Chicken and Chorizo Burgers Ground chicken mixed with smoky, paprika spiked chorizo sausage, topped with grilled tomato salsa and coriander pesto makes for an amazing, flavour packed burger. Ingredients Pesto: • 1 cup (250 mL) packed fresh Ontario Coriander Leaves • 2 tbsp (25 mL) pumpkin seeds • 2 tbsp (25 mL) olive oil • 1/2 tsp (2 mL) salt • 1 clove Ontario Garlic, chopped • 1 Ontario Jalapeño Pepper, seeded and chopped • 2 tbsp (25 mL) fresh lime juice Salsa: • 2 Ontario Greenhouse or Field Tomatoes, each cut into 4 rounds • Quarter large Ontario Red Onion, cut into 1/2-inch (1 cm) rounds • 1 tsp (5 mL) vegetable oil • 1 clove Ontario Garlic, minced • 1 tbsp (15 mL) red wine vinegar • 1-1/2 tsp (7 mL) Mexican chilli powder Burger: • 1 lb (500 g) Ontario Ground Chicken • 8 oz (250 g) fresh Ontario Chorizo Sausage, removed from casing and crumbled • 1 Ontario Egg, lightly beaten • 1/4 cup (50 mL) dry breadcrumbs • 1 tsp (5 mL) each onion powder and dried oregano leaves • 1/2 tsp (2 mL) each ground cumin and salt • 1/4 tsp (1 mL) pepper • 1 cup (250 mL) shredded Ontario Monterey Jack Cheese • 6 gourmet burger buns • 1-1/2 cups (375 mL) torn Ontario Greenhouse or Field Lettuce Leaves Instructions Pesto: In food processor combine coriander, pumpkin seeds, oil, salt, garlic, Jalapeño pepper and lime juice; process until almost smooth. Set aside. Salsa: Brush tomato and onion rounds with oil; place on grill over medium heat. Grill, covered for about 5 minutes or until tender, turning over once. Coarsely chop and place in small bowl. Add garlic, vinegar and chilli powder. Stir to combine; set aside. Burger: I n large bowl, combine chicken, sausage, egg, breadcrumbs, onion powder, oregano, cumin, salt and pepper. Shape into 6 burgers. Place burgers on greased grill over medium heat. Grill, covered, for 5 to 6 minutes per side or until thermometer inserted sideways into centre of each burger reads 165°F (74°C). Top with cheese and grill to melt. Toast buns on grill. Top each bun bottom with lettuce leaves, salsa, burger, pesto and bun top.
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BlockTalk - Summer 2020
www.meatpoultryon.ca
