Combine sour cream and lime juice in small bowl; refrigerate until ready to serve. Stir together cream cheese spread, cilantro, and jalapeno in another small bowl; set aside.
Wondering what a Cheese-Belly Chicken Burger is? It's a chicken burger stuffed with a gooey cheese mixture! Kick it up a notch by adding chopped jalapeños and cilantro.
Servings and Ingredients
|¼ c. Hy-Vee sour cream|
|2 tbsp. fresh lime juice|
|⅔ c. Hy-Vee whipped cream cheese spread|
|¼ c. fresh cilantro, finely chopped|
|1 jalapeño pepper, seeded and finely chopped|
|1 (16-oz.) pkg. 99%-lean ground chicken breast|
|½ tsp. kosher salt|
|¼ tsp. Hy-Vee black pepper, coarsely ground|
|8 Soiree fresh mozzarella pearls|
|4 Hy-Vee Bakery hamburger buns, split|
|4 leaves green leaf lettuce|
|1 medium tomato, sliced|
|2 ripe avocados, seeded, peeled, and sliced|
Things To Grab
- 2 small bowls
- Large bowl
- Charcoal or gas grill
- Meat thermometer
Combine ground chicken, salt, and pepper in large bowl; do not overmix. Form mixture into 8 (3-inch each) patties; cover and refrigerate 10 minutes.
Prepare charcoal or gas grill with greased grill rack for direct cooking over medium heat (350 degrees).
To assemble patties, spoon 1 tablespoon cream cheese mixture onto each center of 4 patties; add 2 mozzarella pearls to each. Cover cheese-topped patties with remaining patties. Gently press edges together to seal.
Grill patties 12 to 14 minutes or until patties reach 165 degrees, turning once halfway through. Grill buns, cut sides down, 30 to 60 minutes or until lightly toasted. Remove from grill.
To serve, top bun bottoms with lettuce, cooked chicken burgers, tomato, and avocado. Drizzle with sour cream mixture; place bun tops on burgers.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 135mg
- Sodium: 660mg
- Total Carbohydrates: 54g
- Protein: 34g