Chicken Queso Burgers For Supercross


Looking for a great burger recipe for the supercross show tonight?  Try these Chichen Queso Burgers.  I made them for dinner last night and they turned out great.  Server with sweet potato fries, a green salad, nicely chilled Francis Coppola 2009 Pinot Grigio, and you have a winner!  By the way, my pick for  1 – 2 – 3 tonight?   Dungey – Villopoto – Reed.  ENJOY!

This slideshow requires JavaScript. – video link to the recipe.


2 eggs, lightly beaten

8 ounces cheddar cheese, grated (about 2 cups)

One 4-ounce can (about 1/3 cup) minced green chiles, drained

2 tablespoons chopped fresh oregano

3 teaspoons chili powder

1 teaspoon ground cumin

2 1/2 teaspoons salt

2 pounds ground chicken thigh meat

3/4 cup fine unseasoned dry breadcrumbs

1 1/2 cups minced onions

1 cup olive oil

8 hamburger buns

Lettuce, tomato, and mayonnaise, for garnishing burgers (optional)

Cooking Directions

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 165°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.


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