Monday, April 1, 2013

Jalapeno cheddar chicken burgers

We meet again, Monday. I'm not really much of a Monday hater, to be honest. I actually enjoy my routine, and as long as I feel I got everything I wanted to done throughout my weekend (groceries, meal planning, laundry, workouts, house cleanup) I feel pretty good about starting a fresh new week. So no Monday gripes round here. I will say that Friday most definitely trumps Monday though, and that will never change. Just like Spring trumps Winter...some things are just the way they are. Ask me how I feel about Fridays in the Spring!
This weekend was a busy one, but I did manage to get my life in order with a couple big grocery trips to Trader Joe's and Wal-Mart, as well as get a couple great sweat seshes on the books to keep up with my new found motivation on MyFitnessPal. By the way, today is day 1 of Tuff Butt April so I just completed the required lunges, squats, and lunge holds to check today off the list. This first week will be fairly simple and take minimal time, but it shall get challenging soon. Who's joining me??
As you know, we've been battling Main Man's cholesterol numbers lately and trying to find workarounds for some of his favorite foods. Enter: chicken burgers. They don't necessarily sound all that great when you have a big, juicy burger in mind, but I pinky swear these babies leave you satisfied beyond the normal greasy patty burger world. They weren't tough to throw together either...
Start with 1 lb ground chicken (you want to go with breast meat or it won't be as lean)
1/2 cup finely chopped yellow onion
1/4 cup finely chopped cilantro
2 garlic cloves, minced
2 t chopped jalapeno
1 t ground cumin
1 t paprika
1/2 cup finely shredded cheddar cheese
salt and pepper to taste
hamburger buns
cheese (I used 2% pepperjack)
lettuce (I used spinach)
mayo (I used olive oil mayo)
Add all ingredients in the first group to a large mixing bowl and....mix. Duh!
Patty the burgers out. I did 3 patties because a 1/3 pound burger is plenty for this chicky poo. If you feel the need for 1/4 pounders or 1/2 pounders, feel free to make them as large or small as your appetite calls for. Per usual, I made these on a Sunday afternoon to throw in the fridge for a quick grilled weeknight dinner...and they worked splendidly!

Throw them on the Griddler or the grill (spray your grill with non fat cooking spray first to avoid stickage) and grill like you would any other burger. Just make sure these are cooked through before eating, rather than rare like you can do bovine burgers. Chicken needs to be cooked, yo. I sliced into mine to make sure it was done, I can't give you cooking times as all grills differ in their temperatures.

I chose a slice of Pepperjack love to melt on top and then added our burgers to their final resting places on a toasted bun layered with spinach and tomato and spread with spicy quacamole and olive oil mayonnaise. To. Die. For.

Drink in a look at that first bite. These will be a Summer staple at the lake without a doubt! Main Man tested, Main Man approved.

I have to give a HUGE shoutout to my good friend Brandy, who got engaged this morning on the beach!! Brandy is one of my oldest friends, she used to keep me out of trouble and I used to do her Geometry tests in high school...we're a good match :)

I know you all thought the "Wedding Schtuff" tag would be forgotten after our recent nuptuals but I'm sure there will be lots more fun projects to share with you in the coming year helping her prepare to become Mrs. Rizer! SO EXCITED!! See what I mean...Mondays can be awesome! :)

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