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Chicken Burgers with Swiss & Guacamole

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It’s Memorial Day weekend which means it’s time to fire up your bbq and get grilling!  You can’t go wrong with these ground chicken burgers with swiss and guacamole.  We switched it up and decided to go with ground chicken instead of turkey or ground beef.  We love the guacamole and swiss with the ground chicken, it’s the bomb diggity dong. By the way, how cute are these little red baskets and adorable star paper?  Thank you Dollar Store and Target, you never disappoint!! Anything that looks this adorable and makes clean up a cinch is a good combo and a definite must have.

I know we say this all of the time but these burgers are so easy.  If ground chicken isn’t on the shelf at your grocery store just ask the butcher and they can run some chicken breasts through the grinder. Mix the ground chicken breast meat with some fresh basil and flat leaf parsley, garlic, a dollap of greek yogurt and S&P.  Fold it all together until mixed and form into patties.  Sounds easy enough, right?  Grill up the chicken patties, top them with a slice of swiss and some fresh guacamole all inside a flakey brioche bun and you are in juicy burger heaven!  If you are trying to cut the carbs, substitute the brioche bun for large lettuce leaves as the bun and you still have yourself one tasty burger.  We served these alongside some hand cut oven baked fries.  This is Memorial Day grilling made simple and delicious!

 

Stych Photography

Chicken Burgers with Swiss & Guacamole
 
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Serves: 4
Ingredients
  • 1 pound ground chicken breast
  • 2 tablespoons plain greek yogurt
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 clove minced garlic
  • 1 tsp kosher salt
  • 3-4 turns of fresh cracked pepper
  • 4 slices swiss cheese
  • 4 hamburger or brioche buns
For the Guacamole:
  • 3 large haas avocados
  • ½ jalapeno, seeded and finely chopped
  • ⅓ C red onion, minced
  • ½ C loosely packed chopped cilantro
  • juice of 1 lime
  • ½ tsp kosher salt
Instructions
  1. In a medium bowl, use your hands to mix the ground chicken with the remaining ingredients until well combined.
  2. Form mixture into equal size patties. Cook burgers on outdoor grill or indoor grill pan, cooking approximately 5 minutes per side until cooked through. Add swiss cheese the last 2 minutes of cooking until melted.
For the Guacamole:
  1. In a medium bowl add the avocado and mash with a fork. Add remaining ingredients and mix until incorporated. Spread on top of burger.

Guacamole Three Ways

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One word. Guacamole. Really, is there anything better? Guys….are you listening? Skip the fancy dinner and the romance and take your girl to get a cold margarita and a big ol’ bowl of guac and chips. You will win her heart for sure! Am I right ladies?

Making guacamole at home is super simple and there are so many ways to change it up to make it even better…yes, it is possible to make it even better. If you really want to impress the guacamole lovers in your life try making guacamole 3 ways! Using the same “base”, change it up by adding differing toppings.

We have 3 options for you, so take your pick or make all 3 and let us know which one you like best.   We have featured guac with fresh pomegranate and cotija cheese, we also have charred corn with pepitas and last but not least there is guac with mango and pickled jalapeños.  It’s best to have options and now you have them, now you have no excuse not to eat guac!!

guacamolepomegranate

Guacamole with Pomegranate and Cotija
 
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Serves: Approx 2 Cups
Ingredients
  • 3 large or 4 medium avocados
  • ½ jalapeno, seeded and finely chopped
  • 2 cloves garlic, finely minced
  • ⅓ C red onion, minced
  • ½ C loosely packed chopped cilantro
  • juice of 1 lime
  • ½ tsp kosher salt
  • 1-2 Tbsp pomegranate seeds
  • 1- 2 Tbsp crumbled cotija cheese
Instructions
  1. In a bowl mix first 7 ingredients with a fork, mashing the avocado to desired consistancy. Garnish with pomegranate seeds and crumbled cotija cheese.

guacamolecorn
Guacamole with Charred Corn and Pepitas
 
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Serves: Approx 2 Cups
Ingredients
  • 3 large or 4 medium avocados
  • ½ jalapeno, seeded and finely chopped
  • 2 cloves garlic, finely minced
  • ⅓ C red onion, minced
  • ½ C loosely packed chopped cilantro
  • juice of 1 lime
  • ½ tsp kosher salt
  • 1-2 Tbsp toasted pepitas (pumpkin seeds)
  • 1 ear corn, shucked
  • 1 tsp olive oil
Instructions
  1. In a bowl mix first 7 ingredients with a fork, mashing the avocado to desired consistancy.
  2. Heat olive oil in grill pan over medium-high heat. Place corn in pan and turn as each side becomes golden brown (can also grill or roast in oven). Remove from pan and set aside to let cool. Remove kernels from cob. Garnish guacamole with toasted pepitas and charred corn. Use as much corn as desired.
Good Thyme Tip <img decoding=" src="https://s.w.org/images/core/emoji/2/svg/1f33f.svg">- if you cannot find toasted pepitas you can toast them at home by heating a skillet to medium heat. Place pepitas in skillet and stir occasionally until toasted, about 3-5 minutes.

