Healthy Cilantro Chicken Burgers that are anything but boring! These are packed with flavor from the cilantro, red onion, bell pepper and cumin. Cilantro Chicken Burgers are also great on the grill and high in protein to keep you going all day long.
Memorial Day is around the corner and I wanted to give some BBQ inspiration to you guys instead of your traditional beef patty or hot dog. If you missed it earlier this week I posted a Quinoa Tabouleh Salad, Spicy Chipotle Ketchup and today these Chicken and Cilantro Burgers.
Chicken Burgers are relatively easy to make. You start with your protein it could be ground turkey or chicken if you want a more lean protein, then you pick your add ins! I decided to go with a Mexican inspired burger with the cumin and cilantro. For extra veggies I threw in a small green bell pepper and half a red onion as well. You do not really need a binder for these they form really easily. The mixture may be a little wet and sticky, but don’t worry about it! Let them set in the refrigerator or freezer before you grill them. They do, however, have the tendency to stick to the grill. Spray with non-stick and you should be fine.
The picture above also has a yellow heirloom tomato, sliced avocado, my spicy chipotle ketchup and cheese on a bakery made bun! Wow so many amazing flavors… you can pick your favorite toppings!
Cilantro Chicken Burgers
Ingredients: (Makes about 6 depending on preferred size)
- 1 pound of ground chicken OR turkey
- 1 small green bell pepper diced very small
- half a red onion or 1 small red onion
- a large handful of cilantro, about 1 cup
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- food processor to make things easier
- toppings of choice (heirloom tomato, avocado, guacamole, lettuce, cheese, spicy chipotle ketchup)
What to do:
- To make things easier and to get the veggies cut small I used a food processor. Take the bell pepper and remove the seeds and the stem cut it in half and put it in food processor. Pulse until you have small pieces (not mush) remove into a bowl. Take the red onion and remove the skip cut in half and do the same, into the same bowl. Finally take the cilantro leaves and run through the food processor to get cut evenly and small, put into the mixing bowl with other ingredients. (You can do this by hand it just may take longer and not be as even). **You only need to pulse the veggies otherwise they will be mushy**
- To the chopped cilantro, bell pepper, and onion add the ground chicken, cumin, salt and pepper. Mix by hand until all the ingredients are incorporated.
- Form about 6 patties or less if you want larger ones. The ingredients may seem a little wet but it is okay. I wrapped each patty individually in plastic wrap to I could use them as needed. You can leave them on a baking tray if desired. Place in refrigerator or freezer or until ready to cook.
- Cook on the grill or in a saute pan (I tried both) until the chicken is cooked through and the burgers are slightly browned. (About 4-5 minutes on each side).
- Assemble your cilantro chicken burgers, you can always make this bunless by serving on a bed of greens as well!
ENJOY! Have a nice Memorial Day Weekend. Happy Grilling!
Don’t forget to follow Hunter’s Healthy Kitchen on:
Turkey lettuce cup tacos with black beans, corn, cheese, salsa, and avocado!
This taco skillet is the ideal weeknight dinner. It is so easy to make, takes no time at all, tastes amazing and keeps you full! I really love tacos but sometimes I find the taco shells and tortillas to be too much when I want to have more than 2 tacos. Making lettuce cups with Boston lettuce is a great way to keep this recipe low-carb and healthy!
I used a basic taco seasoning for this recipe to keep things simple and quick. However, it would be great if you made your own taco mix as well. Next time I will probably do that. I also love the use of ground turkey which keeps this recipe very lean, I can’t even tell the difference. The addition of black beans and corn which is high in fiber and adds more flavor and depth to the tacos. Top your taco with a little bit of chopped avocado and it also adds a great source of healthy fats (monounsaturated fats).
You must try these tacos if you are a taco fan and want to keep your carb in-take down. I think I will keep this in rotation on my weekly dinner list because I did not get sick of it and of course there were tons of leftovers, which is great! The inspiration for this basic taco skillet came from Pinterest!
Because I am so busy in school and work I have been making meals a head of time that I can eat when I get home. I would say this taco skillet recipe was one of the fastest things to heat up and prepare. Just warm your taco meat in the microwave and assemble tacos!
What you need:
- 1 pound of ground turkey
- 1 package of your favorite Taco Seasoning
- 2 medium green bell-peppers, diced small
- 1 medium onion, chopped
- 1 can tomatoes and diced green chiles (Old El Pas0)
- Boston Lettuce Cups
- Can of corn, rinsed and drained
- Can low-sodium black beans, rinsed and drained
- juice of lime
- Toppings: Salsa, shredded cheese, avocado, etc.
