From the March issue of Everyday With Rachael Ray comes these Chicken Taco Patties. Meant to be a recipe for kids to make, I’ve edited it slightly since I assume that everyone reading this is already a grownup and therefore doesn’t need a “Grownup Helper” to turn on the stove burner for them.

Now, this recipe calls for a LOT of onion. One cup of chopped onion goes into the patty mixture, which serves four, plus additional onion is called for on the top. It also calls for 2 tablespoons of jalapeno chilies. My kids would NEVER eat these if there was that much onion and jalapeno in their patty. So to make them “Wild”, use the original recipe, but to make them “Mild”, divide the mixture in half, use only half the onion and jalapeno called for, and add it to half the mixture for the adults.

Ingredients:

1 pound ground chicken

1 cup chopped onion, plus more for serving

2 tablespoons finely chopped canned jalapeno chiles

1 tablespoon chili powder (a palmful)

1 tablespoon grill seasoning (a palmful)

1 clove garlic, finely chopped

1 tablespoon extra-virgin olive oil (EVOO)

1 cup shredded Monterrey jack cheese

4 whole wheat hamburger buns

1 romaine lettuce heart, shredded

1 cup taco sauce

Directions:

In a medium bowl, combine the chicken, 1 cup onion, jalapenos, chili
powder, grill seasoning and garlic. Form four patties.

Heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Add the patties and cook for 4 minutes
on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

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