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Chicken Burger
Lyndon Espiritu, the hospital’s assistant director of production, café and catering, created this tasty alternative to beef burgers by grinding chicken thigh meat and blending it with a variety of herbs.
Servings
8
8
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Bread
- Poultry
- Vegetables
Source: North Shore University Hospital, Manhasset, N.Y.
Lyndon Espiritu, the hospital’s assistant director of production, café and catering, created this tasty alternative to beef burgers by grinding chicken thigh meat and blending it with a variety of herbs. He tops it with a spicy mix of mayonnaise and sriracha sauce.
Ingredients
2 3/4 lb. boneless chicken thighs
1/4 cup flour
2 cups diced onions
1 cup fresh parsley
1/2 cup fresh cilantro
1 tbsp. celery salt
1 tbsp. ground coriander
2 tsp. ground pepper
8 burger buns or brioche rolls
1/2 cup mayonnaise
1 tbsp. sriracha sauce
4 leaves romaine lettuce, cut in halves
3 medium red tomatoes, sliced
1 medium red onion, sliced thin
48 oz. tomato sauce
Steps
In buffalo chopper, grind chicken, flour, onions, parsley, cilantro, celery salt, coriander and pepper until chicken and herbs are finely ground and all ingredients are mixed together.
Make 8, 5-ounce patties. Place on sheet pan and cook in oven at 375°F, until internal temperature reads 165°F.
To build burger, spread bottom half of bun with 2 ounces mayocha (a blend of 1/2 cup mayonnaise and 1 tablespoon sriracha sauce). Add 1 piece romaine, burger, 3 to 4 slices tomato and 1 slice red onion. Cover with top half of bun.
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