I made some cumin-lime quick pickles and a corn crema as condiments for this flavorful burger. Topped with roma tomato slices and snap pea shoots I found at the farmer's market, this is the perfect lighten version of a burger for Memorial day picnics, still packed with flavor!
And I swear, I cannot stop eating these pickles . . .
Chorizo Chicken Burgers
1 lb of ground chicken
1/2 pound of chorizo sausage
1/4 onion, grated
2 cloves of garlic, grated
pepper to taste
Cumin-Lime Quick Pickles
Lettuce (I used snap pea shoots)
Tomato slices (I used roma tomatoes)
Burger Buns (I used a hearty version from my Bakery)
Begin by removing the casing from the chorizo sausage (slice with a paring knife and pull off) and adding it to the ground chicken. Grate in the onion and garlic and add a little pepper. I didn't add salt because the chorizo is salty enough.
Mix together gently, being careful not to overmix. This will create pockets of chorizo in the burgers!
Form patties that will fit inside your chosen buns. Because I had pretty big buns, I was able to get about 4 patties.
Using a grill or a flat top, grill your burgers until they are no longer pink inside (about 160 F). I tented my burgers with a tin foil while they were cooking to ensure even doneness.
Build your burgers: Start with a toasted bun and slather on some of the corn crema followed by the quick pickles, the chorizo chicken burger, my lettuce and tomato, and the top bun. Yum! And take a look at the gorgeous pockets of chorizo:
Cumin-Lime Quick Pickle
1 package of persian cucumbers (about 2 1/2 cups sliced)
pinch of kosher salt
1/2 cup of rice wine vinegar (no sodium, no sugar version)
2 limes, zest and juice
1 1//2 teaspoons ground cumin
1/2 teaspoon garlic powder
about 1/4 teaspoon of smoked salt
pepper to taste
Begin by slicing the small cucumbers into the pickle shape. I used the slicing blade on my food processor.
I extracted some of the water from the cucumbers by placing them in a collander, adding a pinch of salt, and letting it drain for about 2 hours. This makes the cucumbers ready to absorb flavors.
After draining, build the quick pickling liquid. Combine the vinegar, lime zest and juice, cumin, garlic powder, smoked salt (regular is fine), and pepper.
Pour over the cucumbers and let sit for about an hour before topping the burgers with the quick pickles!
3 ears of fresh corn
1/2 onion, sliced
1 jalapeno, diced and divided
2 cloves of garlic, minced
1 lime, zest and juice
1 cup milk (I used skim)
4 tablespoons sour cream
~1 teaspoon agave nectar
salt and pepper to taste
Start by removing the kernels from the corn. I use the small bowl in a big bowl trick: rest the bottom of the corn on the top of an overturned small bowl in the middle of a large mixing bowl. You will have a solid surface for cutting and all kernels will be caught!
Start to build flavors of the crema by sauteing the onion in a little bit of olive oil over medium high heat, seasoning with salt and pepper. As the onions begin to brown, add the minced garlic and all but 1/4 teaspoon of the diced jalapenos.
After the garlic and jalapenos begin to brown, add the lime zest and juice and saute for another minute or so. Add in the corn.
After sauteing for another 5 minutes or so, add in the milk and allow to come to a boil. Simmer until the milk has been reduced by half and remove to a large mixing bowl
Using your immersion blender (or real blender in batches) buzz up the corn to make the crema. Add the sour cream, agave nectar, and reserved jalapeno a little at a time to your taste. If needed, season with a little more salt and pepper to taste. Serve up on the burgers!