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Recipe

Chicken Burgers with Lime, Pepper, and Pickle

Servings: 4

Who knew a burger could taste so light and bright? Lime zest and juice as well as fresh cilantro and red bell pepper brighten this one beautifully. Don’t leave off the pickle; that little bit of tang and crunch makes a big difference.

Ingredients

  • 1 lb. ground chicken
  • 1/2 cup finely chopped yellow onion
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup finely chopped fresh cilantro
  • 3 medium cloves garlic, minced or grated
  • 2 tsp. finely grated lime zest
  • 2 Tbs. fresh lime juice
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • 2-1/2 Tbs. olive oil; more for the baking sheet
  • 2 oz. butter lettuce leaves (about 2 cups)
  • Freshly ground black pepper
  • 1/4 cup mayonnaise; more to taste
  • 4 hamburger buns, preferably brioche, toasted if you like
  • Sliced dill pickles

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 105
  • Sodium (mg): 870
  • Carbohydrates (g): 27
  • Fiber (g): 2
  • Sugar (g): 5
  • Protein (g): 25

Preparation

  • Position a rack in the center of the oven, and heat the oven to 400°F. Line a large rimmed baking sheet with foil.
  • Put the chicken, onion, bell pepper, cilantro, garlic, lime zest and juice, pepper flakes, and 1-1/2 tsp. salt in a medium bowl, and use your hands to mix well (the mixture will be very moist). Divide evenly to make four 4-inch patties. Brush the prepared baking sheet lightly with oil. Put the burgers on the sheet, then brush the burgers on both sides with 2 Tbs. of the oil. Roast, flipping once halfway through and draining any juices that have collected in the pan, until the burgers are cooked through (165°F), about 15 minutes.
  • Toss the lettuce with the remaining 11/2 tsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread the mayonnaise on each of the bottom buns. Top with the burgers, lettuce, pickles, and top bun, and serve.

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