Paleo Jalepeno Chicken Burgers
I put 3 Jalapeño in cause I like it spicy and it made about 10 burgers for us so just be a little weary about using 3 lbs of ground chicken and I wouldn't put as much cumin in it again. It was a bit strong with 2 tsp.
Credit for recipe to: http://onceamonthmom.com/paleo-jalapeno-chicken-burgers/
Also since it made a lot I thought I would include freezing instructions so you can have them for again another day without have to start from scratch!
Alternate patties with squares of parchment/wax paper. Place in a freezer bag, label and freeze. To serve: Thaw. Grill over medium-high heat until burger is cooked through. Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.
- 3 pounds ground chicken
- 1 1/4 cups white onion, diced
- 1/2 cups fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, diced
- 2 teaspoon dried cumin
- 2 teaspoon dried paprika
- 2 teaspoon red pepper flakes
- 2 Avocados
- 1/2 lime, squeezed for juice
- 1 Roma Tomato, diced
- 2 Tablespoon Red Onion, finely diced
- 1 teaspoon ground black pepper
- 2 teaspoon Kosher salt
- 1 teaspoon garlic powder
1. Using clean hands, mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl.
2. Divide mixture and form into 8 patties. Grill over medium-high heat until burger is cooked through.
3. Flip when bottom side of burger no longer sticks to the grill grates.
4. Top with guacamole if desired.
1. Peel, pit and mash the avocados in a small bowl.
2. Squeeze in lime juice, pepper, salt, garlic powder and stir Gently stir in tomato and onion. 3. Chill if desired. Stir.
Guacamole turns brown if kept for too long. To prevent some browning, shake bowl to get out air pockets. Then add a sheet of saran wrap, pushing it down so that it sits on top of the guacamole. Seel container with lid or another firm piece of saran wrap.