Jumping right into a recipe that I made this week. I was reading one of my food magazines, Taste of Home to be certain, and came across this super simple recipe for burgers. Take this south of the border burger, add some kicked up sweet potatoes and please your crowd to a delicious, nutritious, evening meal!
Chicken Taco Burgers
1 egg, beaten
1 small chopped onion
1 package taco seasoning
1 tablespoon fajita grill seasoning
1 garlic clove, minced
1/4 teaspoon pepper
1.5-2 pounds ground chicken
6 slices low-fat pepper Jack cheese (optional)
6 whole wheat hamburger buns, split and toasted
1 medium ripe avocado, peeled and sliced
1 jalapeno pepper, seeded and chopped
1/2 cup salsa
1 tablespoon Chipotle Mayo (Recipe Following)
Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with Chipotle Mayo, avocado, jalapeno and salsa.
1/2 cup light mayo
1/2 cup light sour cream
1 chipotle chile in adobo, chopped
-Mix all together until well blended.
3 large sweet potatoes (about 2-1/2 pounds), washed well and cut into 1/2-inch cubes
1 cup balsamic vinaigrette, divided (I used Newman’s Own Fat-Free)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh cilantro
3 tablespoons honey
2 chipotle peppers in adobo sauce, minced
Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl. In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Return to the oven and heat through. Yield: 8 servings.
One serving: 3/4 cup
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 357 mg
Carbohydrate: 30 g
Fiber: 3 g
Protein: 1 g
2 starch, 1 fat.
NOTE: I will do my best to provide acurate nutrition information as it is available for each recipe.