Name: Chile-Lime Chicken Burgers
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon olive oil or neutral oil; 1 shallot or 1/4 small onion, finely chopped; 1/2 red bell pepper, finely chopped (about 1/4 cup); Kosher salt and freshly ground black pepper; 1 pound ground chicken or turkey; 1/4 cup cilantro, finely chopped; 2 tablespoons finely grated lime zest, plus 3 tablespoons fresh lime juice; 1/4 teaspoon ground cumin; 1/4 teaspoon crushed red pepper; 1 avocado, pitted and flesh scooped out; 4 hamburger buns, toasted; 4 small lettuce leaves; 1 large tomato, sliced

Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.

Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.

Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.

Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.

Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.

Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.

Chile-Lime Chicken Burgers

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