Read reviews (8)
Rate recipe
This moist chicken burger offers a kick of southwest flavor. Top with avocado, jalapeno, salsa and cheese. Ole! Maria Regakis, Somerville, Massachusetts
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 burger equals 468 calories, 26 g fat (8 g saturated fat), 150 mg cholesterol, 952 mg sodium, 34 g carbohydrate, 6 g fiber, 30 g protein.
Originally published as Chicken Taco Burgers in Taste of Home August/September 2009, p60
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 21, 2011 by jlcpowers
I did not use the toppings that the recipe suggested, as I have this in a Taste of Home cookbook and they were not included in the recipe. Instead we used monetary cheese with jalapenos, salsa, and sour cream. My husband said that he was pleasantly surprised at how flavorful the burgers were. We will definitely make these again!
Reviewed on Nov. 09, 2010 by lisarussell79
Delicious! I add an extra pound of ground chicken to the recipe. It is still gooey but I am able to form them into patties.
Reviewed on Sep. 25, 2009 by Robin Bean
One word - DELICIOUS!
Reviewed on Sep. 07, 2009 by cuca-girl
made this and it was DELICIOUS, I wasn't sure how the patties were going to turn out... trying to form the patties the chicken seemed gooy, but once cooked they formed perfect size patties and were good....I will make again.
Reviewed on Aug. 19, 2009 by Stef11
Made these and loved them very much. Would recommened them!!!
Reviewed on Aug. 03, 2009 by scrambledwithcheese
By the way, something is wrong with the picture of the burger. It has a white prop in place of the burger shown in the magazine.
Awful, just awful. I agree with the previous poster who said there is not enough binding agent. I followed the ingredients exactly and ended up with a big glob of slimy goo that was impossible to form into burgers and grill. I ended up adding tons of bread crumbs. The flavor was lacking and they came out dry. What a waste.
Reviewed on Aug. 01, 2009 by mamamere
Chicken is too moist to grill on a BBQ. Will fall through the rack!! Not enough binding agent to hold them together. I recommend pan grilling instead.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013