Who misses Trader Joes Chile Lime Chicken Burgers? We do!! This copycat recipe I created this weekend nails the original product's combination of flavors, texture and deliciousness! #sonomnom4u #chilelimechickenburgers #traderjoes #traderjoerecipes #TJchickenburgers
2 boneless skinless chicken breasts
1 Small Onion
1/2 Red Bell Pepper, seeded
4 Garlic Cloves
1 small Handful of Fresh Cilantro (about 10 sprigs no longer than width of hand)
1 tsp salt
Juice of 1 fresh lime
1/2 tsp Red Pepper Flakes
Buns, Sourdough Toast, or any bread or non-bread you love!
Cut the onion into quarters and add the chunks to a food processor. Add the red bell pepper, Garlic Cloves, Cilantro and salt. Pulse until it is finely chopped and resembles pico de gallo. Remove the mixture from the food processor and scrape it out into a seive and let the liquids drain. It is o.k. to leave a little juice! Dump mostly-drained mixture into a large bowl.
Cut the chicken breast into large chunks and place them in a food processor or meat grinder (food processor gets the best texture!) It is ok if there is a little veggie layer left on blade of the food processor! It is all going to the same place, anyway! Grind on high or pulse numerous times, until the meat is ground well. Turn off food processor and scrape the sides at least once during this process.
When chicken is all ground completely, scrape it out into the same bowl as the veggie mixture.
Wash your hands really well and mix mixture completely with your hands.
Shape burgers by dividing meat into about 6 balls of even proportions. Flatten each ball and smooth the edged to perfect circles. Each burger should be about 4 inches diameter and about 1/4 inch thick.
I like to layer them on a plate with parchment between. If you have time, place the plate of layered burgers in the freezer so they can chill a bit, and even freeze. These are easier to cook when they are half-to full frozen! These cook better in a skillet or griddle, but can be grilled. Just DON'T FLIP THEM UNTIL THE FIRST SIDE IS COMPLETELY COOKED--and spray the grill rack thoroughly with oil spray prior to cooking on the rack!
Cook one side throughly. When it is no longer pink, flip once, and cook the other side
Cook until they internal temp reaches 160 F. Remove from heat and serve! We love these on toasted sourdough with TJ Green salsa! So Nom Nom!
To make toasted sourdough (if desired as a bun!)
Heat skillet. Melt a stick of butter. Gently dip each side of desired amount of sourdough (2 pieces per sandwich!) into the butter. Grill each side of each piece of sourdough until they are golden. Remove from heat and place on a plate. Put a Chicken Lime Patty between two toast pieces and top the burger with salsa verde before placing top toast.
Yield: About 6 burgers, depending of size of chicken breasts.