Southwest Chicken Burgers

Instead of stuffing these chicken burgers inside a standard hamburger bun, pile them on top of cheesy corn bread slices.

Southwest Chicken Burgers
Prep Time:
15 mins
Grill Time:
15 mins
Total Time:
15 mins
Servings:
4

Ingredients

  • 1 egg

  • ¼ cup crushed nacho-flavor or plain tortilla chips

  • 3 tablespoon finely chopped green sweet pepper

  • ¾ teaspoon chili powder

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 pound uncooked ground chicken

  • 4 ounce Monterey Jack cheese with jalapeno peppers, shredded

  • 4 Cheesy Corn Bread Slices (below)

  • 1 medium avocado, seeded, peeled, and sliced

  • Purchased or homemade salsa

Cheesy Corn Bread Slices

  • 1 ½ cup all-purpose flour

  • 1 cup yellow cornmeal

  • ¼ cup sugar

  • 4 teaspoon baking powder

  • 1 teaspoon salt

  • 3 eggs

  • 1 ½ cup milk

  • cup cooking oil

Directions

  1. In a large bowl beat egg with a whisk; stir in crushed tortilla chips, sweet pepper, chili powder, salt, and black pepper. Add chicken; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.

  2. Place patties on the grill rack directly over medium heat; grill for 14 to 18 minutes or until no longer pink (165 degrees F), turning once halfway through grilling. Add Cheesy Corn Bread Slices for the last 2 minutes of grilling; turn slices once.

  3. Top patties with cheese. Grill for 1 to 2 minutes more or until cheese is melted.

  4. Serve patties on toasted Cheesy Corn Bread Slices with avocado and salsa. Makes 4 servings.

Cheesy Corn Bread Slices

  1. In a large bowl combine flour, yellow cornmeal, sugar, baking powder, and salt. In a small bowl beat eggs, milk, and cooking oil with a whisk; add all at once to flour mixture. Stir just until moistened. Pour in a 10x4x2-inch loaf pan. Bake in a 400 degrees F oven about 30 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan; cool completely. Wrap and store corn bread overnight before slicing. Cut corn bread in half crosswise. Reserve half of the corn bread for another use (if desired, freeze in an airtight freezer container or bag for up to 3 months). Cut remaining half of the corn bread into four lengthwise slices.

Nutrition Facts (per serving)

657 Calories
37g Fat
44g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 657
% Daily Value *
Total Fat 37g 47%
Saturated Fat 9g 45%
Cholesterol 241mg 80%
Sodium 947mg 41%
Total Carbohydrate 44g 16%
Protein 35g
Vitamin C 8.9mg 44%
Calcium 363.5mg 28%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.