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Chicken-Chorizo Burgers with Avocado Mayonnaise

Randy Mayor; Lydia DeGaris-Pursell
Yield

8 servings

Bite-sized pieces of corn tortillas act as a binder in these sausage and chicken burgers.

Ingredients

  • Mayonnaise:
  • 1/3 cup fat-free mayonnaise
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/2 ripe peeled avocado, seeded
  • Burgers:
  • 1/2 pound Spanish chorizo sausage (such as Usinger's)
  • 1/4 teaspoon salt
  • 5 (6-inch) corn tortillas, torn into bite-sized pieces
  • 1 1/2 pounds skinless, boneless chicken breasts, coarsely chopped
  • 1 jalapeño pepper, seeded and chopped
  • Cooking spray
  • 8 (2-ounce) onion rolls, toasted
  • 8 (1/4-inch-thick) slices tomato

Nutrition Information

  • calories 385
  • caloriesfromfat 29 %
  • fat 12.6 g
  • satfat 4.4 g
  • monofat 4.8 g
  • polyfat 2.3 g
  • protein 29.2 g
  • carbohydrate 39.5 g
  • fiber 3 g
  • cholesterol 63 mg
  • iron 2.8 mg
  • sodium 735 mg
  • calcium 111 mg

How to Make It

  1. Prepare grill or broiler.

  2. To prepare mayonnaise, combine first 5 ingredients in a food processor; pulse 10 times or until combined. Cover and chill mayonnaise mixture.

  3. To prepare burgers, remove casings from sausage. Place sausage, salt, tortillas, chicken, and jalapeño in food processor; process 30 seconds or until mixture is coarsely ground. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

  4. Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.

  5. Cut rolls in half horizontally; spread 1 1/2 tablespoons mayonnaise mixture over top half of each roll. Place tomato slices on bottom halves of rolls; top each with 1 patty and top half of each roll.