Crispy on the outside, juicy on the inside, these chicken burgers are topped with a tangy lime Dijon mayo and paired with a fresh, crunchy salad made from the same ingredients. Pile them onto toasted buns or keep things lighter and enjoy them bun-free.
Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Dijon mustard
- Kosher salt and black pepper
- 2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
- 1 1/4 packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
- 1/2 cup grated Cheddar, plus 1/4 cup cubed, plus 8 slices for topping
- 1 small shallot, minced (about 1/4 cup)
- 3 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon red-pepper flakes
- 1 pound ground chicken, dark meat if you can
- 2 tablespoons neutral oil, such as canola oil, or ghee
- 3 tablespoons olive oil
- 1 large head butter lettuce, with leaves shredded into bite-size pieces
- 1 ripe avocado, diced
- 4 brioche or burger buns, toasted
Instructions:
- In a small bowl, stir together the mayonnaise and 1 tablespoon mustard. Add a squeeze from 1 lime wedge and season with salt to taste. Set aside.
- In a medium bowl, combine 1 cup parsley, grated cheese, shallot, garlic, cumin, and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise along with 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently mix until combined. Divide into 4 large round portions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high heat until very hot, about 2 minutes. Add the neutral oil or ghee, then place the chicken portions in the pan with space between each. Use a metal spatula or the back of a wooden spoon to press them into 1/2-inch thick patties. Cook for 3 to 4 minutes without moving, until the bottoms are deeply golden and release easily from the pan. Flip and cook about 3 minutes more, until cooked through and browned on both sides. If needed, cover the pan and cook 1 to 2 additional minutes, lowering the heat if the patties begin to brown too quickly. During the last minute or two of cooking, top each patty with 2 slices of Cheddar cheese and let melt.
- While the burgers cook, whisk together the 2 tablespoons lime juice and remaining 1 teaspoon mustard in the bottom of a serving bowl. Slowly whisk in the olive oil until smooth, then season with salt and pepper. Add the torn lettuce, avocado, remaining parsley, and cubed Cheddar and toss to coat.
- Serve the burgers on buns with a generous spread of the Dijon mayonnaise. Top with some of the dressed greens and avocado, and serve the remaining salad, lime wedges, and extra Dijon mayonnaise on the side.
Recipe inspired by NYT Cooking
Photo by Yash Maramangallam
