Grilled Mexican Chicken Burgers Recipes

Steps:

• In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into four patties. , Cook on an indoor grill until a thermometer reads 165°, 10-12 minutes. , In a small bowl, combine cranberry sauce and mayonnaise. Serve burgers on buns with cranberry spread and, if desired, lettuce.

Steps:

• Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last 2 minutes of cooking.
• Place patties on bottoms of buns; top with guacamole, salsa and tops of buns.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.
• In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties.
• Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.

Steps:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.