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44
MAIN COURSES & SIDES
CHICKEN BURGERS WITH MANGO-AVOCADO SALSA
Remaining salsa can be served with tortilla chips—you’re not going to want
one bite to go to waste.
Makes 6 burgers; 3 cups of salsa
1. Put cut chicken thigh pieces into the freezer for
30 minutes to slightly harden.
2. While thighs are in freezer, prepare salsa:
Insert the large chopping blade into the large work
bowl. With the food processor running on High,
drop the jalapeño pieces through the small feed tube
to finely chop. Add the cilantro and pulse to roughly
chop, about 6 times. Add the mango and pulse
to chop. Transfer to a medium bowl and add the
remaining salsa ingredients and gently toss to
combine. Taste and adjust seasoning as desired.
Cover with plastic wrap and store in the refrigerator
until ready to use.
3. Wipe down the large work bowl. Re-insert the large
blade and put green onions into the bowl. Pulse to
roughly chop, about 6 times. Once 30 minutes have
elapsed and the chicken pieces are slightly firm but
not hard, add the chicken thighs to the bowl. Add the
salt and pepper. Pulse until medium fine, about 16
times. Form into 6 even patties.
4. To cook chicken patties, preheat oven to 350°F.
Heat oil in a large nonstick pan. Once oil is hot, add 3
of the chicken patties, being careful not to crowd the
pan. Brown each side until a nice, golden brown crust
forms, then transfer to a baking sheet. Repeat with
remaining patties and finish cooking in the oven until
the internal temperature reaches 165ºF. Remove from
oven and let stand for 5 minutes.
5. Serve, topped with mango-avocado salsa and a lime
wedge. May also be served on a soft bun like brioche
or potato.
Nutritional information per serving (1 burger with ½ cup salsa):
Calories 316 (45% from fat) • carb. 12g • pro. 32g • fat 16g
sat. fat 3g • chol. 125mg • sod. 1026mg • calc. 36mg • fiber 5g
chicken burgers:
2 pounds boneless, skinless
chicken thighs, cut into
1-inch pieces
1½ teaspoons kosher salt
½ teaspoon freshly ground
black pepper
3 green onions, trimmed and
cut into 1-inch pieces
1 tablespoon vegetable oil
salsa:
½–1 jalapeño, seeded and cut into
1-inch pieces
¼ cup fresh cilantro leaves,
loosely packed
1 mango, peeled, halved, pitted
and cut into 1-inch pieces
2 avocados, halved, pitted
and diced
1 teaspoon kosher salt
1–2 teaspoons fresh lime juice
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