2-3mediumlime juice - juiced (it really is important to use fresh juice here)
½mediumred onion - chopped
2clovesgarlic - minced
2mediumjalapeño - chopped
1largetomato - chopped
1big handfulcilantro (coriander) - finely chopped
1splasholive oil - Extra-virgin
1pinchsalt
1pinchground black pepper
FOR THE BURGERS:
2tablespoonsolive oil - plus some for grilling
1mediumgreen pepper (green capsicum) - chopped
1mediumyellow onion - chopped
2mediumjalapeño - chopped
2clovesgarlic - minced
1cupblack olives - chopped
2poundsground chicken (minced chicken)
1mediumegg - at room temperature
½cupbread crumbs - or panko
1tablespoonCajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika)
1teaspooncumin
2tablespooncilantro (coriander) - chopped
2tablespoonlime juice
1 ½teaspoonsalt
1 ½teaspoonground black pepper
9largehamburger buns - any variety (or enough for the number of burgers you’re making
1packcheddar cheese - shredded or sliced (for garnish)
2largetomato - sliced (for garnish)
1largeRomaine lettuce - optional, for garnish
Instructions
For the guacamole:
Halve and pit the avocados. A simple way to get the pits out is to insert your knife into the center of the pit, as shown below, and turn your knife to the side. The pit will slide right out; pull it out of the knife and repeat with the rest of the avocados.
Next, you need to scoop out the flesh of the avocado. A good way to remove it from its shell and cleanly chop it is to use a combination of a knife and a spoon. First, use a small spoon to scoop the flesh from the shell, causing it to come out in one large piece.
Then, use your knife to chop into smaller pieces.
Collect all of the avocado chunks into a medium-sized mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add all of the remaining ingredients, and mix everything together using the fork. Lay a piece of plastic wrap right on the surface of the guacamole, so it doesn’t brown and refrigerate while preparing the burgers.
For the burgers:
Heat olive oil in a medium skillet over medium-high heat. Add to the skillet: green pepper, onion, jalapeño peppers, and garlic. Cook until the vegetables are tender and somewhat transparent, about 7-10 minutes.
Turn off the heat and add the black olives; mix everything together in the skillet.
In a large mixing bowl, mix together: ground chicken, egg, bread crumbs, Cajun seasoning, cumin, cilantro, lime juice, salt and pepper, and the cooked vegetables (once they’ve cooled a bit). Make sure you mix until the ingredients are just combined; if you over mix, the burgers won’t hold together as well.
Form the chicken mixture into burger patties; you can choose your own size. I made 9 burgers from these ingredient amounts, and my burgers were pretty large. Make an indent in the center of each patty, so it doesn’t puff up on the grill. You can use a grill or a grill pan for cooking the burgers; I used a grill pan. Heat the grill/grill pan over medium-high heat and coat with olive or canola oil. Place the burgers on the grill.
After 5-6 minutes, flip the burgers onto the other side to finish cooking.
Top the burger with cheese, guacamole, and a tomato slice. Lettuce is optional. Enjoy!