Description
Light and fresh, it’s Mexican grilled corn on a slider, baby! All you need is a couple of Avocado Chicken Sliders with Grilled Corn Salsa and a bottle of tequila and it’s party time!
Ingredients
Scale
- ***Avocado Chicken Sliders***
- 1 pound ground chicken
- 1 large ripe avocado – cut into chunks
- 1 chopped clove of garlic
- ⅓ cup panko (or almond meal for gluten free)
- 1 tablespoon cilantro, chopped
- salt & pepper, to taste
- 1/2 cup freshly grated Cotija cheese (substitute: asiago)
- ***Ancho Lime Mayo***
- 1/2 cup mayonnaise
- 1 lime, both juice & zest
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon cumin
- salt to taste (optional)
Instructions
- ***Avocado Chicken Sliders*** In a large bowl, combine all ingredients, gently so as not to mash the avocado. Shape into desired size patties, and place on baking sheet. Chill for a minimum of 20 minutes before cooking, coat patties with non-stick spray and grill. Si as not to burn the avocado, once patties are well marked, shift to indirect heat, and allow to cook through until internal temperature reaches 165°F.
- ***Ancho Lime Mayo*** Toss everything in a small bowl, mix well with a spoon. Hold until needed. I like to do this mayo first, it will just get better as it sits. The flavour will marry better. Ideally make it a couple of hours ahead, or even the day before.
- ***Assemble*** Coat both top and bottom of your bun with the ancho lime mayo, add a little red leaf lettuce to the bottom bun, layer on your patty then top with corn salsa and then a pinch of cheese. (I like a nice moist whole wheat but for this burger.)
Notes
Just to be on the safe side, I often mark chicken burgers on the grill then pop them in the oven for a few minutes to be sure they’re cooked through. This also helps to keep them moist and tasty.
- Prep Time: 35 mins
- Cook Time: 45 mins
- Category: Mian
- Cuisine: Mexican Inspired