A copycat version of a Trader Joe’s fave… chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don’t wanna miss!
If you’ve ever stepped foot into Trader Joe’s, you have probably seen tons of delicious-looking treats. At Trader Joe’s, I’m always tempted to buy so many more convenience foods than I ever would in a regular grocery store. I don’t know what it is about that insanely crowded grocery store with a death trap parking lot, but everything inside sounds SO FREAKING GOOD. I mean, seriouslyyyy. Is it just me? I sure hope not.
One of my favorite things to get at TJ’s is their Chili Lime Chicken Burgers. Alright, I know they’re probably everyone’s favorite. Maybe that’s not true but I literally know SO many people who love them. After buying them one too many times, it’s no surprise that I sought out a homemade copycat version. Because… why not? These burgers are just as good (if not better) than their counterpart, and come together in a flash in your kitchen! Be sure to dress them up with all your favorite burger toppings–avocado is a must for me! Oh, and p.s. I suggest using non-smashed buns (don’t be like me–but I hate food waste so…yeah). ENJOY!
one year ago: Buffalo Chicken Lettuce Wraps
two years ago: French Toast Casserole
three years ago: Tasty Mexican Lentils
four years ago: Quick Chocolate Pudding
five years ago: Alice’s Vanilla Tea-Infused Granola
six years ago: Roasted Tomato and Black Bean Soup
Trader Joe's Chili Lime Chicken Burgers
from Iowa Girl Eats
- 1 pound ground chicken
- 2 green onions, sliced
- 1/4 cup red bell pepper, diced
- 2 tablespoons chopped cilantro
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- zest and juice of half a lime
- hamburger buns
- avocado, tomato, lettuce, cheese, etc. for topping as desired
In a medium bowl, combine ground chicken, green onions, red bell pepper, cilantro, garlic, red pepper flakes, and lime zest and juice. Use your hands to mix together, then divide into four equal portions. Press into patties and coat each side with nonstick spray or brush with olive oil.
Cook in a skillet, set over medium-high heat, for approximately 3-4 minutes per side until cooked through. Alternatively, you can use a George Foreman-type grill.
Serve on a bun with desired toppings.
Italian Wedding Soup reminds me of chicken noodle soup, hold the chicken and add the meatballs. This version has tiny turkey meatballs and is SO tasty!
I feel like every other recipe I’m making and sharing this winter has been soup! But it’s just so good this time of year so I can’t resist. 🙂 Before making this Italian Wedding Soup, I’m not sure I had ever really had it before. I just saw the recipe in a magazine and thought it would be good! Guess what? It was! Ha. Big surprise there, right?
Since I don’t have a family version or favorite restaurant version to compare this to, I can’t really say that this is the best Italian Wedding Soup of all time or anything like that. But I can say it’s incredible! And why wouldn’t it be? It really does remind me of a twist on chicken noodle soup. You have the same basic base: chicken broth, carrots, onion, celery, garlic, pasta… and then you add in some cute ‘n tiny meatballs [with a twist of lemon for some extra tasty oomp!] and some spinach. Then BOOM! You’ve got a tasty and interesting soup, hearty enough to eat alone, with some crusty bread and a side salad or a tasty sandwich. Enjoy! 🙂
one year ago: Falafel, Tzatziki, and Greek Lemon Rice
two years ago: Strawberry Chocolate Chip Cookie Bars
three years ago: Red Velvet Marshmallow Bites
four years ago: Sunrise Muffins
five years ago: Peanut Butter Chocolate Cupcakes
Italian Wedding Soup
from September/October 2014 Taste of Home
- 2 eggs, beaten
- 1/3 cup Parmesan cheese, grated
- 1/4 cup bread crumbs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons milk
- 5 cloves garlic, minced
- freshly ground black pepper
- zest of 1/2 a lemon
- 1 pound ground chicken or turkey
- 2 tablespoons olive oil
- 4 carrots, chopped
- 2 small or 1 large yellow onion, diced
- 4 ribs of celery, chopped
- 6 cloves garlic, minced
- 3 quarts low-sodium chicken broth
- freshly ground black pepper
- 1 1/2 cups small pasta [like acini di pepe, orzo, or ditalini]
- 2 – 10 ounce packages fresh spinach, roughly chopped
- additional Parmesan, for serving
In a large bowl, combine all ingredients for the meatballs. Mix well–your hands are going to work best! Roll into small, 1 inch meatballs and place on a baking sheet and pop in the fridge to chill for a few minutes.
Next, begin on the soup. Heat olive oil in a large stockpot over medium heat. Add carrots and onion and cook until almost tender, about 6 minutes. Add celery and cook another 2 minutes, then add garlic and cook for another 30 seconds. Pour in chicken broth and season with pepper. Bring to a boil, then reduce heat to low. Gently drop in meatballs. Allow to cook, uncovered, for about 10 minutes. Add pasta and allow to cook for another 10-12 minutes, stirring occasionally. Cook until meatballs and pasta are fully cooked. Stir in spinach, then serve, topped with more Parmesan. Enjoy!