Taco Chicken Burger Recipe
This easy Taco Chicken Burger Recipe is flavorful, moist, and all together taco-licious. It's chock-full of smokey taco seasonings, cilantro, and scallions. Then on top you've got all the taco fixings you need... melty cheese, creamy guacamole, tomato, lettuce, and chipotle mayonnaise! #healthyrecipes #chickenburger #turkeyburger #mexicanfood #familydinnerideas #healthydinners
Ingredients
Taco Chicken Burgers
- 2 lbs Ground Chicken, white meat
- 4 Scallion
- ¼ cup Cilantro, chopped
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon garlic powder
- ½ teaspoon Chipotle Chili Powder (or paprika)
- 1 teaspoon Salt
- Olive Oil Spray
Guacamole
- 3 Ripe Avocados
- 2 Scallions
- 2 tablespoon Cilantro, chopped
- ½ Lime
- ¼ teaspoon Salt
Other Burger Toppings
- 6 Burger Buns
- 6-12 Slices Monterey Jack Cheese (or Pepper Jack or Cheddar)
- 1 teaspoon Chipotle Chili Pepper powder
- ½ cup Mayonnaise
- 2 Tomatoes, large (for slicing)
- ½ head Iceberg Lettuce
Instructions
Prep Ahead Steps
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Mix the mayonnaise and chipotle powder in a bowl, cover, and store in the fridge.
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Chop the cilantro and slice the scallions for both the burgers and for the guacamole. You can store the guacamole ingredients in the fridge until you are ready to make it.
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Make the burgers by placing the ground chicken into a large mixing bowl and then adding the cilantro, scallion, and the remaining spices and seasonings. Stir to combine and then divide into 6 equal parts using a knife or fork. Once divided, then start to form them into patties. You can do this a day ahead of cooking and store in the fridge in an airtight container.
Make the Guac and Cook the Burgers
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Get the toppings ready...slice the tomatoes,shred the lettuce, pull out the buns.
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Scoop the avocado out of the skin into a medium mixing bowl and mash it to desired consistency (I like small chunks). Add the chopped cilantro, sliced scallion,and juice from half of a lime. Mix to combine. Add salt to taste.
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Before cooking/grilling your burgers, spray with Olive Oil Spray so that the burgers do not stick. Cook your burgers on the grill high heat. It should take 5 minutes on each side for an outdoor gas or charcoal grill. Test the internal temperature to ensure it reaches 165 F degrees. At the last minute, add the cheese if you want it to be melted down.
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Assemble your burgers: top with cheese, guacamole, tomato, lettuce, and then chipotle mayo on the top bun! Enjoy
Recipe Notes
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Can I use store-bought taco seasoning?
Sure can! However, I would say to test cook a teaspoon of the burger mixture before adding the salt. Many taco seasonings already have a fair amount of salt in them and if you add more, it could end up being incredibly salty. To test, just add the teaspoon of mixture to a skillet to cook. -
How can I fix burger meat that is too wet/moist?
If your burger meat mixture is too wet and too difficult to form into patties, it may require a binder. You can add in ¼ cup of breadcrumbs or pureed tortilla chips. You can also add in ¼ cup grated parmesan cheese if you want to keep this low carb. -
How do I freeze this burgers recipe?
You can freeze the raw patties individually and then store them airtight in the freezer. This is done easily on a sheet pan in the freezer. Once frozen, transfer to an airtight container. You can also store in the fridge or freeze using aluminum foil or parchment paper cut into patty-size squares to separate the burgers and then stack, seal and freeze them. They will last for up to 4 months in the freezer. You need to defrost them in the fridge for 24 hours before cooking.