I’m pretty happy with myself! For those of you who know me well, you know I’m a creature of habit, often eating the same simple foods as long as they’re tasty. I don’t really follow recipes, maybe only a handful a year, because most of my meals are simply a protein, fat, and carb, aka: macros.
Recently I was looking at an about-to-expire package of fresh ground chicken and wondering what to do with it. I was craving spicy! And while I’m ALWAYS down for a taco, we had just had tacos that particular week. Jalapeños popped into my head and before I knew it I was whipping together ingredients. I happened to have manchego cheese on hand, because at the FASTer Way we live largely dairy free, occasionally eating cheese from goat or sheep only. No loss for me, I adore goat and sheep’s cheese and feel better eating it than cow dairy which bloats.
I digress, the chicken burgers turned out perfectly! The real test was what my hubby thought. Win! He raved about them and asked if we could have them once a week, at least! That’s when I realized I didn’t record my ingredients and measurements. So I made them again and again until we both agreed on the perfect combination, chickeny (I create my own words), creamy, with just the perfect amount of heat!
Hubby eats his burgers on Dave’s Thin-sliced organic whole grain bread and I wrap mine in lettuce. They’re fabulous with avocado or a little mayo but they are so packed with flavor that you won’t really need condiments. I will list the ingredients and instructions, below, along with macros for my FASTer Way clients, and all I ask is that you report back and let me know what you think! Feel free to add or subtract ingredients according to your taste and preference.
1 lb Ground Chicken (serves 4)
2 TBSP Gluten-Free Panko breadcrumbs (we eat gluten free on FASTer Way)
2 Chopped green onions
2 TBSP (heaping) Chopped Jalapeños (from a jar) not fresh
1/4 c. Manchego Cheese, shredded, OR Feta from sheep, not cow
1 tsp salt (use only 1/2 tsp if using feta as feta is more salty)
Pepper to taste
Preheat oven to 350 degrees. In a bowl, whisk the egg and add breadcrumbs. Add in the chicken, onions, and jalapeños and mix well, using hands works best. Once well mixed, add in cheese, salt and pepper and mix again until the ingredients look well balanced.
Divide into 4 patties. Heat a cast iron skillet with avocado oil. Once the oil is hot, place patties on one side for 3-4 minutes until they release, flip over for another 3-4 minutes. Place the entire pan with patties in the oven and cook for another 5-6 minutes, flipping them again at 3 minutes. Remove from oven and immediately remove from pan and let them sit a few minutes on a plate before serving.
Macros for 1 Serving:
Carbs: 7 g, Fat: 28 g, Protein: 35.5 g