RECIPES: Recipe Details

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Hot and Spicy Jalapeno Chicken Burgers

A sandwich spin on a tradtional Asian dish, this full-flavored recipe combines low-fat poultry with the hot and spicy flavors of jalapenos and onion, balanced with refreshing notes of sweet basil and fennel.

Ingredients 

Hot and Spicy Jalapeno Chicken Burgers
 Jalapeno Onion topping:
1 Tbsp canola oil
2 large onions, sliced thin
1 frsh jalapeno pepper, unseeded, sliced
Patties:
2 pounds ground chicken
2 Tbsp minced garlic
2 Tbsp soy sauce
3 Tbsp chopped fresh basil
1/2 tsp white pepper
Garnish:
Hoisin sauce
Vegetable oil, for brushing the grill rack
6 chinese pancakes,or tortillas
3 cups shredded romaine lettuce

Instructions 

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the jalapeno topping, heat medium saute pan to high. Add oil and onions. Saute onions until carmelized. Lower heat to medium low. Add jalapenos to pan. Saute 2 minutes, stirring frequently. Remove skillet from heat and set aside. To make the patties, combine the chicken, garlic, soy sauce, basil and pepper a large bowl. Mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 2 to 3 minutes. Turn the patties and continue grilling until done to preference, about 3 minutes longer for medium. During the last few minutes of cooking, add the moo-sho wrappers (or tortillas to the outer edges of the rack to toast lightly. To assemble the burgers, spoon 1 Tbsp of the jalapeno/onion mixture in the center of the moo shi wrapper (or tortilla). Place a burger on top of the mixture and top burger with 1/2 cup of shredded romaine. Garnish with Hoisin sauce. Serve Makes 6 burgers

Comments 

For a full-course summer entertaining menu, serve with Sutter Home Pinot Grigio, Rice and asparagus salad and lychee nut ice cream.