"Cheesy" Jalapeno Chicken Burgers - All Phases
We love a good burger- I think everyone that knows me, knows this fact! We do beef burgers, turkey burgers of all types. Now, I am on to chicken burgers.
This recipe can be modified for all phases of FMD. Just use the veggies you like that are phase appropriate. In phase 2, you can use chopped fresh spinach, onion, green onion, mushrooms. You just want everything chopped fine and about 1 to 1 1/2 cups per pound of ground chicken breast. The veggies will keep the burgers moist and add flavor. And don't forget the star of the show- jalapeno! If you do not like spicy, be sure to cut out the membranes and take out the seeds. Use 1 or 2 jalapenos, your preference.
Grilling these bad boys is easy but you can cook them in a pan or bake them in the oven. Totally versatile!!
The cheesy taste comes from nutritional yeast. This is a condiment available at almost every grocery store now.
I serve them on my homemade sprouted wheat buns with lettuce, tomato, onion- and in p3, add avocado.
"Cheesy" Jalapeno Chicken Burgers
Makes 4 standard servings
1 lb ground chicken breast
1/4 small red onion, peeled
1/2 cup shredded carrot (p1 and p3 only)
1 garlic clove
1 tsp each salt and pepper
1/2 tsp onion powder
1/4 cup cilantro- fresh
1/4 cup nutritional yeast
In a small chopper or food processor, add the veggies, garlic, cilantro, jalapeno and yeast.
Pulse a few times until super fine chop is achieved.
Scrape into large bowl. Add chicken, s&p and onion powder and mix to combine everything very thoroughly.
Divide into 4 equal parts, and form into patties. Bake at 375 for 20-25 minutes until the burgers reach 160 degrees internally. You can also pan fry or grill.
PRO TIP: Use the cilantro stems for this since you will be chopping it up. They have just as much flavor as the leaves!