Adobo Chicken Burger with Pickled Red Onions and Avocado
Because chicken has a lower fat content than beef, it’s important to add extra fat to keep the patties moist during cooking. Chicken thigh meat is fattier than breast meat, which is why we’ve called for a mixture of the two. Sour cream not only adds fat, but its acidity helps break down the muscle fibers, keeping the burger tender and juicy.
Ingredients
For the pickled onions:
- 1 small red onion, thinly sliced on a mandolin
- Juice of 2 lemons
- 1 tsp. kosher salt
- 1 tsp. sugar
For the Habanero Love mayo:
- 3/4 cup (6 fl. oz./180 ml) mayonnaise
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. Aarón Sánchez Habanero Love Sauce
For the burgers:
- 1/2 lb. (250 g) ground chicken breast meat, at room temperature
- 1/2 lb. (250 g) ground chicken thigh meat, at room temperature
- 5 Tbs. Aarón Sánchez Adobo My Way Seasoning
- 2 Tbs. sour cream or Greek yogurt
- 1/4 cup (1 oz./30 g) panko
- Neutral oil as needed
- 1 cup (4 oz./125 g) finely shredded Monterey jack cheese
For serving:
- 2 Tbs. unsalted butter
- 4 brioche buns, split
- 1 avocado, peeled, pitted and thinly sliced
- Flake salt
Directions
To make the pickled onions, in a bowl, toss together the onion, lemon juice, kosher salt and sugar. Transfer to a glass jar or container. Cover and refrigerate at least 30 minutes or up to 1 week.
To make the Habanero Love mayo, in a bowl, mix the mayonnaise and Habanero Love Sauce until combined. Set aside.
To make the burgers, prepare a medium-hot fire in a grill. Alternatively, follow the instructions below for using a stovetop grill pan, cast-iron fry pan or griddle.
In a bowl, mix together the chicken, Adobo My Way Seasoning, sour cream and panko until combined. Divide the chicken mixture into 4 equal portions, about 4 oz. (125 g) each. Gently use your hands to shape each portion into patties.
To cook on an outdoor grill: Brush the grill with oil. Place the patties on the grill and cook, turning once, until the patties form a crust, about 3 minutes per side. During the last 2 minutes of cooking, top each burger with 1/4 cup (1 oz./30 g) of the cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the internal temperature of the burgers reaches 165°F (74°C).
To cook on a stovetop grill pan, cast-iron fry pan or griddle: Heat the pan over medium-high heat and lightly brush with oil; the pan is hot enough when a few drops of water flicked onto the surface skitter across it. Working in batches as needed, add the patties and cook, turning once, until the patties form a crust, about 3 minutes per side. During the last 2 minutes of cooking, top each burger with 1/4 cup (1 oz./30 g) of the cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the internal temperature of the burgers reaches 165°F (74°C).
Transfer the burgers to a plate to cool slightly.
Wipe the grill or pan clean and brush with the butter. Place the buns, cut side down, on the grill or pan and toast until deep golden-brown underneath, about 1 minute. Transfer the buns, toasted side up, to a baking sheet.
To assemble, spread a layer of the Habanero Love mayo on the cut sides of the bottom and top buns. Top each bottom bun with a burger, avocado slices, a pinch of flake salt and a pile of pickled onions. Cover with the top buns and serve immediately. Serves 4.