CHILI CHICKEN BURGERS

Serves: 4

Crema (see recipe below) 1 egg

1 pound (500 g) ground chicken

1 clove garlic, finely minced

1/2 red onion, finely minced

1 tbsp (15 mL) chili powder

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

4 thin slices cheddar cheese

4 buns

Lettuce, tomato slices, etc. 1 cup (250 mL) guacamole (optional)

Crema: In a small bowl, combine 1 cup (250 mL) sour cream, 1/4 cup

(60 mL) each of fresh lime juice and chopped fresh coriander, and salt and pepper to taste. Cover and refrigerate.

1. In a large bowl, whisk egg and blend in chicken, garlic, onion, chili powder, cumin, salt and pepper, mixing well. Divide into four patties slightly wider than the buns.

2. Oil a heavy frying pan lightly, heat over medium heat and sear the four patties, without moving them, for about five minutes, until bottoms are firm and browned.

3. Turn patties and cook for another three to four minutes. Lower heat, top each patty with cheese and cover until cheese melts. Internal patty temperature should be 165 F (75 C).

4. Toast buns, spread crema on bottoms, add lettuce, a burger, tomato slice and some guacamole (optional). Serve at once.