Ingredients
- 1/3 cup Kewpie or other mayonnaise
- 1 teaspoon soy sauce
- 1 lime, cut into wedges
- Kosher salt
- 1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
- 1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)
- 2 scallions, light green and white parts only, thinly slice d
- 3 large garlic clove s, grated or minced
- 1(2-inch) piece ginger, grated or minced (about 2 teaspoon s)
- 1/4 to 1/2 teaspoon red-pepper flakes, according to taste
- 1 pound ground chicken, preferably dark meat
- 2 tablespoon sneutral oil, such as can ola oil, or ghee
- 4 brioche or burger buns, lightly toasted
- Butter lettuce or other tender lettuce, for serving
- 1 jalapeño, thinly slice d, for serving (optional)
Instructions
- In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
- In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
- Heat a large (12 inch) cast iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes.
- Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan.
- Use a metal spatula to press them until they form ½ inch thick patties.
- Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
- Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more.
- If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
- Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Tips
Tip Resist the urge to add more than ¼ cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.