Chicken Burgers With Mango-Avocado Salsa - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

CHICKEN BURGERS WITH MANGO-AVOCADO SALSA

Remaining salsa can be served with tortilla chips—you're not going to want
c b :
hicken urgers
2
pounds boneless
chicken thighs
1-
inch pieces
1½
teaspoons kosher salt
½
teaspoon freshly ground
black pepper
3
green onions
1-
cut into inch pieces
1
tablespoon vegetable oil
s :
alsa
½–1 ,
jalapeno seeded and cut into
1-
inch pieces
¼
cup fresh cilantro leaves
loosely packed
2 ,
avocados halved
and scooped out
1 ,
mango peeled
and pitted
1
teaspoon kosher salt
1–2
teaspoons fresh lime juice
one bite to go to waste.
,
skinless
,
cut into
,
trimmed and
,
,
pitted
,
halved
MAIN COURSES & SIDES
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 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 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
Disc. Dice the avocados, followed by the mango. Remove
the Dicing attachment. 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
Chopping Blade and add the green onions to 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 tempera-
ture 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
62