Was tempted to call it cilantro “crema” because every time I see that on a menu I go, “yummm crema I’ll have that”, when in reality I think it’s pretty much the same thing. Regardless, these burgers are tasty and a nice balance of healthy and indulgent, which is how I like all my meals to be.
You might take a quick look at my list of ingredients and deem it “too long”, but the topping and the burger have almost the same ingredients (lime, onion, mayo and cilantro appear twice). If you don’t like spice than omit the jalapeno from the topping, but if you REALLY like spice then chop that sucker whole without removing seeds/ribs (that’s where the heat is). I used to be mayo averse and still prefer my chicken salad with oil instead, but a little mayo can go a long way with flavor. With the burger being so lean and veggie packed, I thought it needed a creamy component, and I was right. My husband ate two burgers while I made the kid’s plates in the kitchen (seriously, he ate them in like three minutes).
Zesty Chicken Burgers with Cilantro Cream
1 lb. ground chicken breast
Juice from 1/2 a lime
3 tbsp. minced red onion
1/4 c. minced cucumber
2 tbsp. lowfat mayo
3/4 tsp. kosher salt
1/4 tsp. black pepper
2 tbsp. lowfat mayo
1/4 c. light sour cream
2 tbsp. minced red onion
juice from 1/2 a lime
1 tbsp. minced cilantro
1 tbsp. minced jalapeno
4 whole wheat english muffins (GF if necessary)
1. For burgers, mix together all “burger” ingredients in a mixing bowl and shape into four patties.
2. For cilantro cream, mix all “cilantro cream” ingredients together in a small mixing bowl and set aside.
3. Spray a large skillet or griddle with nonstick spray and set over medium heat. Heat for about two minutes. Add burgers and cook until golden brown on each side.
4. Meanwhile, toast english muffins (either under broiler or in toaster). Divide cilantro cream between bottom slice of each english muffin. Top with burger, then lettuce and tomato and remaining slice of english muffin. Serve.