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

2
Servings
451
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 1 medium red onion, cut into 1/4-inch slices
  • 3 Tablespoons olive oil
  • 1/2 Pound ground chicken
  • 1 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
  • 4 leaves crisp lettuce
  • 1 large tomato, cut into 1/2-inch slices
  • 4 slices bread
  • 2 Tablespoons Pickapeppa sauce*
  • 10 slices butter chip pickles
  • 4 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
37g
53%
Sugar
1g
1%
Saturated Fat
24g
100%
Cholesterol
126mg
42%
Carbohydrate, by difference
4g
3%
Protein
28g
61%
Vitamin A, RAE
9µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
31mg
3%
Choline, total
73mg
17%
Fiber, total dietary
1g
4%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
40mg
13%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
285mg
41%
Selenium, Se
19µg
35%
Sodium, Na
170mg
11%
Water
92g
3%
Zinc, Zn
3mg
38%

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.