Ok, so the funniest thing about this recipe is that my kids, for a long period of time in the afternoon, thought we were having Green CHICKEN chile burgers. They swore that I said it. I denied it.
Truth?
I probably did.
It sounds exactly like what a sleep deprived (totally my own fault–cannot gain sympathy for it by saying “my kids were up all night” , etc, etc. Nope. I really stayed up until almost 1 am watching my DVR’d episodes of The Voice. Seriously pathetic right?), hungry, mother who was trying to get dinner on the table would say while jumbling over her words answering for the thousandth time the ever so fun question, “What are we having for dinner?”
Green CHICKEN Chile burgers, alright kids? How does that sound??
Well, needless to say, they were seriously acting really odd until I put the burger in front of them and my oldest actually breathed an immense sigh of relief.
“It’s normal!” she exclaimed with more delight that I would have expected for a burger that didn’t have her usual ketchup and mayo combo. “It’s not green!”
And that is when the misunderstanding came full circle and we had a laugh about it, and I was left wondering what they were actually thinking I was going to serve them for dinner? Wow. They really don’t expect a lot from me if they quietly accepted that I was going to serve them green chicken for dinner.
Despite the misunderstanding with my children, these burgers deserve some mentioning.
Wow, is all I can say.
I was skeptical at first as well wondering what was in store for us.
They were soooo good!
Like really good.
As in, I want to eat two burgers but I really cannot do that, good.
Speaking of, why is it that guys get that metabolism that they can actually brag to their friends about how many burgers they can eat and everyone thinks it is awesome?
So not fair.
Anyways, this burger was so delicous and flavorful and the green chile sauce on the top really just put me over the moon. The kids LOVED the burgers. They wouldn’t try the green chile sauce (well my little guy did, and liked it, but the girls just turned up their noses) but I think it was more because of the way it looked (green) more than because of the way it tasted. I piled it on high on my burger (don’t judge, it’s vegetables, right?) and it was sweet and tangy and a perfect complement to the juicy burger. I used whole wheat buns and toasted them, but any bun would do fine and toasting is optional of course. Guacomole is optional for these burgers and I am sure the burgers topped with this would have been really good too, but honestly, I didn’t even need it. They were so good with just the chile sauce, I didn’t want to take away from that.
We served this burger with crunchy red, orange and yellow pepper strips and homemade tortilla chips and fresh salsa. It was a great dinner and my kids will vouch for that. I think that they would have eaten anything at that point though as long as it wasn’t green chicken.
Give these a try. You may start to forgo your usual cheeseburger in favor of this one! 🙂
Note: The recipe I adapted this from said it makes four burgers but I made six good sized ones out of this. I think if you are looking for a big burger, four would be accurate. Size them the way you want that fits your family and enjoy!
Green Chile Chicken Burgers
Burgers:
1 lb ground chicken breast
1 tblsp olive oil (if you are using regular ground chicken, you can omit this)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 tsp onion powder
2 garlic cloves, minced
2 – 4 oz cans of diced green chiles ( I used mild, but choose whatever is right for your family and tastes)
3 oz of monterey jack cheese cut into very small cubes
Cooking spray for pan
1 tblsp honey
1/2 tblsp lime juice
Monterey Jack for topping burgers
6 buns, sliced, toasted
Avocado slices or guacomole (optional)
Combine chicken, olive oil, salt, pepper, cumin, onion powder, garlic and 1/2 can of green chiles. Add cheese cubes and mix. Form into six equal patties. Coat skillet or grill pan with cooking spray. Cook burgers on one side until lightly browned and cooked through, about 3-4 minutes. Flip over and top cooked side with extra monterey jack cheese so cheese can melt while cooking other side. Cook burgers on other side 3-4 minutes or until completely cooked through. While burgers are cooking, mix the rest of the chiles, honey and lime juice. Serve burgers on toasted buns and top with chile sauce and guacomole if desired.
Recipe adapted from How Sweet It is
Leave a Reply