Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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

Recipe by Cooking Light July 2002

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

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

  • 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.

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

  • 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.

Nutrition Facts

385 calories; calories from fat 29%; fat 12.6g; saturated fat 4.4g; mono fat 4.8g; poly fat 2.3g; protein 29.2g; carbohydrates 39.5g; fiber 3g; cholesterol 63mg; iron 2.8mg; sodium 735mg; calcium 111mg.
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