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
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.
ANCHO CHILI BURGERS WITH LIME AIOLI
The burgers can be cooked in a cast-iron skillet instead of on the grill. The hamburger meat can be seasoned, covered and refrigerated for as much as one day in advance. The aioli can be refrigerated for as long as two days. With adaptations from "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking," by Pati Jinich.
Provided by gailanng
Categories Meat
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Use cooking oil spray to grease the grill grate and place on the grill. Have ready a spray water bottle for taming any flames.
- Combine the ground beef and veal in a large mixing bowl. Mix in the ancho chili powder, onion, garlic, eggs, salt and pepper. Use your hands to shape the meat into 8 to 10 large patties.
- Arrange the patties on the grill; cook uncovered for 5 minutes per side (medium-well).
- Meanwhile, make the aioli: Whisk together the mayonnaise, lime zest, lime juice and garlic in a medium bowl. Season with salt and pepper to taste. The yield is about 1 cup. Cover and refrigerate until ready to serve.
- Place a slice of cheese on each hamburger a few minutes before the second sides are done. Transfer to buns for serving, along with the lime aioli.
Nutrition Facts : Calories 432.2, Fat 28.7, SaturatedFat 8.8, Cholesterol 170.2, Sodium 1080, Carbohydrate 10.5, Fiber 0.7, Sugar 2.9, Protein 31.9
CHIPOTLE-LIME AIOLI
Delicious served over feesh. (Fish, but I can't seem to pronounce it correctly.) Serving size is estimated.
Provided by Sandi From CA
Categories Sauces
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine mayonnaise, chipotle puree, water, lime juice, garlic, cilantro and salt.
Nutrition Facts : Calories 155.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 304.9, Carbohydrate 10.1, Fiber 0.1, Sugar 2.7, Protein 0.4
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