We fixed the chicken burger, and all it really took was stirring in a couple spoons of chimichurri sauce. No longer sort of dry and kind of boring, this is one of the best burgers you'll ever have.
Ingredients
- Italian parsley leaves: 0.5 cup
- cilantro leaves: 0.25 cup (fresh)
- oregano leaves: 2 Tbsp (fresh)
- garlic: 2 clove (sliced)
- olive oil: 0.25 cup
- white wine vinegar: 2 Tbsp
- kosher salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- ground cumin: 0.25 tsp
- red pepper flakes: 0.125 tsp
- 1/2 pounds boneless skinless chicken thighs: 1 piece
- 1/2 teaspoons kosher salt: 1 piece
- breadcrumbs: 2 Tbsp (optional)
- olive oil: 2 Tbsp
- mayonnaise: 0.33333 cup
Metric Conversion
Stages of cooking
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To make chimichurri, chop herbs with a sharp knife until fine; add sliced garlic to the mixture. Continue chopping until mixture is very fine; transfer to a bowl. Stir in the 1/4 cup olive oil, white wine vinegar, the 1/4 teaspoon salt, black pepper, cumin, and red pepper flakes. Wrap and refrigerate until needed.
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To make burgers, place chicken thighs in the freezer until firm and half-frozen, about 30 minutes.
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Place thighs on a cutting board, and using a large sharp knife or heavy cleaver, chop until it resembles coarsely ground meat. (Alternatively, place chicken in a food processor; pulse on and off, scraping sides often, until texture resembles coarsely ground meat.)
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Transfer chicken to a bowl, add the 1 1/2 teaspoons salt and 1/4 cup chimichurri sauce. Use a fork to mix thoroughly.
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Using damp hands, form chicken mixture into 4 equal-sized patties, about 1/2-inch thick. Cover and refrigerate until chilled, about 30 minutes.
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Stir together mayonnaise and remaining chimichurri sauce to make spread for buns; refrigerate until needed.
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Remove burgers from the fridge; sprinkle both sides with breadcrumbs.
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Add olive oil to a large non-stick skillet and set over medium high heat. When hot, but before oil starts smoking, add burgers, and cook about 5 minutes per side, or until chicken is cooked through. An instant read thermometer inserted near the center should read 145 to 150 degrees F (63 to 65 degrees C).
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Let burgers rest for a minute or two. Serve on buns spread with chimichurri mayo and the fixings of your choice. Chef John
