It’s Monday. My brain was already fried on Friday and I proceeded to fry it further over the weekend with lots more writing. My mission to have everything written by the end of August at first seemed completely reasonable but now is much more daunting. If I do manage to pull it off, I’ll get to take a break and celebrate with wedding #2 of 3 for the year. Motivation comes in many forms and if someone wants to cook me dinner in the meantime that’d be awesome.
Does this look familiar? It was in the background of a milkshake recipe posted last week, although I think I got a better shot of it in the background of that picture than in the spotlight here. Oh well, it shouldn’t take much to convince you to make a burger that has cheese in it as well as on top of it, finished off with another topping of guacamole. If you need more, go ahead and serve it with fries and a milkshake cause I know you want to anyway. This flavor explosion of a meal is a quick one to prepare too.
Two years ago: Goat Cheese Cheesecake with Basil Roasted Peaches
JALAPENO CHEDDAR CHICKEN BURGERS WITH GUACAMOLE
1-1/2 lbs. ground chicken
1/2 cup yellow onion, diced small
1/3 cup minced fresh cilantro
2 cloves garlic, minced
1 jalapeño, seeded and minced
1 tsp ground cumin
1 tsp paprika
1/2 lime, juiced
1/3 cup shredded cheddar cheese, plus 4-5 slices for topping
1/2 tsp salt
1/2 tsp pepper
4-5 burger buns, toasted
- Heat a grill to medium-high heat. Oil the grates to prevent the burgers from sticking. To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined. Form the mixture into 4-5 patties.
- Cook the patties on the heated grill, about 3-4 minutes per side, flipping once. A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese (if desired). Remove the burgers to a plate and let rest a few minutes before serving. Assemble with burger buns and guacamole.
Source: Annie’s Eats