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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 in 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. Remove the large blade and
insert the dicing grid and blade. Dice the avocados,
followed by the mango. Remove the dicing grid and
add the salt and lime juice to the mixture. Gently fold
and transfer to a medium bowl. 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
chicken burgers:
2 pounds boneless skinless
chicken thighs, cut into
1-inch pieces
1 ½ teaspoons kosher salt
½ teaspoon freshly ground
black pepper
3 green onions,trimmed and cut
into 1-inch pieces
½-1 jalapeno, seeded and cut into
1 1-inch pieces
salsa:
¼ cup fresh cilantro leaves,
loosely packed
2 avocados, halved, pitted
and scooped out
1 mango, peeled, halved
and pitted
1 teaspoon kosher salt
1-2 teaspoons fresh lime juice
1 tablespoon vegetable oil
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