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Spicy Poached Chicken Burgers with Guacamole

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy
Ingredients

1 cup water
1/3 cup red quinoa
1-1/2 lb. ground chicken
1 teaspoon mint, chopped
1 teaspoon ground cumin
1 teaspoon lemon zest
2 Tablespoons pine nuts, toasted and finely chopped
2 shallots, minced, divided
Salt and freshly ground black pepper

1 avocado
1/2 Tablespoon fresh lemon juice
1/2 jalapeno pepper, stemmed, seeded and minced
2 cups gf Chicken Stock
2 teaspoons gf hot chili sauce (like Siracha or a gf Asian chili-garlic sauce)
red cabbage for garnish (optional)
Directions
Bring the water to a boil. Add the quinoa along with a pinch of salt. Boil the quinoa until tender, about 10-15 minutes. Drain and let cool.

In a large bowl, mix the chicken with the quinoa, mint, cumin, lemon zest, pine nuts, half the shallots and a generous pinch of salt. With lightly oiled hands, form the chicken mixture nn 6 patties. Cover the burgers with plastic wrap and chill for 1 hour.

Meanwhile, in a medium bowl, mash the avocado with a fork. Stir in the lemon juice, jalapeno and remaining shallots. Adjust seasonings to taste with salt and freshly ground black pepper.

In a very large deep skillet, bring the chicken stock and hot chili sauce to a boil. Season the burgers with salt and freshly ground black pepper. Gently set the burgers in the skillet and simmer over medium low heat until they are cooked through, about 4 minutes per side. Transfer the poached chicken burgers to a platter and tent with foil to keep warm.

Boil the poaching liquid down until reduced to 1/2 cup, about 5 minutes.

Serve poached burgers with guacamole and reduced poaching liquid. Garnish with red cabbage if desired.
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