Chicken Queso Burgers
Fill up on this simple and healthy burger
If you're looking for a simple dinnertime option look no further. This burger packs a lot flavor without a lot of calories.
In a large bowl, combine the eggs, cheese, chiles, oregano, 1 1 /2 teaspoons of the chili powder, the cumin, 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 hamburger 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, coated sides down, in the skillet until the onions cook slightly and stick to the buns and the bread is lightly toasted, 2 to 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 165Â°F 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.
Recipe courtesy "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse, Harper Studio Publishers, 2009, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.