Jalapeno Chicken Burger with Jicama Slaw

Let’s start with “What in the world is jicama?” Jicama is a Mexican root vegetable akin to a yam or turnip. However, it tastes and crunches more like a fruit — kind of like an apple.

Mixing jicama with a few other chopped veggies and a light dressing produces a wonderful slaw. We love a good slaw and this jicama version makes for a great unique twist. Speaking of unique twists…

Making burgers out of ground chicken is a thing of beauty. A chicken burger comes out lighter than a beef one, with a slightly softer texture. In this chicken burger recipe, we add minced jalapeno along with garlic and chili powder for some subtle bite.

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Jalapeno Chicken Burger with Jicama Slaw

In this chicken burger recipe, we add minced jalapeno, along with garlic and chili powder for some subtle bite.

Category Chicken, Dinner, Lunch

Compliance Level Kickstart, Lifestyle

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 4

Author Brandon Cress

Ingredients

Slaw Ingredients:

• 1 cup jicama julienned
• 1 cup green cabbage thinly sliced
• 3/4 cup carrot julienned
• 3/4 cup red bell pepper julienned
• 1/2 cup red onion julienned
• 1/2 cup cilantro
• 1/4 cup lime juice
• 1/4 cup avocado oil
• 2 tbsp coconut nectar
• 1 tsp garlic
• Salt and pepper to taste

Burger Ingredients:

• 1.5 lb ground chicken
• 1 tbsp jalapeno minced
• 1 tbsp garlic minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions

For jicama slaw:

1. Add cilantro, lime, coconut nectar, garlic, salt, and pepper to a blender.
2. Slowly drizzle in avocado oil while blending until smooth.
3. Pour mixture over vegetables and toss to combine.
4. Refrigerate until ready to serve.

For chicken burgers:

1. Preheat grill to medium high heat.
2. In a large bowl, mix all ingredients well.
3. Form into 6-ounce burgers and season with salt and pepper on both sides.
4. Place on well-oiled grill or grill pan and cook on medium high for 5 to 7 minutes per side, or until internal temperature reaches 165 degrees.
5. Serve with lettuce wraps and top with slaw.

Brandon Cress

Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.