25
Feb

Chili Lime Chicken Burgers

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When I first started the SCD a few years ago, I lived on these chili lime chicken burgers. I actually used to just eat the patty with some fresh ketchup and mustard. My husband likes his burgers to be a little more substantial, so for dinner the other night, I made them like a real burger.

Juicy, messy, and with a bun.

I used my grain-free crusty dinner roll as the hamburger bun, which was so much better than wrapping the burger in lettuce or eating it alone. You can really put anything you’d like on it, but we piled ours high with fresh guacamole, lettuce, tomato, homemade mayonnaise, and pepper jack cheese.

 

 

 

 

As seen in Easy Eats Magazine

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Chili Lime Chicken Burgers

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

For The Patties

  • 1 pound ground chicken
  • 1/4 cup red onions, chopped
  • 1/4 cup red bell peppers, chopped
  • 1 clove of garlic, chopped
  • 1 tablespoon cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 cup lime juice
  • 1/4 teaspoon red pepper flakes

For the Assembly

Instructions:

  1. Saute the onions, bell peppers, and garlic in a little olive oil over medium heat. Cook them for 10 minutes, or until they’re soft.
  2. Place the chicken, onion mix, cilantro, salt, lime juice, and red pepper flakes in a bowl.
  3. Mix with your hands until combined. Divide the meat into 4, then shape into 4 patties.
  4. Grill for about 6 minutes on each side, or until the internal temperature registers 175 degrees.
  5. Toast the rolls, then pile high with any toppings your heart desires!
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  • http://www.notanotherhealthyrecipeblog.blogspot.com Anne of Not Another Healthy Recipe Blog

    I’m wondering if I can use all white chicken meat in this, or if I should use some thigh meat.

  • Angie

    These look fabulous! Will be making very soon! Making the dinner rolls this weekend. Thank you for such a wonderful organized blog! A dream for a food allergy family!

  • http://www.google.com Jacqui

    I used this recipe as a guideline to create some turkey burgers tonight and they turned out great! I can’t stand cilantro, so I substituted parsley in its place. Your crusty dinner roles were incredible! I garnished my burgers with plain mashed avocado, tomatoes, a drop of mayo and some lettuce. Yumm-o! Thanks for another great recipe.

  • Atlanta Girl

    I am an avid backpacker and started eating Paleo last year because of an MS dx. I have struggled with coming up with decent Paleo backpacking meals besides jerky, avocados, sweet potato chips and Lara-like bars… I try to limit my nut intake – need lots of protein/carbs/fat on trail.

    I used this recipe with grass-fed ground beef but broke it up into small pieces and dehydrated it. (Before Paleo, I frequently dehydrated my own fruit, jerky, marinara sauce…) Happy to say, I boiled some water on the trail and added it to the dehydrated beef in a Ziploc freezer bag and it tasted awesome.

    My cohort, who was eating commercially processed backpack food full of sodium and preservatives was very jealous. ;-)

  • Lily

    Simply delicious! I just bought your book online a few days ago and had not tried a recipe from the blog yet. Now I am dying to receive it!!!