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Chili Lime Chicken Burgers

 
One serving costs about $2.19

$2.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 super bowl,dairy-free,dairy free lunch,main course,main dish,dinner American
spoonacular Score:57%

Spoonacular Score: 57%

 

Chili Lime Chicken Burgers might be a good recipe to expand your main course collection. For $2.19 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 407 calories, 33g of protein, and 25g of fat per serving. This recipe serves 6. A mixture of cumin, cilantro, buns, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person has made this recipe and would make it again. Only a few people really liked this American dish. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 56%. Similar recipes are Chili Lime Chicken Burgers with Avocado Salsa, Chili Lime Turkey Burgers, and Avocado and Chile Lime Chicken Burgers.

Ingredients

Servings:
0.48 serving
0.48 serving chicken
chicken
2 lb
2 lb ground chicken
ground chicken
0.25 cups
0.25 cups diced onion
diced onion
0.25 cups
0.25 cups diced red bell pepper
diced red bell pepper
0.25 cups
0.25 cups cilantro
cilantro
4
4  diced garlic cloves
diced garlic cloves
1 tsp
1 tsp crushed red pepper flakes
crushed red pepper flakes
2 tsps
2 tsps chili powder
chili powder
2 tsps
2 tsps lime juice
lime juice
1 tsp
1 tsp salt
salt
1 tsp
1 tsp pepper
pepper
some
some sub buns
sub buns
some
some guacamole
guacamole
2
2  avocados
avocados
1 tsp
1 tsp cumin
cumin
1 tsp
1 tsp lime juice
lime juice
0.25 tsps
0.25 tsps salt
salt
0.25
0.25  bell pepper
bell pepper
0.48 serving chicken
0.48 serving
chicken
2 lb ground chicken
2 lb
ground chicken
0.25 cups diced onion
0.25 cups
diced onion
0.25 cups diced red bell pepper
0.25 cups
diced red bell pepper
0.25 cups cilantro
0.25 cups
cilantro
4  diced garlic cloves
4
diced garlic cloves
1 tsp crushed red pepper flakes
1 tsp
crushed red pepper flakes
2 tsps chili powder
2 tsps
chili powder
2 tsps lime juice
2 tsps
lime juice
1 tsp salt
1 tsp
salt
1 tsp pepper
1 tsp
pepper
some sub buns
some
sub buns
some guacamole
some
guacamole
2  avocados
2
avocados
1 tsp cumin
1 tsp
cumin
1 tsp lime juice
1 tsp
lime juice
0.25 tsps salt
0.25 tsps
salt
0.25  bell pepper
0.25
bell pepper

Equipment

grill
grill
bowl
bowl
grill
grill
bowl
bowl


Instructions

Mix together chicken, onions, red pepper, cilantro, crushed red pepper, chili powder, lime juice, salt and pepper. I mixed together that morning and let sit in the fridge until dinner that night, about 8 hours. You dont have to do that, it just gives the meat some time to absorb all the flavor. Heat up the grill on Medium heat. Form into 6 patties. Once grill is hot, add burgers and cook about 5-7 minutes on each side or until internal temperature reaches 165 degrees. Try not to move them around so you can get some grill marks. Meanwhile, in a small bowl, mash avocado with cumin, lime, salt and pepper to your desired guacamole consistency. I leave mine a little chunky. When burgers are finished, place on a bun and top with guacamole. We had this with a side of Spanish rice. So fresh and delicious! Printable Recipe Recipe adapted from The Housewife in Training Files

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.19
Ingredient
some chicken
2 pounds ground chicken
¼ cups diced onion
¼ cups diced red bell pepper
¼ cups cilantro
4 diced garlic cloves
1 teaspoon crushed red pepper flakes
2 teaspoons chili powder
2 teaspoons lime juice
1 teaspoon pepper
some sub buns
some guacamole
2 avocados
1 teaspoon cumin
1 teaspoon lime juice
¼ bell pepper
Price
$0.72
$7.44
$0.09
$0.19
$0.13
$0.27
$0.10
$0.23
$0.08
$0.06
$0.46
$0.02
$3.00
$0.13
$0.04
$0.15
$13.11

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
406 Calories
32g Protein
25g Total Fat
14g Carbs
19% Health Score
Limit These
Calories
406
20%

Fat
25g
39%

  Saturated Fat
5g
36%

Carbohydrates
14g
5%

  Sugar
2g
2%

Cholesterol
143mg
48%

Sodium
663mg
29%

Get Enough Of These
Protein
32g
65%

Vitamin B3
11mg
56%

Vitamin B6
1mg
55%

Potassium
1231mg
35%

Phosphorus
345mg
35%

Vitamin B2
0.5mg
30%

Vitamin C
23mg
28%

Vitamin B5
2mg
28%

Selenium
18µg
27%

Iron
4mg
23%

Fiber
5g
23%

Zinc
3mg
20%

Vitamin K
20µg
19%

Vitamin A
891IU
18%

Vitamin E
2mg
17%

Folate
64µg
16%

Vitamin B1
0.24mg
16%

Magnesium
61mg
15%

Vitamin B12
0.9µg
15%

Copper
0.27mg
13%

Manganese
0.26mg
13%

Calcium
35mg
4%

covered percent of daily need

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