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.