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Mexican Chicken Burgers

  • 15 minutes
  • 10 minutes
  • 5-6
Mexican Chicken Burgers

Serve these burgers in taco shells with salad greens and hummus or sour cream for a fun family meal.


  • 1 onion, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 300 gram can red kidney beans, rinsed and drained and lightly mashed
  • 500 grams minced chicken
  • ΒΌ cup chopped fresh coriander


  1. Panfry onion, chilli and garlic in the oil until tender, but not brown. Stir in the cumin and cook for 1 minute. Cool.
  2. In a bowl, combine cooled onion mixture, mashed kidney beans, minced chicken and coriander. Season with salt and pepper.
  3. With wet hands, mould into 12-16 even sized patties.
  4. Cook the burgers in a dash of oil in a frying pan over a moderate heat for 3-4 minutes each side until they are well browned and cooked through.
  5. Serve the burgers on warm tortillas with shredded lettuce, sliced tomatoes and avocado with a little sour cream.

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