Studio 5 - Weekdays at 11am on KSL 5

California Sunshine Burgers with Cilantro Lime Mayonnaise

By Amy Richardson

California Sunshine Burgers


  • 2 pounds ground chicken
  • Zest from 2 oranges
  • 2 large navel oranges, skins removed, sliced into rounds 1/4 inch thick
  • Crumbled or thinly sliced feta cheese
  • 1 large avocado thinly sliced
  • Thinly shaved red onion
  • Baby spinach leaves
  • 4 -6 Kaiser Rolls, lightly toasted
  • Olive oil
  • Salt and Pepper


Heat grill to medium high.
Combine orange zest with ground chicken. Divide into even portions and form patties. Brush with olive oil, and season with salt and pepper. Grill until chicken is cooked through, about 5-7 minutes each side. Place cheese on top of cooked chicken.
When cheese has softened, remove, and place on rolls.
Top chicken with orange slices, avocado, red onion, and baby spinach leaves.
Serve with Lime Cilantro Mayonnaise

Lime Cilantro Mayonnaise


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup loosely packed cilantro leaves
  • Juice of 1 lime
  • Salt and pepper to taste


Place all ingredients into a small food processor or blender. Blend ingredients until smooth. Refrigerate until ready to use.

Makes 4-6 servings

Triple Berry Salad with Creamy Lemon Poppyseed Dressing


  • 1 cup sliced strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sour cream
  • 3 tbs sugar
  • Juice of 1 lemon
  • Zest from 1 lemon
  • 1/4 tsp poppy seeds
  • Mint leaves for garnish


In a medium sized bowl, lightly toss together berries. Set aside.
In a small bowl whisk together sugar, sour cream, lemon juice, lemon zest, and poppy seeds. Serve berries at room temperature with dressing.
Garnish with fresh mint leaves.

Makes about 1 1/4 cups

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