Mexican Chicken Burgers

This is a deconstructed dinner that allows everyone to pick and choose his or her own toppings. Plus, anything served on a plateful of chips is a kid's dream come true. Luckily, the melted cheese covered the green "flecks," and my daughter, Vivian, dove right into her burger.

INGREDIENTS

Serves 4 | Total time: 30 minutes

• 1 1/2 pounds ground chicken
• 1/2 cup chopped cilantro
• 6 scallions, green parts only, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 cup unseasoned bread crumbs
• 1 egg, lightly beaten
• 1 one-pound bag of tortilla chips
• 1/2 head romaine lettuce, shredded
• Spray cooking oil
• 4 slices cheddar cheese
• 1 15-ounce can refried beans
• 1 medium red onion, finely chopped
• 1 12-ounce jar salsa
• 1 cup guacamole, or 1 diced avocado
• 1/3 cup sour cream

1. In a large bowl, mix together the chicken, 1/4 cup of the cilantro, the scallions, garlic, chili powder, cumin, salt, bread crumbs, and egg until well combined (it's probably best to use your hands for this). Shape the mixture into 4 patties. Place the patties on a platter and cover. These can be prepared and refrigerated for up to 12 hours.
2. Prepare enough coals for a medium-hot charcoal fire, or preheat your gas grill on medium-high for 10 minutes with the lid closed. Or, if you're cooking indoors, set your oven to broil.
3. While the grill is heating up, arrange the tortilla chips around the edges of 4 dinner plates. Pile the lettuce in the center. Set the plates aside.
4. When the grill is hot, spray one side of the patties with cooking oil. Place them on the grate, oiled side down, and grill for 6 minutes. Spray the tops of the patties, turn, and lay a slice of cheddar over each patty. Grill 5 to 6 minutes more, or until the center is no longer pink. If you're using the oven, set a rack in the center, spray a broiling pan with cooking spray, and broil the patties for 6 minutes, then turn the patties once and broil them for another 5 minutes, or until cooked through. Add the cheese slices during the last 2 minutes of cooking to keep them from burning.
5. While the patties are cooking, heat the refried beans in a small saucepan, stirring occasionally until the beans are heated through.
6. Transfer each patty to a dinner plate, nestling it gently on the bed of lettuce. Have the diners dress their burgers with the toppings of their choice: refried beans, chopped onions, salsa, guacamole, sour cream, or chopped cilantro. Or just serve the toppings on the side and let the kids mix it all up like nachos.

TIP: Leftover burgers are delicious as a cold sandwich with a little avocado and ketchup. I'm eating one as I write this.