Here’s another recipe using my Cajun spice mix. These Cajun chicken burgers aren’t quite as spicy as the jumbalaya recipe – and for a version with a little less heat, substitute plain mayonnaise for the creamy Cajun dip.
I have trouble finding good lean ground chicken at my grocery store. They sell ground chicken, but it is typically not breast only meat. So, instead of buying ground chicken, I just used two chicken breasts I had in the refrigerator. Simply cut them into chunks and blend in the food processor!
Creamy Cajun Dip:
Combine the following ingredients in a small bowl and then chill in the refrigerator while preparing the burgers:
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- 1 teaspoon Cajun spice mix
Cajun Burger Ingredients:
- 3/4 pound of ground chicken breast (or two medium chicken breasts, ground in food processor)
- 1 egg
- 1/2 cup breadcrumbs
- 2 teaspoons Cajun spice mix
- Green leaf lettuce
- Sliced tomato
- Creamy Cajun dip (above)
- Wheat rolls
Cajun Burger Directions:
Combine the ground chicken, egg, breadcrumbs, and Cajun spice mix in a mixing bowl. Shape into burger patties (this will make two large burgers or three smaller burgers).
Brush a nonstick grill pan (or fry pan) with a small amount of oil, and preheat over medium heat. Place the burger patties on the grill pan, cooking for about 5 minutes on each side. Cook the burgers until an internal temperature of 160°F is reached.
Spread the creamy Cajun dip on both sides of the wheat rolls. Top with one burger, lettuce, and tomato.
