Tuesday, June 16, 2015

grilled chicken burgers with guacamole... 25 minutes

the goods:

2 pounds ground chicken breasts
1 egg, room temperature
1 serrano chili, stemmed, seeded, and minced
1 red bell pepper, minced
1 shallot, minced
1 garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon cumin
olive oil
4 large buns, split, buttered, and toasted

In a large bowl, combine the ground chicken and egg, using your hands (clean hopefully) to blend. Add the serrano, bell pepper, shallot, garlic, chili powder, and cumin. Mix well to blend. Season with salt and pepper to taste.
Preheat a grill pan over medium-high and lightly oil. Form the chicken mixture into 4 equal patties, pat them as thin as possible (they will shrink and thicken during cooking). Brush both sides of each patty with oil. Place the burgers on the grill pan and cook for 6 minutes on each side. Place burgers on toasted buns, top with guacamole and serve immediately.

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