What to do:
- Heat a medium sized skillet over medium heat with 1 tablespoon olive oil. Saute onion and bell pepper until cooked, soft and brown (season with salt and pepper). Put onion and peppers on a plate on the side.
- Return skillet to heat and brown the ground turkey. Once cooked drain off excess fat. Stir the peppers and onions back into browned meat. Stir in tomatoes then add the taco seasoning packet (add a bit of water if needed).
- Let cook on stove until the taco mixture begins to thicken and flavors begin to develop.
- While taco meat is cooking combine the can of corn and black beans with lime juice and 1 tablespoon of olive oil, salt and pepper.
- Remove Boston Lettuce cups from lettuce head to make taco shells and build tacos. Lettuce then black bean corn mixture, taco meat, cheese, salsa, and avocado.
Serve with tortilla chips to scoop up the leftovers that fall out of the taco shell.
These can be a little messy but it is totally worth it!
Quinoa Enchilada Casserole:
A healthier version of an Enchilada, skip the tortilla, and packed with the healthy nutrients you need from the quinoa and black bean!!
I found this recipe on Pinterest, occasionally I will search for recipe inspiration when I start to get sick of the same old thing. Although in this recipe I added chicken for extra protein it is far from a boring chicken dish. Every bite is packed with big flavor from the enchilada sauce, cilantro, and cheesy goodness!
The quinoa is a grain that you might not be too familiar with but is packed with fiber and protein. The quinoa takes place of the tortilla from the enchiladas and you don’t have to roll anything simply mix it all in a bowl and then you can bake it in the oven. I also love this recipe because you can make it in advance and leave it in the refrigerator before you finish it off in the oven to bake all the cheese and let the flavors come together.
Here’s What you Need:
- 2 cups of roasted chicken thighs shredded
- 1 cup of cooked quinoa according to package
- 1 (10 ounce ) can Mild Enchilada Sauce
- 1 (4.5 ounce) can chopped green chiles, drained
- 1/2 cup of canned corn drained and rinsed
- 1/2 cup of black beans drained and rinsed
- 2 heaping tablespoons chopped cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper
- 1/2 cup of shredded Mexican cheese blend plus a little Mozzarella cheese
- Additional cheese for topping
- 1 avocado cubed for garnish
What to do:
- Cook the quinoa according to package 1 cup of quinoa in 2 cup of water, according to package (should yield 2 cups). Preheat oven to 400 degrees. Roast chicken thighs with olive oil, salt and pepper for 20 minutes or until cooked through. Set aside and shred when cool.
- If baking the casserole right away Preheat oven to 375, if not wait until your ready to eat. Coat a 8×8 baking dish with non-stick spray
- Assemble mixture in a large bowl: chicken, quinoa, enchilada sauce, green chiles, corn, black beans, cumin, chili powder, cilantro, and stir in half a cup of shredded cheese.
- Spread quinoa mixture into baking dish and top with remaining cheese. Bake in oven for 15-25 minutes until cheese has melted and it is slightly browned.
- Serve with a tablespoon of chopped avocado.
This dish makes great leftovers! Yum! It make a lot and I was eating it all week!
Quinoa and Chicken Enchilada Recipe is courtesy of Damn Delicious. Check this blog out.
Enjoy this hearty dish!
A light and mayonnaise-free chicken salad! Use avocado instead of mayonnaise for a healthier more nutritious lunch!
Lunch is always hard for me to figure out what to eat. A salad is always a good option but sometimes I want something different like a sandwich. I usually try to stay away from condiments like mayonnaise but sometimes if used moderately it is fine. Avocados are a great option if you simply do not like mayo or you want something that is healthier. Avocados are considered a healthy fat unlike mayonnaise.
Avocado chicken salad can be made anyway you like it! Add in your favorite chopped vegetables like bell pepper, celery, carrots, whatever you like! In this recipe I used chopped bell peppers because that is what I had on hand. Or keep it simple with just shredded chicken and avocado.
The avocado makes the chicken salad creamy and really delicious without and extra ingredients. You will be surprised at how filling and tasty this dish is. If you are making just for your self just use less chicken and less avocado to adjust serving size.
Avocado Chicken Salad (mayo free!!)
