Towering Chicken Burgers

Towering Chicken Burgers
Staff Writer

Marlon Braccia

If you’ve done pulled pork and chili too much this past season, this chicken burger recipe is great to serve for the playoffs. Towering high with pickles, banana peppers, and a spicy Jamaican sauce, these will put beef burgers to shame.

Click here to see 101 Ways to Cook Chicken

Notes

* Pickapeppa sauce is a bottled Jamaican tamarind-based sauce that is available online

Ingredients

  • medium red onion, cut into 1/4-inch slices
  • 3  Tablespoons  olive oil
  • 1/2  Pound  ground chicken
  • egg
  • 1/4  Cup  breadcrumbs
  • 1/4  Teaspoon  dried basil
  • 1/8  Teaspoon  sea salt, plus more to taste
  • 1/8  Teaspoon  pepper, plus more to taste
  • 1  Tablespoon  mayonnaise
  • 1/8  Teaspoon  chili powder
  • 1  Teaspoon  lime juice
  • leaves crisp lettuce
  • large tomato, cut into 1/2-inch slices
  • slices bread
  • 2  Tablespoons  Pickapeppa sauce*
  • 10  slices butter chip pickles
  • pickled banana peppers

Directions

In a medium-sized frying pan, heat the olive over medium-high heat. After a minute or 2, add the onion slices and brown. 

While the onions are browning, mix the burger ingredients. Beat the egg in a large deep bowl. Stir in the sea salt, ground black pepper, dry basil, and breadcrumbs to make a paste. Add the ground chicken and mix the paste in with your hands. When thoroughly mixed split the mixture into 2 and form 2 hamburger patties with your hands.

Remove and reserve the onions, which should be browned on both sides at this point, about 10 minutes. Add the chicken burgers to the same hot pan. As the burgers cook, make your chile mayo. Mix together the the mayonnaise, chili powder, and lime juice and set aside. Toast the bread slices and spread the chile mayo on one side of 2 slices of toasted bread. Spread the other slices with Pickapeppa sauce. Add a piece of lettuce and 1 tomato slice on top of each slice of bread.

After about 5 minutes, or when the burgers are golden brown, flip and brown on the other side, an additional 8 minutes.  Pierce with a knife to see if the center is cooked. Remove the burgers from the pan and place on the toast as soon as the center is cooked through. Serve with the butter pickle chips and pickled banana peppers.

Nutritional Facts

Total Fat
24g
34%
Sugar
5g
6%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
53g
41%
Protein
6g
13%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
24mg
2%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Sodium, Na
1190mg
79%
Water
74g
3%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.