Today’s recipe is a bit of a spin on your traditional backyard burger: A cheddar jalapeno chicken burger topped with fresh salsa. Bringing a bit of New Mexico back to England!
Cheddar Jalapeno Chicken Burger
All the spicy filling! I could have eaten all 4 in one sitting.
1 1/2 pounds of finely chopped and shredded chicken
1/2 cup finely chopped onion
1/4 cup chopped cilantro
2 cloves of garlic, chopped
2 teaspoons of chopped jalapenos
1 teaspoon ground cumin
1 teaspoon paprika
1/3 cup shredded cheddar cheese
salt and pepper to taste
I don’t know why but I’ve always kept garlic in this little “boat” as Sam calls it.
The delicious beginnings of fresh salsa.
I’ve blogged about my favourite salsa and guacamole recipes before. You can read them here.
Blerg. Uncooked chicken gives me the heebie-jeebies.
Put the ground chicken in a bowl. With your hands gently work all the burger ingredients in, making sure everything is evenly incorporated. Remember you’re working with jalapenos so don’t touch your eyes!
I know, it doesn’t look very appetising yet, does it?
Cover the bowl and refrigerate for an hour to let the spices season the chicken.
Form everything into 4 1/2” thick patties. Grill them for approximately 6 minutes on each side.
Sprinkle the buns with olive oil and lightly grill them. (A bit of crunchiness to the buns helps them hold up better to the salsa, avoiding soggy bun syndrome.) Top burgers with a hearty scoop of salsa and enjoy!
But a little while later, voila! This beauty comes together.
And I hope you link up this week and look out for it next Monday as well!
What are some of your favourite summer recipes?