Soooo...Memorial Day is this weekend and that means three things...
(1) Sales! I intend to buy us a new bed. May not be as exciting as clothes but I'm pretty pumped :)
(2) A nice long weekend (and it's going to be a beautiful one down here in Texas)
and (3) BURGERS!
Yep, I'm betting that the majority of America will be firing up their grills at some point over those three days and while beef patties and brats are typically consumed, why not mix things up a bit and toss on some chicken patties as well? Chicken patties stuffed with monterey jack and chilis. And then topped with more monterey jack and chilis. Needless to say, we devoured these within minutes.
Green Chili Chicken Burgers
Makes 4 burgers
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
2 garlic cloves, minced or pressed
2 (4 ounce) cans of diced green chilis
2.5 ounces of monterey jack cheese, cut into tiny cubes + more for topping
1/2 tablespoon honey
juice of half a lime
Preheat your grill or heat a large nonstick skillet over medium-high heat. In a bowl, combine chicken, oil, salt, pepper, onion powder, cumin, garlic, cheese cubes and 1/2 a can of green chilis. Mix until just combined, then divide into four sections and form into four patties. Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, add additional cheese on top to melt.
While the burgers are cooking, toast buns if desired and combine remaining green chilis in a bowl with honey, lime juice, and a sprinkle of salt and pepper.
When ready to serve, spoon green chilis on top of cheeseburgers and eat!
Adapted from How Sweet It Is.