I have a real love/hate relationship with this time of year. I adore Christmas and all the fun that comes with it – but the short, cold days? So not my thing. I would give anything to have sunlight until eight o’clock at night and not have to put on heavy coat, scarf and gloves every time I need to leave the house.

And, of course, dreaming of warmer weather means that summer-y dishes have been making their way into the meal plan. These burgers would be an awesome summer dinner – but they’re just as good when there’s frost outside.

If you make these, don’t skip out on the cream cheese spread. It adds a whole lot to this dish!

Kickin’ Chicken Burgers
(from Multiply Delicious)
Serves 4-6

1 1/2 T. olive oil
1/4 c. red bell pepper, finely diced
1/4 c. of green bell pepper, finely diced
1/3 c. onion, finely diced
2 cloves garlic, minced
1/3 c. frozen corn, thawed
1 lb. ground chicken
1 c. dry unseasoned breadcrumbs, divided
2 T. fresh cilantro, chopped
2 T. fresh chives, chopped
1 egg
6 oz. cream cheese, softened and divided
1 packet taco seasoning, divided
1/4 c. mayonnaise
1/4 c. vegetable oil
4-6 burger buns, toasted

Heat olive oil in a large skillet on medium-high heat until shimmering. Add red bell pepper, green bell pepper, and onion and cook 4 to 6 minutes until tender. Add in garlic and corn and cook an additional 1 to 2 minutes until heated through. Set aside.

In a small bowl, mix together 4 oz. of softened cream cheese, mayonnaise and 1 T. taco seasoning. Set aside.

In a large bowl, combine ground chicken, breadcrumbs, cilantro, chives, egg, 1 T. taco seasoning, remaining cream cheese, and vegetable mixture. Form into 4-6 patties.

In a shallow baking dish, combine breadcrumbs and remaining taco seasoning. Dip burgers in breadcrumb mixture, coating on all sides.

Heat vegetable oil in a large skillet on medium-high heat until shimmering. Cook 5 to 6 minutes on each side. The last 2 to 3 minutes place lid on skillet to insure burgers are cooked through. Burgers should be golden and cooked through. Remove and place on a paper lined plate. You may need to do this in batches to avoid crowding the skillet too much.

Top toasted buns with cream cheese mixture and burger patties.