Saturday, January 26, 2013
Chicken Tequila Burgers with Cilantro Lime Mayonnaise
The temps have been hovering in the single digits for days and quite frankly, I'm just plain sick of winter. I know I'm not alone when I say that I am now yearning for sun, sand and even mosquito bites would be a welcomed diversion from boots, icy driveways and shivering commutes to work. So imagine my surprise to stumble across this recipe that made me feel like a we had a bite of summer for dinner. Let's face it - anything with tequila makes me happy. These were a huge hit with the family but be warned that they have a slight kick so you may want to reduce the jalapeno if you don't like any heat. The cilantro lime mayo is also delish so be sure to take the extra time to make it as well.
1 pound ground chicken breast
3 tablespoons chopped fresh cilantro
2 chopped garlic cloves
2 tablespoons chopped chives
1 seeded and chopped jalapeño pepper
1/2 cup panko (Japanese breadcrumbs) or 1/4 cup uncooked regular or quick-cooking oats
2 tablespoons tequila
1 teaspoon lime zest
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon soy sauce
Sliced bell peppers
5 hamburger buns
Cilantro Lime Mayo:
3/4 cup good quality mayonnaise
1 teaspoon chopped cilantro
1 teaspoon chopped chives
1 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon (or a little less) salt and dash of white pepper
Preheat grill to 350° to 400° (medium-high) heat. We used an indoor grill.
Pulse ground chicken, cilantro, garlic, chives and jalapeño pepper in a food processor 3 to 4 times or until combined. Add panko or oats, tequila, lime zest, salt, pepper, and soy sauce; pulse until combined. Shape into 5 patties.
Grill, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 165°; remove from grill. Keep warm. Grill sliced bell peppers and onions until slightly charred and tender. An indoor grill grill works great too!
Serve burgers, bell peppers, and onions on buns with Cilantro-Lime Mayonnaise.
Pic and recipe slightly adapted from from Southern Living, October 2012