Chicken and Chorizo Sausage Burgers

Mix up your burger routine with this combination.  I used Spanish Chorizo which is fully cooked and flavored with smoked paprika, not the Mexican – but if that is what you can find, try using cilantro in place of the basil

2 Boneless Skin-less Chicken Breasts, cut into chunks

3 Boneless Skin-less Chicken Thighs, cut into chunks

1 Spanish Chorizo Sausage, cut into chunks

10 Basil Leaves, torn in pieces

Salt and Pepper

Cheese of your choice, I used Port Salut which is a soft, Muenster like cheese

Rolls, Lettuce, Mayonnaise and Ketchup

  • In a food processor, combine the chicken (both) and Chorizo.  Pulse until they become uniform and just starting to come together.
  • In a large mixing bowl mix the basil into the burger mix
  • With a 1/3 measuring cup, form the burgers – there will be about 10 mini burgers
  • Heat a cast iron frying pan, then add 1 tbs canola oil (actually I used chicken fat, rendered from a roasted chicken)
  • Fry the burgers about 3 minutes on each side, until cooked through.  Add the cheese when you flip them.   Let them rest to finish cooking about 5 minutes
  • Serve on buns with lettuce, Mayonnaise and Ketchup

I had left over burgers (without the cheese) the next night.  I broke them into chunks, sautéed some chopped onion and added Trader Joe’s Red Curry Simmer Sauce and some coconut milk  – served it over rice noodles with extra fresh basil – delicious

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