THUNDER BAY – LIVING – Summer, the barbecue, and burgers all go hand, in hand, into the stomach. Foodland Ontario have come up with a great way to make a burger that likely would even have Gordon Ramsay saying “Delicious”.
Try it out!
Chicken and Chorizo Burgers
Ground chicken mixed with smoky, paprika spiked paprika-spiked, topped with grilled tomato salsa and coriander pesto makes for an amazing, flavour packed burger.
Preparation Time: Grilling Time: about 18 minutes
1 cup (250 mL) packed fresh Ontario Coriander Leaves
2 tbsp (25 mL) pumpkin seeds
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) salt
1 clove Ontario Garlic, chopped
1 Ontario Jalapeño Pepper, seeded and chopped
2 tbsp (25 mL) fresh lime juice
2 Ontario Greenhouse or Field Tomatoes, each cut into 4 rounds
Quarter large Ontario Red Onion, cut into 1/2-inch (1 cm) rounds
1 tsp (5 mL) vegetable oil
1 clove Ontario Garlic, minced
1 tbsp (15 mL) red wine vinegar
1-1/2 tsp (7 mL) Mexican chilli powder
1 lb (500 g) Ontario Ground Chicken
8 oz (250 g) fresh Ontario Chorizo Sausage, removed from casing and crumbled
1 Ontario Egg, lightly beaten
1/4 cup (50 mL) dry breadcrumbs
1 tsp (5 mL) each onion powder and dried oregano leaves
1/2 tsp (2 mL) each ground cumin and salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) shredded Ontario Monterey Jack Cheese
6 gourmet burger buns
1-1/2 cups (375 mL) torn Ontario Greenhouse or Field Lettuce Leave
Pesto: In food processor combine coriander, pumpkin seeds, oil, salt, garlic, Jalapeño pepper and lime juice; process until almost smooth. Set aside.
Salsa: Brush tomato and onion rounds with oil; place on grill over medium heat. Grill, covered for about 5 minutes or until tender, turning over once. Coarsely chop and place in small bowl. Add garlic, vinegar and chilli powder. Stir to combine; set aside.
Burger: In large bowl, combine chicken, sausage, egg, breadcrumbs, onion powder, oregano, cumin, salt and pepper. Shape into 6 burgers.
Place burgers on greased grill over medium heat. Grill, covered, for 5 to 6 minutes per side or until thermometer inserted sideways into centre of each burger reads 165°F (74°C). Top with cheese and grill to melt.
Toast buns on grill. Top each bun bottom with lettuce leaves, salsa, burger, pesto and bun top.
PROTEIN: 36 grams
FAT: 40 grams
CARBOHYDRATE: 42 grams
FIBRE: 2 grams
SODIUM: 1330 mg