RECIPE: CILANTRO LIME CHICKEN BURGERS
I’m sending you sunshine and a delicious recipe from the beach this week while I'm on vacation in the Dominican Republic celebrating my brother's wedding (not trying to rub it in!). Besides the amazing weather and living the beach life the past few days, the fresh hispanic food has been so yum that I had to share it with you.
These cilantro lime chicken burgers are a recipe that I make often because it makes me feel like I'm on vacation even when I'm not and it's easy and fast to whip up with ingredients that I usually have on hand! Your taste buds will thank you for this one.
WHAT YOU NEED:
- 1 lb. ground chicken
- 2 limes
- 1 TBSP. almond flour
- 1 tsp. minced garlic
- 1 bunch green onions
- 1 bunch cilantro
- 1 tsp. cumin
- 1 tsp. chili powder or cayenne pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. Salt
- Coconut oil cooking spray or other cooking spray
- Large mixing bowl
- Large skillet
- Oven-safe baking pan or dish
*makes 4 - 4oz. servings where each is 27P/4F/4C
WHAT TO DO:
Preheat oven to 350 degrees.
Chop up the greens onions and half of the cilantro (should be about a half cup). Zest one of the limes and put all to the side.
Put ground chicken in large mixing bowl. Add in almond flour, all spices, garlic, onions, chopped cilantro and lime zest. Squeeze lime juice over mixture.
Using your hands, mix it all together until well-combined and form 4 equal size burger patties (if you’re weighing, each should be about 4 ounces). You may also choose to make slider size patties, in which case you would make 8 that are about 2 ounces each.
Spray large skillet with coconut oil cooking spray and heat over medium heat. (If you aren’t counting macros, you can also use a tablespoon or two of coconut oil or cooking oil of choice in the pan.
Place burgers in heated skillet, browning each side for 2-3 minutes. Transfer burgers to oven-safe pan (or if your skillet is oven-safe, just put the whole thing in the oven) and finish cooking in the oven for 15-20 minutes or until cooked through. You can also choose to finish cooking them in the skillet on the stove top rather than transferring to the oven. Turn the heat down a bit and continue flipping every couple minutes until cooked through.
Garnish with remaining cilantro and a lime wedge.
MEAL IDEAS TO TRY
We eat our burgers open-faced with lime rice or cauliflower rice and avocado, guacamole, or salsa and roasted veggies.
You can also build yourself a burger: grab your favorite bun or make it a naked burger with a large piece of lettuce. Add tomato and avocado or guacamole. If you eat dairy, throw a piece of pepper jack cheese on there, too! Serve with roasted sweet potatoes.
Give them a go and let me know in the comments below how you incorporated them into a meal!
This recipe is Paleo, Gluten-Free, and Whole30 approved