Hands On:

30 minutes

Total Time:

55 minutes

Serves:

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

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.

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.

Prepare charcoal or gas grill with greased grill rack for direct cooking over medium heat (350°).

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.

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.

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%