June Recipes

Cheese-Belly Chicken Burgers

Cheese Belly Chicken Burgers
Hands On:
30 minutes
Total Time:
55 minutes
Serves:
4

Ingredients

  • ¼ cup Hy-Vee sour cream
  • 2 tbsp fresh lime juice
  • ⅔ cup Hy-Vee whipped cream cheese spread
  • ¼ cup fresh cilantro, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 (16-oz.) pkg. 99%-lean ground chicken breast
  • ½ tsp kosher salt
  • ¼ tsp Hy-Vee black pepper, coarsely ground
  • 8 Soiree fresh mozzarella pearls
  • 4 Hy-Vee Bakery hamburger buns, split
  • 4 leaves green leaf lettuce
  • 1 medium tomato, sliced
  • 2 ripe avocados, seeded, peeled, and sliced
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Preparation

1
Combine sour cream and lime juice in small bowl; refrigerate until ready to serve. Stir together cream cheese spread, cilantro, and jalapeño in another small bowl; set aside.
2
Combine ground chicken, salt, and pepper in large bowl; do not overmix. Form mixture into 8 (3-inch each) patties; cover and refrigerate 10 minutes.
3
Prepare charcoal or gas grill with greased grill rack for direct cooking over medium heat (350°).
4
To assemble patties, spoon 1 tablespoon cream cheese mixture onto each center of 4 patties; add 2 mozzarella pearls to each. Cover cheese-topped patties with remaining patties. Gently press edges together to seal.
5
Grill patties 12 to 14 minutes or until patties reach 165°, turning once halfway through. Grill buns, cut sides down, 30 to 60 minutes or until lightly toasted. Remove from grill.
6
To serve, top bun bottoms with lettuce, cooked chicken burgers, tomato, and avocado. Drizzle with sour cream mixture; place bun tops on burgers.

Nutrition Facts

Serving Size: 1 burger
Serves: 4
Amount Per Serving
Calories:660
% Daily Value*
Total Fat: 36g 46%
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 135mg 45%
Sodium: 660mg 29%
Total Carbohydrate: 54g 20%
Dietary Fiber: 9g 32%
Sugars: 12g 24%
Protein: 34g 68%

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