Sunday, June 20, 2010


Robin Rescues Dinner recipe. This was a really tasty burger, but since I'm so new to grilling things, I still have a lot to learn. My burger patties really need to be flatter, and frankly, thinner too (although Robin suggested making them 1" thick!) Found the recipe online here (you can also see what Robin suggests for the extra tomatoes... the book has a recipe as well for what to do with the extra burgers).

These came out pretty well. I was the only one who actually ATE the guacamole, although A wanted it but didn't eat it. I wasn't that happy with how it turned out; next time I will be sure to use red onion instead of yellow, and I might even add a few other items that typical guac uses like jalapenos.

Also, we did these on the regular grill, which I think added a nice flavor. In the future, we will probably slice the tomatoes before grilling, then put the slices on the burger, instead of Robin's method. Also, a slice of cheddar cheese would have worked much better than the shredded.

So, another keeper from Robin. YAY, ROBIN!

  • Cooking spray
  • 2 pounds ground chicken I used ground turkey
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons dry bread crumbs
  • Salt and freshly ground black pepper
  • 1 ripe avocado, pitted and flesh removed from skin
  • 2 tablespoons minced white onion
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 4 ripe beefsteak tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 4 hamburger buns, toasted if desired
  1. Coat a stove-top grill pan, griddle or large skillet with cooking spray and preheat to medium-high.
  2. In a large bowl, combine ground chicken, cilantro, bread crumbs, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and shape mixture into eight patties, each about 1-inch thick. Place burgers on hot pan and arrange tomato halves, flesh-side down, alongside burgers. Cook burgers and tomatoes 3 minutes per side, until burgers are cooked through and tomatoes are charred. Top burgers with cheddar cheese, cover with foil and cook 1 minute, until cheese melts.
  3. Meanwhile, to make the guacamole, in a small bowl, combine avocado, onion, lime juice, and garlic powder. Mix well with a fork, slightly smashing avocado into small pieces. Season to taste with salt and pepper.
  4. Chop all charred tomatoes into small pieces. Serve four burgers on hamburger buns with half of the charred tomatoes and all of the guacamole. Reserve remaining tomatoes for the salsa. Refrigerate extra chicken burgers and tomatoes up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator or in the microwave on the defrost setting before using.
Serves 4 (with leftover tomatoes)

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