The goal when making a Chicken/Turkey Burger is three fold:
1.) Keep the burger moist
2.) Keep the burger from falling apart when cooking
and last...achieve both one and two while...
3.) Keeping the burger from tasting like a meatball
In efforts to achieve this goal and stumble upon, "Poultry Burger Nirvana," I took the following steps:
I used one egg white (omitting the yolk) and crushed tortilla chips to act as the burger's binding agents.
The cheese mixed in (as oppose to melted on top) also helped secure the burger while ensuring it moist and delicious!
Topped with lettuce, tomato, thinly sliced red onion, a crispy piece of bacon and served along side fresh tortilla chips and an ice cold Negra Modelo...
Chicken Jalapeno Pepper Jack Sliders
yields about 16 chicken sliders
2 lb ground chicken (I prefer ground chicken to turkey if I can find it)
1/2 to 3/4 cup crushed tortilla chips (I used low salt chips)
1 egg white
3/4 cup diced Pepper Jack Cheese (small dice cubes)
1/2 cup diced onion
1 jalapeno pepper, deseeded and diced
1 scant tablespoon chili powder
1 teaspoon cumin
1/4 cup chopped cilantro
1 tsp salt
Fresh cracked pepper
Crisp, thinly sliced Red Onion
Jalapeno slice, fresh or pickled!
Saute up the onion and jalapeno pepper until soft, about 5 minutes. Remove from pan and let get to room temperature.
In a large bowl, mix together the chicken, crushed chips, egg white, cheese, onion/jalapeno mixture, chili powder, cumin, cilantro, salt and pepper, until well combine.
Form into 3 inch diameter burger patties.
Place in the refrigerator or freezer to set (if desired).
When ready to cook, preheat oven to 350.
Heat a cast iron skillet over medium, high heat. Once hot add a touch of cooking spray and fry up the sliders in batches about 3 minutes per side to brown the outside.
Place sliders in the oven for 8-10 minutes to cook through.
Toast buns and serve with favorite toppings!