Chilli Chicken Burgers

    Chilli Chicken Burgers

    2saves
    30min


    84 people made this

    These burgers are slightly spicy, served with salsa, lettuce and cheese on a bun. I came up with the idea for these burgers one night when I was feeling really creative, and they were a huge hit with my family.

    Ingredients
    Serves: 4 

    • 1 avocado, peeled and pitted
    • 1/2 cup fresh coriander leaves
    • 2 tablespoons light sour cream
    • 1/2 teaspoon chilli powder
    • 1 pinch salt and pepper to taste
    • 500g chicken breast mince
    • 115g jalapenos from a jar, drained and chopped
    • 1 green chilli, seeded if desired and finely diced
    • 3 spring onions, finely chopped
    • 1 tablespoon dried oregano
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 pinch ground black pepper to taste
    • 4 slices cheddar cheese
    • 4 hamburger rolls, split
    • 1 cup grated lettuce
    • 1/3 cup salsa

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. To make the guacamole, place the avocado, coriander, sour cream, chilli powder, salt and pepper in a food processor and pulse until smooth..
    2. Mix chicken, jalapenos, fresh chilli, spring onions, oregano, salt, garlic powder and pepper in a bowl. Form the mixture into 4 patties.
    3. Preheat a barbecue for medium heat.
    4. Lightly oil the barbecue grate. Barbecue each patty 5 minutes per side, until well done. Move the patties to a cooler area of the barbecue to keep warm and top each patty with a slice of cheddar cheese. Lightly barbecue the rolls while the cheese is melting.
    5. Spread the bottom of each roll with guacamole and top with 1/4 cup of grated lettuce and a barbecued chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the roll to serve.

    Garlic Powder

    Fresh garlic may be substituted for the garlic powder.

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    Reviews (1)

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    2

    some people do not have a BBQ it was nice but abit difficult Good to have the nutrition info too - 09 May 2013

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