CHICKEN -CHORIZO BURGERS WITH AVOCADO MAYO
Make and share this chicken -chorizo burgers with avocado mayo recipe from Food.com.
Provided by AZRT8871
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- INSTRUCTIONS Prepare grill or broiler.
- To prepare mayonnaise, combine first 5 ingredients in a food processor; pulse 10 times or until combined.
- Cover and chill mayonnaise mixture.
- To prepare burgers, remove casings from sausage.
- Place sausage, salt, tortillas, chicken, and jalapeno in food processor; process 30 seconds or until mixture is coarsely ground.
- Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.
- Cut rolls in half horizontally; spread 1 1/2 tablespoons mayonnaise mixture over top half of each roll.
- Place tomato slices on bottom halves of rolls; top each with 1 patty and top half of each roll.
Nutrition Facts : Calories 454.2, Fat 17, SaturatedFat 5.1, Cholesterol 75.4, Sodium 948.1, Carbohydrate 40.7, Fiber 3.6, Sugar 2.6, Protein 33.5
SMASHED AVOCADO-CHICKEN BURGERS
These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that's added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.
Provided by Yasmin Fahr
Categories dinner, weeknight, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
- In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
- Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
- Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
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