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Epicurious

Chicken Chimichurri Burgers with Exotic Chips

If you make a double batch of chimichurri sauce one night you can make these burgers in a flash the next!

Recipe information

  • Yield

    4 servings

Ingredients

1 package (1 1/2 pounds) ground chicken
1 cup chimichurri, see page 106
Salt and freshly ground black pepper
2 cups shredded cabbage mix (available in sacks in the produce department)
1 small red bell pepper, cored, seeded, quartered lengthwise, and thinly sliced
1 large ripe tomato, sliced
4 crusty rolls, split
2 half-sour or crisp dill pickles, thinly sliced lengthwise
Yellow mustard, for topping the burgers
1 sack Terra chips or other exotic root-vegetable chips

Preparation

  1. Step 1

    Heat a large nonstick skillet over medium-high heat. Place the chicken in a bowl and add half of the prepared chimichurri sauce, salt, and pepper. Combine and form the chicken mixture into 4 patties, then add them to the hot skillet and cook for 6 minutes on each side.

    Step 2

    Pour the remaining chimichurri over the shredded cabbage blend and thinly sliced red bell peppers. Toss, then season the mixture with salt and pepper. Season the sliced tomato with salt, to taste.

    Step 3

    Remove the burgers from the pan and place them on roll bottoms; top with sliced pickles, tomatoes, and piles of slaw; then slather the bun tops with yellow mustard and set them in place. Serve the completed burgers with chips alongside.

Rachael Ray 365: No Repeats
TagsBurgerGround ChickenChickenPoultryMainDinnerNut FreeDairy FreeEasySearCookbooks
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