MEXICAN BURGERS
Replace cheddar with Emmental and add mushrooms sautéed in butter.
2-4
Portions
20 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
PATTIES
- 1 tray of Exceldor ground chicken
GUACAMOLE
- 3 ripe avocados, peeled and pitted
- Juice of one lime
- 2 green onions, finely chopped
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1 tomato, diced
- ½ tsp. (2 ml) powdered cumin
- ¼ cup (60 ml) cilantro, minced
- Salt and pepper
STORE-BOUGHT SALSA
- Your choice of salsa, at taste
OR HOMEMADE SALSA
- 2 cloves garlic, finely chopped
- 2 cups (500 ml) fresh Italian tomatoes, peeled, seeded, and crushed (about 6) or 1 can (19 oz./540 ml) Italian tomatoes
- ¼ cup (60 ml) cilantro, minced
- 1 tbsp. (15 ml) fresh oregano, finely chopped
- Juice of one lime
- Salt and pepper
- 3 tbsp. (45 ml) olive oil
- ½ to 1 jalapeño pepper, seeded and finely chopped
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
TOPPINGS
- 4 hamburger buns
- Mayonnaise and Dijon mustard to taste
- Sliced cheddar
- Lettuce, cucumber, tomato, and red onion to taste
Directions
Click the steps to erase them.
- Crush flesh of avocados with lime juice using a potato masher or fork. Add remaining ingredients and mix well.
- Cook patties on barbecue (or in a non-stick skillet with a little heated olive oil) over medium-high heat for about 5 minutes. Turn once and brown for a few minutes, then reduce heat to finish cooking. Meat is done if no juice runs out when pierced with a knife.
- Optional: directions for homemade salsa. Heat oil in a saucepan and brown pepper, onion, celery, and garlic on medium for about 2 minutes. Add tomatoes. Add salt and pepper as needed. Simmer over medium heat for 10 minutes. Remove from heat. Add cilantro and lime juice.
- Serve on your choice of buns and garnish to taste.