MEXICAN BURGERS

BURGER POULET HACHE MEXICAIN 0037

Replace cheddar with Emmental and add mushrooms sautéed in butter.

Express yourself! Top your burger according to your own inspiration.

2-4 Portions
20 min Prepping
25 min Cooking
Recipe Easy

Ingredients

PATTIES

4 Exceldor extra lean ground chicken burgers

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.

  1. Crush flesh of avocados with lime juice using a potato masher or fork. Add remaining ingredients and mix well.
  2. 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.
  3. 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.
  4. Serve on your choice of buns and garnish to taste.