Thursday, June 6, 2013

Chili Lime Ground Chicken Burgers

Good morning bloggers! Summer is here, and school is out. What better time to whip out the grill and celebrate? Well, if we want to be realistic, any time is a good time to celebrate, but I'm going to use family time with the children as my choice for celebration this time.

I know we've grilled delicious burgers and steaks in the past, but I wanted to do something a little different. I'm 100% positive that we've never made ground chicken burgers. I like the idea, actually. But anyway, I'm ready to whip out the grill, so I'll meet you all outside for a delicious dinner (or lunch)!

Chile Lime Ground Chicken Burgers with Guacamole
Creamy Bacon Potato Salad

For the Potato Salad, you will need:

  • 8 to 10 medium size red potatoes
  • 10 eggs
  • 1 pound bacon, chopped
  • 1.5 to  2 cups of mayo
  • ¼ cup sour cream
  • ¼ cup dill weed seasoning
  • 2 teaspoon onion powder
  • salt and pepper to taste

For the Burgers, you will need:

  • 1.5 lbs ground chicken
  • 1.5 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1.25 teaspoon salt
  • ½ teaspoon black pepper
  • 1/3 cup finely diced green onion
  • 2 cloves garlic, minced
  • 1.5 tablespoons fresh lime juice
  • 1/3  cup breadcrumbs
  • 2 tablespoons mayonnaise
  • Burger Buns

For the Guacamole, you will need:
  • 3 to 4 ripe avocados,  mashed or diced
  • ½ cup chopped white onion
  • ¼ cup chopped cilantro
  • 1 tomato, seeded and diced
  • 1 teaspoon lime juice
  • 1 serrano pepper, seeded and diced
  • Salt and pepper to taste


To make the Potato Salad: 

  1. Cook chopped bacon in a large frying pan.
  2. While the bacon is cooking, scrub and cut your red potatoes into medium bite size pieces. 
  3. Put in a large pot and fill with cold water.
  4. Boil the potatoes until tender, but not too soft. 
  5. Drain, but DO NOT rinse.
  6. Lay the drained potatoes in a wide baking dish with paper towels in the bottom.
  7. Boil 10 eggs (at the same time as you start the potatoes and bacon).
  8. Use cold water as well when covering the eggs in the pot. 
  9. Once the eggs start to boil, turn off the burner, but leave the pan on the hot burner. 
  10. Put a lid on the pot for 12 minutes.
  11. Peel the shells off the eggs. 
  12. Cut the eggs in half and pop out the yolks, then set them aside. 
  13. Cut the rest of the egg whites into bite size pieces.
  14. Put the yolks in to a large mixing bowl with the mayo, sour cream, dill weed, onion powder, salt, and pepper. 
  15. Mix together until creamy.
  16. When the potatoes are cooled, add them to the creamy egg mixture. Add the chopped egg whites and crispy bacon. 
  17. Stir and fold softly until all combined. 
  18. Refrigerate until ready to serve.

To make the Guacamole for the burgers:

  1. Mix the ingredients together and keep it as smooth, or course, as you like.  
  2. Season with salt and pepper to taste.

To make the Burgers:

  1. Mix together all the ingredients and then refrigerate for about 15 to 30 minutes.
  2. Form 4 patties, and brush them with a little oil. 
  3. Place on a hot grill.
  4. Cook the burgers for 7 minutes on one side.
  5. Flip and cook for 6 minutes on the other.
  6. Be sure to only FLIP the burgers ONCE.
  7. Serve with fresh guacamole, pepper jack cheese, roasted or pickled jalapeno, crisp romaine and summer tomatoes.
  8. Enjoy!

Thank you for joining us today. We hope you have a great day with the kiddos. We'l' see you tomorrow with another amazing recipe. Until then, happy blogging to all, and I'll catch you on the flip side!