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Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
Serves: 4 burgers
Ingredients
2 pounds organic ground chicken breast
1 medium yellow onion
1 jalapeño pepper, seeded and minced
1 serrano pepper, seeded and minced
½ poblano pepper, seeded and minced
3 garlic cloves, minced
1 - 7oz can chipotle peppers in adobo - will use 4-5 chipotle peppers (diced) with 1-2 tablespoons adobo sauce (brand: La Morena)
1 egg white
8 large portobello mushrooms
Burger Toppings: smoked gouda, 4 bell peppers, 3 poblano peppers, spinach and arugula mix
Instructions
1. Heat a skillet over medium and sauté onions, jalapeños, serrano and poblano peppers in 1 teaspoon of olive oil until softened and translucent.
2. Add chopped garlic and sauté for 1-2 more minutes. Transfer mixture to a large mixing bowl and allow to cool slightly.
3. To the mixing bowl add ground chicken breast, chipotle peppers, 1-2 tablespoons adobo sauce and the egg white. Gently mix all of the ingredients until evenly combined. (The mixture will be very very wet and sticky - don't fret, that is normal.)
4. Once mixed, cover bowl with plastic wrap and place in refrigerator.
Preheat grill to high.
5. Char remaining poblano and bell peppers on the grill until blackened on all sides then remove and place peppers in a bowl covered with plastic wrap. When cooled, peel skin off of peppers, remove stems and seeds, cut into long slices and set aside. (Note: The peppers can be prepared 2 days in advance and stored in the refrigerator.) If you don't have a grill, char peppers by placing them over the flame on your stovetop.
6. Remove stems from mushrooms and clean any dirt on the caps with a damp paper towel.
Drizzle a tiny amount of olive oil over tops of caps and sprinkle with a touch of salt and pepper.
7. Grill mushrooms upside down, gills facing up, on high for 3-4 minutes - you will see the mushroom's liquid pool inside the cap. Flip mushrooms over, gills touching the grates, and grill over medium-high for another 2-3 minutes or until caps are tender yet still slightly firm. Remove and set aside. (If you don't have a grill roast portobello mushrooms in the oven at 425 degrees F until tender but still firm. Use the same method as the grill and remember to flip mushrooms halfway through cooking process.)
8. Remove chicken mixture from refrigerator and score meat into 4-8 oz patties.
Season tops and bottoms of each patty with a drizzle of olive oil, kosher salt and black pepper.
Grill patties over high heat for 4-5 minute on one side, lower heat to medium-high and flip patties, cooking them for another 4-5 minutes or until ground chicken breast is cooked through. (The cooked patties will feel slightly firm to the touch but not completely stiff. Do not overcook but make sure not to undercook. Chicken must be cooked through!)
9. In the last minute of cooking place smoked gouda over each patty in order to melt cheese.
To build burger, place cheese covered chicken patties over grilled mushroom caps and top with roasted bell peppers, poblano peppers, and spinach/arugula lettuce mix. Cover burgers with remaining mushroom caps and serve alongside chips, cole slaw or a light salad.
Source : theleanerapproach
source https://www.abellkitchen.com/2018/11/peppers-and-chipotle-chicken-burgers-on.html
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