3/4 to 1 cup panko breadcrumbs (enough so the chicken isn’t too sticky)
In a medium-sized bowl, mix (gently, so you don’t mush the avocado chunks) the ground chicken, cubed avocados, shredded cheese, minced roasted garlic, Cottage Lane Kitchen “Get Me a Switch” spicy pepper relish, panko, salt & pepper, and spice mixes.
Create six patties.
Cook over a med-low heat (the chicken will dry out if you cook it over a high heat), about 8 minutes each side, until internal temperature reaches 165 degrees.
Once cooked, add a sprinkle of shredded cheese on the top side of the burger, after a few seconds and the cheese starts to stick to the burger flip it over and sprinkle more cheese on the other side of the burger.
Wait for about a minute or two until the burger lifts up easily from the pan, then flip it over again and do the same to the other side. This makes a delicious cheese “crust” on the outside of the burger.
Serve the burger with your favorite guacamole, spicy cheese sauce and some crumbled tortilla chips.
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