WOW has it been hot out lately! Last week was brutal – mid to high-90s every day, with the heat index at least 10 degrees above that (and not a single day off or even an early dismissal for high heat index… whattt?!) One afternoon I glanced at my phone and the heat index said 112°! Needless to say, when it’s 100 degrees outside, deciding what to do about dinner is not my favorite thing. On the one hand, you can turn on the oven and use that to heat up your house and make your air conditioning struggle just that much more… or, you can grill, so your house won’t get hot but you yourself might end up roasted before your burgers are done cooking.
In this case, the grill won out. I figured I could put the burgers on and then come immediately back into the cool bliss of the house. Plus, when the grilling option includes cheddar, jalapeño AND guacamole, there isn’t really a choice, is there? All it takes is a quick glance at the recipe, and you can see these burgers really speak for themselves – I have a feeling we’ll be making them more than once this summer!
For the burgers:
- 1 1/2 lbs. ground chicken
- 1/2 cup finely chopped onion (we used Vidalia)
- 1/4 cup finely chopped cilantro
- 2 garlic cloves, minced
- 1 jalapeño, finely chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/3 cup shredded cheddar cheese
- salt and pepper
- 4 hamburger buns
- additional cheddar (shredded or sliced)
- guacamole (recipe coming soon!)
- sour cream
In a large bowl, combine all the burger ingredients and gently mix together. Divide the chicken mixture into 4 equal portions and gently shape into 1/2-inch thick patties.
Grill over medium heat, 5-7 minutes per side (I use an instant-read thermometer to make sure the chicken is cooked through). Top with sliced or shredded cheddar in the last minute or so of cooking and allow to melt. Serve on buns with guacamole and sour cream.
Yield: 4 burgers