Southwest Chicken Burgers

If it’s not made out of hamburger meat, can you still call it a burger?

I vote yes!

Before I started all this dang cooking so many years ago, I didn’t even know they made ground chicken. I mean, of course I knew they could, just like you could put a shoe in the meat grinder if that’s what you felt like grinding up that day. But oh, my eyes were opened. A chicken sandwich does not, in fact, have to come breaded and fried from a skeezy drive thru.

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The “Southwest” part of this recipe should be readily apparent here. But don’t be afraid, they’re not spicy. (Well, the mild ones aren’t, at least.) Toss in 2 Tablespoons with the same reckless abandon you would use with any other seasoning. In fact, I have it on good authority that reckless abandon itself is an excellent flavor enhancer.

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Also add in 3/4 teaspoon of chili powder…

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And 1/4 teaspoon each of salt and pepper.

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Smoosh it all together until it’s well-blended, and form 4 patties out of it. The mixture will be a little wetter than you are used to, and will distinctly need to be plopped into the pan rather than laid there. If you need to, just make them meatballs with your hands and then squash them flat in the pan.

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While they are cooking (about 6-7 minutes per side,) heat up your gluten-free buns. My store was out of our regular ones, so I ended up with this O’Doughs brand. They were okay. A little on the dense side for my tastes, but not crumbly or dry at all, which is good. For those of you who find the Kinnikinnick buns to be too lightweight and chewy, these may be a better fit for you. And of course, these have the added benefit of having actual sesame seeds on them, if appearance is an issue you have to consider.

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I really like using chipotle mayo with these, but you could do normal hamburger condiments as well.

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And, of course, an avocado rounds out the Southwestern theme. I adore avocado. If you are one of those people who doesn’t like them, well, we can still be friends — but it’s a little like insulting one of my children.

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Speaking of my children, no, they do not eat sprouts on their chicken sandwiches. But I do! These are radish sprouts, which are just the tiniest bit zesty. Horseradishy, if you will.

Please pay no attention to the fact that my burger has been constructed upside down. Obviously I wasn’t.

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Happy Eating!

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The GFCF Lady’s Southwest Chicken Burgers

1 lb ground chicken
2 TBS diced green chiles
3/4 tsp chili powder
1/4 tsp salt
1/4 tsp pepper

GF hamburger buns
chipotle mayo
avocado
sprouts