Chicken Chorizo Burgers With Avocado Lime Mayo Recipes

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CHORIZO BURGERS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18



Chorizo Burgers image

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
  • Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
  • Preheat a large cast-iron skillet over medium heat.
  • For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
  • Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
  • Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
  • Serve alongside the Taco Tots.
  • Preheat the oven to 425 degrees F.
  • Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.

8 pieces thick-cut bacon
1/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper
1 pound ground chuck
1/2 pound chorizo
One 4-ounce can diced green chiles (not drained)
1/4 cup olive oil
2 tablespoons salted butter
4 large eggs
4 burger buns
Green leaf lettuce, leaves separated
1 large tomato, sliced thin
Hot sauce, to taste
Taco Tots, recipe follows
One 32-ounce bag frozen potato tots (about 5 cups)
1 tablespoon taco seasoning
1 cup grated Monterey Jack cheese

CHILE-LIME CHICKEN BURGERS

You can use ground chicken or turkey in these burgers. The vegetables mixed into the patties keep them moist, while the cumin and crushed red pepper add just the right amount of spice. Top with lettuce, tomato and creamy avocado for an easy and satisfying meal.

Provided by Gabriela Rodiles

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Chile-Lime Chicken Burgers image

Steps:

  • Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
  • Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
  • Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
  • Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
  • Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
  • Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.

1 tablespoon olive oil or neutral oil
1 shallot or 1/4 small onion, finely chopped
1/2 red bell pepper, finely chopped (about 1/4 cup)
Kosher salt and freshly ground black pepper
1 pound ground chicken or turkey
1/4 cup cilantro, finely chopped
2 tablespoons finely grated lime zest, plus 3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 avocado, pitted and flesh scooped out
4 hamburger buns, toasted
4 small lettuce leaves
1 large tomato, sliced

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



Smashed Avocado-Chicken Burgers image

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.

1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to ½ teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)

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



chicken -chorizo burgers with avocado mayo image

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

1/3 cup fat-free mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 ripe peeled avocado, seeded
1/2 lb spanish chorizo sausage (such as Usinger's)
1/4 teaspoon salt
5 6-inch corn tortillas, torn into bite-sized pieces
1 1/2 lbs boneless skinless chicken breasts, coarsely chopped
1 jalapeno pepper, seeded and chopped
cooking spray
8 (2 ounce) onion rolls, toasted
8 slices tomatoes (1/4-inch-thick)

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