Combine chicken, jalapeno peppers, cilantro, garlic, lime zest, lime juice, salt, chili powder, and cumin in a medium bowl. Form mixture into 8 (1/2-inch-thick) patties.
Double-decker chicken burgers with two slices of pepper Jack cheese. That's what you're serving at your grill out ... right?
Servings and Ingredients
|2 lbs. 95%-lean ground chicken|
|1 (4-oz.) can Hy-Vee hot diced jalapeno peppers, drained|
|½ c. fresh cilantro, chopped, plus additional for garnish|
|5 clove(s) garlic, minced|
|2 tsp. fresh lime zest|
|2 tbsp. fresh lime juice|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee chili powder|
|½ tsp. Hy-Vee ground cumin|
|1 ear(s) Hy-Vee Short Cuts sweet corn, or Hy-Vee frozen corn on the cob, thawed|
|1 tsp. Gustare Vita olive oil|
|8 slice(s) Hy-Vee sliced pepper Jack cheese|
|½ c. purchased guacamole|
|4 Hy-Vee Bakery wheat hamburger buns, split and toasted|
|½ c. fresh pico de gallo|
|Romaine lettuce leaves, for serving|
Things To Grab
- Medium bowl
- Charcoal or gas grill
- Meat thermometer
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees). Brush corn with oil. Place chicken patties and corn on grill. Grill for 10 to 12 minutes or until patties are cooked through (165 degrees) and corn is charred, turning burgers once and corn occasionally. Top burgers with cheese during the last minute of grilling.
Cut corn from cob, discard cob. To serve, spread guacamole on bun bottoms. Layer cilantro and chicken patties. Top with pico de gallo, charred corn, and romaine. Add bun tops.
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 200mg
- Sodium: 1790mg
- Total Carbohydrates: 35g
- Protein: 55g