Chili Chicken Burgers

Chili Chicken Burgers

Here chili goes in the burger and on top. And there’s a bonus: the recipe makes enough chili mixture to accommodate doubling the number of burgers or to serve as a great leftover side dish or veggie meal on its own.

Taste-test the chili topping so that you can add more spice if you want to crank it up a notch.

Ingredients

MAKES 4 BURGERS

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped ¼ cup finely diced tomatillo
  • ¼ cup seeded and finely diced fresh jalapeño chile peppers 2 teaspoons finely chopped fresh oregano leaves
  • 2 tablespoons chili powder ¼ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper 1¼ cups canned crushed tomatoes
  • 15-ounce can black beans, rinsed and well drained
  • 1 cup chopped fresh cilantro leaves
  • 1 pound ground chicken
  • 1 tablespoon tomato paste
  • 1 teaspoon turmeric
  • 1 cup chicken broth

Instructions

  • Heat the oil in a large skillet over medium heat.
  • Add the onion and cook, stirring, until just translucent, about 1 minute.
  • Add the tomatillo, jalapeños, oregano, 2 tablespoons of the chili powder, the salt, pepper, 1 cup of the crushed tomatoes, and the beans and cook over medium-low heat for 5 to 7 minutes, stirring a few times.
  • Add the cilantro. Keep warm for topping.
  • In a medium-size mixing bowl, combine the ground chicken, tomato paste, turmeric, broth, and remaining 1 tablespoon chili powder.
  • Mix well and form into 4 loosely shaped patties, each ¾ inch thick.
  • Oil and preheat the grill (use a barbecue grate to support the patties) or a skillet over medium heat and cook the burgers to the desired degree of doneness, at least medium, 4 to 5 minutes per side.

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