Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first five ingredients. Crumble chicken over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with avocado, jalapeno and salsa.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Mix the ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties. Cook the chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun.
Time 17m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine the ground chicken and taco seasoning (I don’t use the whole packet) Divide into 4 patties. Grill burgers, and add a slice of monterey jack cheese. Top with salsa and sour cream and enjoy!
Time 15m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Mix together everything except for 1/2 the barbecue sauce. Grill on barbecue. While grilling add rest of the barbecue sauce.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended. Preheat an outdoor grill for medium heat and lightly oil the grate. Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes. Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
Time 35m Number Of Ingredients 16 Steps:
In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm. Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.
More about “ground chicken taco burgers recipes”
Time 25m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the beans, 2 tablespoons green chilies, onion and salt. Crumble the beef over mixture and mix well. Shape into eight 5-in. patties. Top each patty with 2 tablespoons cheddar cheese; fold in half and press edges to seal, forming a half moon., On a lightly oiled grill rack, grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on tortillas with lettuce, tomato, salsa and remaining chilies.
