A plated chicken burger atop a bed of lettuce.


  • 2 Tablespoons Avocado Oil
  • 1 Pounds Ground Chicken (breast or thigh meat)
  • 2 Teaspoons Ground Cumin
  • 2 Tablespoons Fresh Basil, chopped
  • 2 Cans (4 oz) Diced Green Chiles, drained
  • 2 Cups Cilantro Leaves, chopped
  • Course Salt
  • Ground Pepper
  • H-E-B Guacamole
  • Lettuce


  1. In a bowl, combine chicken, cumin, green chiles, chopped cilantro, and ½ teaspoon of salt. Form the mixture into 4-5 patties.
  2. In a large sauté pan over medium heat, warm the oil. Add the chicken patties, being careful not to crowd them together in the pan. There should be space between each patty; cook them in batches if necessary. Sauté until browned, about 4-5 minutes per side, adding fresh ground pepper to each side as it cooks. Cook until a meat thermometer registers an internal temperature of 165°F when inserted into the thickest part of the burgers.
  3. Serve with guacamole and lettuce as a wrap.
  4. Enjoy!

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