You know how there seems to be one song every year that kind of becomes the anthem of summer? For me, there’s usually a recipe that becomes my meal of summer. For the last two years, it’s been this chicken with tomato herb pan sauce, but that recipe has been dethroned and replaced with this one. We made these burgers two weeks in a row, just to give you an idea of how much we loved them. They’re the epitome of my perfect summer recipe, and I seriously cannot get enough.
These burgers are filled with shredded cheddar, jalapeño, onion and cilantro and then served with a generous spoonful of guacamole. Are you kidding me? That’s almost too much awesomeness to go inside of a bun. The original recipe called for sour cream and salsa too, but these were so good with only the guacamole that I totally forgot about those things. I hate to be all “this is the best burger ever so go make it now,” so I’ll refrain from telling you that. However, you should know that I’m totally putting these on the menu again this week because they really are just that good. We made our guacamole extra special by tossing in some grill-charred corn kernels, and it was definitely a good addition. Clara absolutely loved this meal. Corn on the cob is one of her favorites, and she devoured her burger patty. We had extra guacamole and tortilla chips on the side, instead of the usual french fries, and it was the perfect summer meal.
Prepare an indoor or outdoor grill for cooking over medium heat.
Combine the chicken, onion, cilantro, jalapeño, cumin, paprika, cheese, salt and pepper in a medium bowl. Use your hands to mix everything together without overworking the chicken.
Gently form the mixture into four ½-inch thick patties. Grill over medium heat until cooked through, 5-7 minutes per side. Serve on buns with your choice of toppings.