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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are really good. Quick and easy. Based on Rachel Ray with some changes. Ingredients:
1 1/3 lbs ground chicken |
3 -5 drops hot sauce |
2 -3 tablespoons chopped cilantro |
1 tablespoon ground dried chipotle powder, a palm full (smoky flavor) |
extra virgin olive oil, for drizzling |
4 slices monterey jack pepper cheese |
1 tablespoon extra virgin olive oil, 1 turn of the pan |
2 bell peppers (red or green-seeded and thinly sliced lengthwise) |
1 medium yellow onion, thinly sliced lengthwise |
1 jalapenos or 1 serrano pepper, seeded and chopped |
4 crusty rolls |
sour cream |
salsa (optional) |
Directions:
1. Combine chicken, chipotle powder, cilantro, hot sauce. Score and divide meat into 4 sections and form big patties, 1-inch thick. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Top with cheese to melt. (Grill or cook indoors.).
2. Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes.
3. Spread sour cream on insides of buns. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
4. Can also top with salsa.
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