We fixed the chicken burger, and all it really took was stirring in a couple spoons of chimichurri sauce. No longer sort of dry and kind of boring, this is one of the best burgers you’ll ever have.
If you showed up at a cookout where you heard they were making burgers, but once you got there you realized they were talking about chicken burgers, would you be excited or profoundly disappointed? That?s what I thought. Me too. When your mouth is ready for juicy and flavorful, something dry and bland just won?t do, which is why I was so thrilled with how these chimichurri chicken burgers turned out. They weren?t just comparable, but maybe even?better? Okay, that might be a stretch, but the fact that I was even having those thoughts is a great indication of just how much I enjoyed these.?
How to Make Chimichurri Chicken Burgers
You?ll find the full, step-by-step recipe below ? but here are a few notes from the chef to get you started:?
- Spiking the ?ground? chicken meat with chimichurri not only made for an extremely tasty burger, but it also added a nice richness, which is not usually the case when cattle aren?t involved.?
- Be careful not to overcook these, since they aren?t as forgiving as a fatty beef burger, and at a certain point they?ll become dry and chalky no matter what you?ve added. I think panfrying is best, although these can also be seared under a hot broiler.?
- They might be a little fragile to place on the grill raw, unless you partially cook them in a pan first. I haven?t tested that, but I hope to soon, since I?ll definitely be making these again.
I really do hope you give them a try as well. Enjoy!?
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
Chicken Burgers
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 teaspoons kosher salt
- 2 tablespoons breadcrumbs (optional)
- 2 tablespoons olive oil
- 1/3 cup mayonnaise
Chimichurri Sauce
- 1/2 cup talian parsley leaves
- 1/4 cup cilantro leaves
- 2 tablespoons fresh oregano leaves
- 2 cloves garlic, sliced
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes
Directions
Step 1
To make chimichurri, chop herbs with a sharp knife until fine; add sliced garlic to the mixture. Continue chopping until mixture is very fine; transfer to a bowl. Stir in the 1/4 cup olive oil, white wine vinegar, the 1/4 teaspoon salt, black pepper, cumin, and red pepper flakes. Wrap and refrigerate until needed.
Step 2
To make burgers, place chicken thighs in the freezer until firm and half-frozen, about 30 minutes.
Step 3
Place thighs on a cutting board, and using a large sharp knife or heavy cleaver, chop until it resembles coarsely ground meat. (Alternatively, place chicken in a food processor; pulse on and off, scraping sides often, until texture resembles coarsely ground meat.)
Step 4
Transfer chicken to a bowl, add the 1 1/2 teaspoons salt and 1/4 cup chimichurri sauce. Use a fork to mix thoroughly.
Step 5
Using damp hands, form chicken mixture into 4 equal-sized patties, about 1/2-inch thick. Cover and refrigerate until chilled, about 30 minutes.
Step 6
Stir together mayonnaise and? remaining chimichurri sauce to make spread for buns; refrigerate until needed.
Step 7
Remove burgers from the fridge; sprinkle both sides with breadcrumbs.
Step 8
Add olive oil to a large non-stick skillet and set over medium high heat. When hot, but before oil starts smoking, add burgers, and cook about 5 minutes per side, or until chicken is cooked through. An instant read thermometer inserted near the center should read 145 to 150 degrees F (63 to 65 degrees C).
Step 9
Let burgers rest for a minute or two. Serve on buns spread with chimichurri mayo and the fixings of your choice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 590 | |
% Daily Value * | |
Total Fat47g | 60% |
Saturated Fat9g | 45% |
Cholesterol215mg | 72% |
Sodium973mg | 42% |
Total Carbohydrate2g | 1% |
Dietary Fiber1g | 2% |
Total Sugars0g | |
Protein42g | |
Vitamin C13mg | 63% |
Calcium40mg | 3% |
Iron3mg | 15% |
Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this