Chicken Taco Burgers Recipe

4 8 7
Chicken Taco Burgers Recipe
Chicken Taco Burgers Recipe photo by Taste of Home
Publisher Photo

Chicken Taco Burgers Recipe

Read Reviews
4 8 7
Publisher Photo
This moist chicken burger offers a kick of southwest flavor. Top with avocado, jalapeno, salsa and cheese. Ole! Maria Regakis, Somerville, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 egg, beaten
  • 1/4 cup chopped onion
  • 2 tablespoons taco seasoning
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1 pound ground chicken
  • SOUTHWEST BURGER TOPPINGS:
  • 4 slices pepper Jack cheese
  • 4 whole wheat hamburger buns, split and toasted
  • 1 medium ripe avocado, peeled and sliced
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup salsa

Directions

In a large bowl, combine the first five ingredients. Crumble chicken over mixture and mix well. Shape into four patties.
Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with avocado, jalapeno and salsa. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Taco Burgers in Taste of Home August/September 2009, p60

Nutritional Facts

1 each: 468 calories, 26g fat (8g saturated fat), 150mg cholesterol, 952mg sodium, 34g carbohydrate (5g sugars, 6g fiber), 30g protein.

  • 1 egg, beaten
  • 1/4 cup chopped onion
  • 2 tablespoons taco seasoning
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1 pound ground chicken
  • SOUTHWEST BURGER TOPPINGS:
  • 4 slices pepper Jack cheese
  • 4 whole wheat hamburger buns, split and toasted
  • 1 medium ripe avocado, peeled and sliced
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup salsa
  1. In a large bowl, combine the first five ingredients. Crumble chicken over mixture and mix well. Shape into four patties.
  2. Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with avocado, jalapeno and salsa. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Taco Burgers in Taste of Home August/September 2009, p60

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Reviews forChicken Taco Burgers

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MY REVIEW
jlcpowers User ID: 6053203 96227
Reviewed Jun. 21, 2011

"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!"

MY REVIEW
lisarussell79 User ID: 2772261 164384
Reviewed Nov. 9, 2010

"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."

MY REVIEW
Robin Bean User ID: 3819578 110679
Reviewed Sep. 25, 2009

"One word - DELICIOUS!"

MY REVIEW
cuca-girl User ID: 3754091 111449
Reviewed Sep. 7, 2009

"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."

MY REVIEW
Stef11 User ID: 3525006 96225
Reviewed Aug. 19, 2009

"Made these and loved them very much. Would recommened them!!!"

MY REVIEW
scrambledwithcheese User ID: 1233902 179872
Reviewed Aug. 3, 2009 Edited Jun. 21, 2013

"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."

MY REVIEW
scrambledwithcheese User ID: 1233902 164383
Reviewed Aug. 3, 2009 Edited Jun. 21, 2013

"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."

MY REVIEW
mamamere User ID: 4316540 111447
Reviewed Aug. 1, 2009

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.  "

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