guacamolemango
Guacamole with Mango and Pickled Jalapeno
 
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Serves: Approx 2 Cups
Ingredients
  • 3 large or 4 medium avocados
  • ½ jalapeno, seeded and finely chopped
  • 2 cloves garlic, finely minced
  • ⅓ C red onion, minced
  • ½ C loosely packed chopped cilantro
  • juice of 1 lime
  • ½ tsp kosher salt
  • ½ mango, cut into ½ inch cubes
  • 1-2 Tbsp pickled jalapenos (can be found in the hispanic section of most grocery stores)
Instructions
  1. In a bowl mix first 7 ingredients with a fork, mashing the avocado to desired consistancy. Garnish with mango and pickled jalapenos.

Shrimp Tacos with Guacamole and Spicy Chipotle Crema

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What do you do when you’re having a bad day and your kids are driving you nuts? You make shrimp tacos with guacamole and spicy chipotle crema, of course! No but seriously, my kids have been extra cray cray…is it a full moon or something? Ugh! I’m not hopping on their crazy train so I’m just going to drown my sorrows in this amazing meal…and maybe a nice cold Corona with lime, suddenly the bad day is a thing of the past.

So let’s get serious for a second starting with the chipotle crema. Warning – you cannot make this meal without making the chipotle crema, it’s just not allowed. Also, do yourself a big favor, don’t skip the guacamole either. I mean that that would just be borderline criminal to serve tacos without guacamole. Now that we have the ground rules established, let’s get down to business. The chipotle crema is simply a mixture of chipotle peppers in adobo, greek yogurt and a sour cream. The chipotle peppers in adobo can be found in the Hispanic section in any grocery store. Use what you need for this recipe and freeze the rest in an airtight container for next time.

chipotlepeppers

The combination of the pop of the shrimp, the smokey/spicy chipotle crema, the crunch from the purple cabbage and the guacamole to balance everything out will leave you dreaming about this meal. Dinner just got 100X better with these shrimp tacos, now I just need super nanny to knock on my door!

shrimptacos

Shrimp Tacos with Guacamole and Spicy Chipotle Crema
 
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Ingredients
  • 1 pound shrimp, shelled and deveined
  • 1 Tbsp canola oil
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ C purple cabbage sliced thin
  • ¼ C cotija cheese
  • ⅓ C chopped cilantro
  • 1 lime cut into wedges
  • 8 corn tortillas - warmed
For the Spicy Chipotle Crema:
  • 1 C Fage 0% greek yogurt
  • 2 Tbsp Mexican crema or sour cream
  • 2 chipotle peppers in adobo + 1 Tbsp sauce (can find this in the Hispanic section in any grocery store - freeze unused chipotle peppers in a ziploc bag and reuse when needed)
  • ½ tsp kosher salt + more to taste
For the Guacamole:
  • 3 large or 4 medium avocados
  • ½ jalapeno, seeded and finely chopped
  • 2 cloves garlic, finely minced
  • ⅓ C red onion, minced
  • ½ C loosely packed chopped cilantro
  • juice of 1 lime
  • ½ tsp kosher salt
Instructions
For the Spicy Chipotle Crema:
  1. Add all ingredients to a blender or use an immersion blender until all ingredients are boken down and thoroughly incorporated. Set aside
For the Guacamole:
  1. In a bowl add the avocado and mash with a fork, mashing the avocado to desired consistancy. Add remaining ingredients and stir to incorporate.
For the Tacos:
  1. Heat a large skillet with canola oil over medium-high heat. While the skillet is heating, mix the cumin, cayenne, chili powder, garlic powder and salt together in a small bowl. Sprinkle the dry powder on both sides of the shrimp (scale back on the cayenne and chili powder or add more depending on how much spice you prefer). Add shrimp to the hot skillet, don't overfill the skillet with shrimp, cook in batches if necessary. Cook each side approximately 2-3 minutes until shrimp is cooked through but not overcooked.
  2. Line tortillas with guacamole. Add shrimp (about 3) on top of the guacamole. Top with purple cabbage, cotija, cilantro and spicy chipotle crema. Serve with lime wedges on the side.