What you need:
- about 4 cooked chicken cutlets shredded or chopped (you could also use rotisserie chicken)
- 1 avocado
- 1 cup of red and yellow chopped bell pepper
- salt and pepper
- juice of half a lemon
What to do
Mash avocado until creamy and squeeze half juice of lemon. Take chopped chicken and put into avocado mixture. Use a salad chopper or fork and mash until well combined. Stir in bell peppers and season well with salt and pepper. Serve with whole wheat bread on a Sandwich or even in a salad for extra protein.
Classic Beef Chili
This is a classic all American Beef Chili and it is packed with flavor.
Ground beef chili is the classic of family dinners, potlucks, and parties! I love this because it can be made so easily with simple super market ingredients. This is rich and balanced leaving you extremely satisfied.
I love chili! When it’s winter and the temperature begin to drop I always am looking for a warm hug. Food does that for me. This chili does that. It is like a hug in a bowl with big flavor. I added a lot of spices and aromatics so it would boost the taste of this classic dish.
Turkey chili is usually my go to but I decided to try something a little different then my usual and use ground beef. I find that it can be a little bit heavy, but this was just the opposite it was perfectly balanced. So, where did this amazingly balanced and tasty recipe come from? For Christmas I received an amazing cook book The New Family Cook Book from America’s Test Kitchen. Click the link and check it out on Amazon, it is huge and has every recipe and tip you could need in your kitchen!
This recipe is on page 119 and I added a few extras as I went along. Check it out!
What you need:
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoon dried parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- salt and pepper
- 2 tablespoons vegetable oil
- 2 onions chopped fine
- 1 red bell pepper cut into 1/2 inch pieces
- 1 jalapeno pepper (remove seeds and cut into small pieces)
- 6 garlic cloves minced
- 1.5 pounds of 85 percent lean ground beef
- 1 (15 ounce can) dark red kidney beans, rinsed
- 1 (15 ounce can) black beans rinsed
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can tomato puree
- water, as needed
What to do:
- Make the spice mixture by combining chili powder, cumin, dried parsley, red pepper flakes, oregano, cayenne, cinnamon, and 1 teaspoon of salt.
- Heat oil in a large pot over medium heat and add onions and bell pepper, and jalapeño and cook until softened 8 to 10 minutes. Add garlic and cook for 30 seconds. Stir in spice mixture and cook, stirring constantly, for about 1 minute.
- Stir in half of the beef. Increase heat to medium high and cook 5 minutes. Add remaining beef and cook until no longer pink. Stir in beans, diced tomatoes with their juice, and tomato puree and bring to a simmer. If chili seems thick add water as needed (about 1 cup total) Cover, reduce heat to gentle simmer and cook stirring occasionally, for 1 hour.
- Uncover and continue to simmer until beef fix tender and sauce is dark, rich, and slightly thickened, about 45 minutes.
- Enjoy and add water as needed to adjust consistency. Serve with a lime slice, 2 tablespoons avocado, and a sprinkle of cheese!
Whole Wheat Toast with Mashed Avocado Topped with Bacon and a Fried Egg. Delicious.
I am a big fan of bacon and eggs for breakfast whenever I get the chance to have it. I loved the idea of changing this classic up by adding smashed avocado on an open face sandwich.
Avocados are rich, satisfying, and typically characterized as one of the “good” fats. It’s packed with anti aging, disease fighting antioxidants, and nearly 20 different vitamins and minerals, according to ABC News. If you do not eat avocado regularly you should consider adding this superfood to your diet. 1/5 of the avocado is about 50 calories and 3 carbohydrates. You do not need to eat a lot of this to get the benefits. I try and use about 2-3 slices per person when I eat avocado.
Try this egg sandwich when you need a satisfying yet filling breakfast and wish to have something new for breakfast or lunch.
Serving Size 1
What you will Need:
- 1 egg
- salt, pepper, italian seasoning
- 2 pieces cooked thick cut bacon
- 1 piece of toasted whole wheat bread
- 2 tablespoons smashed avocado seasoned with salt and pepper
- 2 tablespoons of butter
What to do:
- Begin by cooking your bacon according to your package or your preferred cooking method. When bacon is almost done heat up a frying pan with 2 tablespoons of butter. Crack egg into butter and cook for about 1-2 minutes on each side depending on how runny you like your egg. Season egg with seasoning salt and italian seasoning.
- While egg is cooking mash avocado in a bowl and season with salt and pepper and spread onto toasted bread.
- Next put cooked bacon onto avocado toast and when egg is done you can move it to a paper towel to remove some of the butter and then put on top of your toast.
- Enjoy a satisfying twist on an old classic!