Chicken Queso Burgers

Here is yet another recipe from one of my favorite cookbooks, Emeril's 20-40-60 Fresh Food Fast.  This is my twelfth recipe from the book and there are still so many recipes I still want to make.  Recipes like:

Shrimp and Chorizo Tapas

Creamy Shrimp and Green Onion Dip

Seared Shrimp Salad

Chickpea Salad with Tabbouleh

Spicy Pork Wraps with Creamy Coleslaw

Shrimp and Feta, Greek-Style

Salmon with Orange Butter Sauce

Seared Salmon with Lentils

Shrimp Etouffee

Melon with Amaretti Cookie Crumbles

Kicked-Up Snickerdoodles

Sausage and Pepper Po-Boy

and lots and lots of Emeril's side dishes which sound great!

 This burger recipe caught my eye immediately as I love having new recipes for ground chicken.  My market almost always has ground chicken on sale (sometimes $1.50 or $1.99/lb) and I always love to stock up on it when I can.  This chicken burger is bursting with the flavor of southwest spices and stays moist from the addition of lots of cheese and chopped green chiles.  The patty is placed between two toasted buns with seasoned griddled onions.  A great break from those beef burgers!

Chicken Queso Burgers

Adapted from Emeril's 20-40-60 Fresh Food Fast

Makes 8 burgers

2 eggs, lightly beaten

8 ounces cheddar cheese, grated (about 2 cups)

One 4-ounce can (about 1/3 cup) minced green chiles, drained

2 tablespoons chopped fresh oregano

3 teaspoons chili powder

1 teaspoon ground cumin

2-1/2 teaspoons salt

2 pounds ground chicken thigh meat

3/4 cup fine unseasoned dry breadcrumbs

1-1/2 cups minced onions

1 cup olive oil

8 hamburger buns

Lettuce, tomato, and mayo for garnishing burgers (optional)

*I garnished with more cheese, more green chiles, and the griddled onions called for in the recipe

In a large bowl, combine the eggs, cheese, chiles, oregano, 1-1/2 teaspoons of the chili powder, the cuming, and 2 teaspoons of the salt.  Add the ground chicken and the breadcrumbs, and mix until well blended.  Divide the mixture into 8 portions, and shape each portion into a 1-inch-thick patty.  lay the patties on a tray, cover with plastic wrap, and refrigerate until ready to cook.

Combine the onions, 3/4 cup of the olive oil, remaining 1-1/2 teaspoons chili powder, and remaining 1/2 teaspoon salt in a small bowl.  Divide the onion mixture evenly among the cut sides of the hamburgers buns, and spread it out with a brush to coat.

Heat a 12-inch nonstick skillet over medium-high heat.  In batches, toast the buns, coasted sides down, in the skillet until the onions cook slightly and stick to the buns and the bread is lightly toasted, 2-3 minutes.  Set the buns aside and wipe the skillet clean.

In the same nonstick skillet, heat 2 tablespoons of the remaining olive oil over medium heat.  Add 4 patties and cook until an instant-read thermometer registers 165F when inserted into the center of a patty, about 4 minutes per side.  Set the patties aside; keep warm.  Repeat with the remaining 2 tablespoons olive oil and 4 patties.  Place the patties between the toasted buns and serve immediately, with lettuce, tomato, and mayonnaise, if desired.

If you're interested in Emeril's book, it is on sale at The Good Cook for $7.99.  And, if you haven't heard of The Good Cook, then you should head over to TheGoodCook.Com right now!  I've been a member for about 4 years now and I love it.