Chicken Burgers with Garlic Cilantro Mayo

Source

Sara Haas

Ingredients

Display units in Metric

		vegetable oil as needed for grill
1 ¹⁄₄	pound	ground chicken (breast or thigh or combination)
1		garlic clove minced
2	tablespoons	chopped jalapeño (add more for additional heat)
1 ¹⁄₂	teaspoons	chili powder
3	tablespoons	minced white onion
¹⁄₂	teaspoon	kosher salt
¹⁄₄	teaspoon	black pepper
¹⁄₄	cup	bread crumbs preferably whole wheat
For the Mayo:
1		garlic clove minced
¹⁄₄	cup	fresh cilantro
¹⁄₄	cup	olive oil mayonnaise
1	tablespoon	fresh lime juice
		salt and pepper to taste
For Serving:
8	small	whole wheat rolls halved and toasted
		avocado
		red onion
		lettuce tomato

Preheat the grill to medium-high heat or set a grill pan over medium-high heat. Brush grates of grill lightly with oil or coat grill pan lightly with oil.

Combine the ground chicken, garlic, jalapeño, chili powder, onion, salt, pepper and bread crumbs together in a large bowl. Mix with clean hands until just combined. Shape into 8, equal-size patties.

Once grill is hot, add the patties. Cook about 14 minutes or until internal temperature reaches 165’F, flipping once halfway through cooking time.

To make the Garlic Cilantro Mayo: Combine the garlic, cilantro, mayonnaise and lime juice in a small food processor and puree until smooth, adding water, if needed to thin to desired consistency. Season to taste with salt and pepper. Alternatively, finely chop cilantro and mix by hand with the garlic, mayonnaise and lime juice.

To serve: Place burgers on toasted buns, top with Garlic Cilantro Mayo and toppings of your choice.

Preheat the grill to medium-high heat or set a grill pan over medium-high heat. Brush grates of grill lightly with oil or coat grill pan lightly with oil.
Combine the ground chicken, garlic, jalapeño, chili powder, onion, salt, pepper and bread crumbs together in a large bowl. Mix with clean hands until just combined. Shape into 8, equal-size patties.
Once grill is hot, add the patties. Cook about 14 minutes or until internal temperature reaches 165’F, flipping once halfway through cooking time.
To make the Garlic Cilantro Mayo: Combine the garlic, cilantro, mayonnaise and lime juice in a small food processor and puree until smooth, adding water, if needed to thin to desired consistency. Season to taste with salt and pepper. Alternatively, finely chop cilantro and mix by hand with the garlic, mayonnaise and lime juice.
To serve: Place burgers on toasted buns, top with Garlic Cilantro Mayo and toppings of your choice.

Comments & Personal Notes

no need to use jalapeno's
use gluten-free bread crumbs
pan-fry burgers

Comment from Jocelyne Gibson — posted over 3 years ago

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