Chicken Burgers
Recipe GLPR7b040510a4991c
Juicy homemade chicken burgers seasoned with fresh ginger, shredded vegetables, and toasted nuts, topped with a rich mustard-garlic aioli and served on toasted buns with fresh lettuce and tomato.
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Ingredients
1 egg yolk, room temperature
1 whole egg, room temperature
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 small garlic clove
1 cup high-quality vegetable oil
1/4 cup extra virgin olive oil
Salt to taste
Pepper to taste
2 tablespoons white wine
1 pound ground chicken meat
1/2 cup shredded raw carrot
1/2 cup shredded raw sweet potato
3 small shallots, thinly chopped
1 garlic clove, thinly chopped
3 tablespoons extra virgin olive oil
2 tablespoons water
2 tablespoons fresh parsley, finely chopped
2 teaspoons fresh grated ginger
2 teaspoons whole grain mustard
1/4 cup finely chopped walnuts or pecans
1 teaspoon poppy seeds
2 tablespoons extra virgin olive oil for cooking
4 burger buns
4 tomato slices
4 lettuce leaves
Directions
Prepare the mustard-garlic aioli: Combine the egg yolk, whole egg, and Dijon mustard in a food processor. Blend on low speed until well combined. While processing, slowly drizzle in the vegetable oil in a thin stream. Once the mixture begins to emulsify and thicken, gradually add the olive oil. Add the lemon juice and white wine in small amounts while continuing to blend. Mince the garlic clove and fold it in gently. Season with salt and pepper to taste. Set aside.
Prepare the burger mixture: In a large bowl, combine the ground chicken, shredded carrot, shredded sweet potato, chopped shallots, chopped garlic, 3 tablespoons of olive oil, water, parsley, ginger, and whole grain mustard. Mix gently with your hands until just combined, being careful not to overwork the mixture. Fold in the chopped walnuts and poppy seeds.
Form the patties: Divide the mixture into 4 equal portions. Shape each portion into a burger patty approximately 1/2 inch thick. Set the patties on a plate and refrigerate for at least 15 minutes if time allows.
Cook the chicken burgers: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken patties in the skillet. Cook for 6-7 minutes on the first side without moving them, until they develop a golden crust. Flip the patties and cook the other side for 5-6 minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of each patty. The burgers are done when they are no longer pink inside and the juices run clear.
Toast the buns: While the burgers are cooking, lightly toast the burger buns in a separate skillet or toaster until they are warm and slightly crispy.
Assemble the burgers: Place a toasted bun on each serving plate. Spread a generous amount of mustard-garlic aioli on the bottom half of each bun. Top with a cooked chicken patty, then add a slice of tomato and a lettuce leaf. Add additional aioli to the top bun and place it on the burger. Serve immediately.
