Pancetta Chicken Burger With Tarragon Guacamole Food

TARRAGON CHICKEN BURGERS

Steps:

• Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes.
• Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.
• Blend onion mixture with chicken mixture.
• Form into 4 patties; dust with flour.
• Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat.
• Cook until patties are browned on both sides, no pink remains in center and juices run clear.
• Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn't take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!

PANCETTA CHEESEBURGERS

Steps:

• Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.
• Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).
• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.

PANCETTA-CHICKEN BURGER WITH TARRAGON GUACAMOLE

Steps:

• Instructions For guacamole, combine lime juice and onion in a dish and let sit 15 minutes to mellow onions strong flavor. Add remaining ingredients, mashing to combine everything into a smooth mixture. Cover and refrigerate until ready. For burgers, combine all ingredients together. With well oiled hands, shape into 6 patties. Chill for at least 1 hour to allow flavors to blend and patties to firm up. Oil BBQ grate and grill burgers until fully cooked (internal temperature reaches 165°F), about 5 minutes per side. Serve on GF buns with guacamole and any other condiments of your choice.