Chicken Burgers

Blackened Cajun Chicken

Cajun Spice Blend (I like to make my own instead of buying the premixed stuff)
-1 1/2 tsp paprika
-1 tsp salt
-1 1/2 tsp onion powder
-1 1/2 tsp garlic powder
-1 1/2 tsp cayenne (or less if you don't like spicy)
-1 tsp pepper
-1/2 tsp thyme
-1/2 tsp oregano

I usually make a big batch and keep it in an empty spice shaker or else just a small Tupperware container.

To make my blackened chicken, rub your chicken (thigh or breast) with a generous amount of rub.  Have your saute pan on medium high heat (this also works on the grill).  When the pan is hot enough, dip your chicken in a bowl of melted margarine or butter so that all the rub is coated and then place in pan.  There should be a sizzle.  Leave it for 3-5 minutes depending on how hot the pan is and then flip.  You are looking for a nice dark (but not actually black) exterior.  You can either finish on the stove top or put saute pan in the oven to finish cooking (400 degrees).  Add a little chicken stock to the pan to keep from drying out if you are using boneless thick breasts that will take a while. 
Serve as a burger or just by itself along with your favourite sides.

Chicken, Avocado, Salsa Burger

This burger is inspired from something I saw on Rachael Ray years ago so it doesn't really have a name since I've made it my own.

Chicken Breasts
Cumin
Garlic Powder
Onion Powder
Thyme
Oregano
Salt
Pepper
Paprika
Cayenne
Avocados, sliced (not diced- you want strips)
Pico De Gallo
Buns

Pico de gallo is just a fresh salsa (chop up some tomatoes- I like roma for this-, a little red onion, cilantro, fresh lime juice and salt)

Make your chicken  breasts in the same way as described in the blackened cajun chicken except the spices are a little different.  Most are the same from the cajun except you want to lessen the paprika and cayenne quite a bit and add a generous amount of cumin.  Cumin is the main flavour of this chicken. Cook it the same way as the blackened cajun chicken.  Let the breasts rest once they're cooked.

Assemble your burger once your chicken has rested.  Slice your chicken in thick strips.  On the bottom bun put some mayo (sometimes I will flavour the mayo with lime zest or some chipotle).  Then alternate chicken strip and avocado strip so that you end up with a row of about 4 of each (chicken, avocado, chicken, avocado, etc all side by side).  Top with pico de gallo and your top bun.  Get lots of napkins.  This one is messy but sooo delicious.  Great especially in the summer time.