Smashed Chicken Burgers with Cheddar and Parsley

cooking.nytimes.com

Changes, forget about a teaspoon of cumin, I put in half and could taste it overwhelmingly. Put in 1/4 teaspoon. Less pepper flakes too I served it with some macaroni salad with avocado in it.

½ cup mayonnaise

1 tablespoon plus 1 teaspoon Dijon mustard

Kosher salt and black pepper

2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges

1¼ packed cups flat-leaf parsley, leaves and tender stems, roughly chopped

⅓ cup grated Cheddar, plus ¼ cup cubed, plus 8 slices for topping

1 small shallot, minced (about ¼ cup)

3 large garlic cloves, minced

1 teaspoon ground cumin

½ teaspoon red-pepper flakes

1 pound ground chicken, preferably dark meat

2 tablespoons neutral oil, such as canola oil, or ghee

3 tablespoons olive oil

1 large head butter or Boston lettuce, leaves torn into bite-size pieces

1 ripe Hass avocado, diced

4 brioche or burger buns, lightly toasted

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer