soaking, cook the onion, jalapeño and garlic in a bit of oil over medium heat until soft.
2. In a bowl, add the ground chicken, the onion mixture and the rest of the ingredients. Squeeze the excess milk from the bread (if any) and add it in. Mix well with your hands. You may need to adjust the quantity of breadcrumbs to get the right consistency. Form patties and cook until done.
For the mayo:
1/3 cup light mayonnaise
1 teaspoon chili powder
a pinch of salt and pepper
Mix all ingredients together.
For the sour cream:
1/2 cup reduced-fat sour cream
the juice of half a lime
a pinch of salt
Assemble your burger on onion buns. Put a bit of chili mayo on the bottom half, then the patty, slather the lime sour cream on it, add a slice of Monterey Jack cheese, put a few slices of avocado, lots of fresh cilantro, a bit more mayo on the top bun and enjoy!
Makes four to six burgers.