Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chili Lime Chicken Burgers With Jumbo Salsa

on October 25, 2013

Chicken burgers are a great alternative to ground beef, they are better for you, and you can flavor them any way you like  I had some of that spice blend left so I put it to use here. I had 4 ground chicken patties and seasoned them on both sides with the chili lime rub dried rosemary, salt and pepper.  Heated up my cast iron skillet so it was hot. Drizzled a little olive oil on both sides of the patties and put them in the skillet. I seared them for about a good 5 minutes on each side, so they were thoroughly cooked, (the patties may take a little longer depending on their thickness) so they got a nice crust and color on the outside. Grated some pepper jack cheese. Place my 4 burger patties on a sheet tray and put 2 tablespoons of pepper jack cheese on top of each one and then put them into a 200 degree oven for the cheese to melt and the burgers to stay nice and hot.  In the mean time I sliced up some avocado,( squeeze some lime juice on them to keep them from turning brown) and put some arugula on a plate for the toppings. In the same skillet that I cooked the burgers in, I toasted ( with a little butter because It’s just better that way) the hamburger buns. I found some beautiful tomatoes, so I thought I would make a jumbo salsa to have on the side. This is what I did. I cut up 3 heirloom tomatoes into large wedges, half of a red onion into a large dice, 3 tablespoon of whole cilantro leaves, 1 minced garlic clove, 1 minced Fresno pepper, the juice of 2 limes, added some kosher salt and pepper and just stirred that all together and set in the frig for about 10 minutes for the flavors to marry. Finally I dressed the burgers with the avocado and arugula, ImageImageImage I put a nice helping of the jumbo salsa on the side and dinner was ready.  These burger are so delicious, and you could really top them with anything you like.


Leave a Reply

%d bloggers like this: