Chicken Burgers with Mango Salsa

6 WORD MEMOIR: Needed therapy. Retreated to Mon’s kitchen. – Dr. G

Whenever I have to go through at least two buggies to find one that isn’t dysfunctional, I know that the trip to the grocery store with, Mon will bring on some form of anxiety. Mon, is one of my closest girlfriends.  She started as a client during the early stages of my business, over 13 years ago and long before Magnolia’s Cheesecakery.   I adore everything about her and her family! Our trips to go grocery shopping, however, well that’s another tale.

Mon and I share a love of the writings of Shonda Rhimes and Stephenie Meyer, venturing out on sweet ventures to try the latest confections of local bakers and small business owners; which reminds me that we have to schedule a day to indulge in macarons, and eating food from recipe writing and testing in her kitchen with three beautiful sous chefs.  Many of my recipe testing days start with Mon shooting me a text containing not so subtle hints about trying a new recipe or posing questions, if I’ve ever made this and that.

Doesn’t it all sound awesome, y’all?  Having food friends that love to eat and for you to cook, until . . .

you’re asked the dreaded question, “Are we going to the grocery store after you come from the school or a little later?” *dun, dun, duuuuuuun*

Listen closely. . .  come a little closer. Wait! Do you see the fresh red (purple) pungent onion, spicy diced jalapenos, chopped mangoes and tomato spilling on to the plate, moments away from the juices of a succulent chicken patty for the burger. Mouth watering, yet? Good. Now, about grocery shopping with my awesome girlfriend, Mon. A trip to the grocery store usually goes something like the following:

  • Starts in the produce section as opposed to going to where the meat is located or where the protein that we’ll be using for a particular recipe testing is,
  • Has to pass by bakery to get to the produce section.  Cuts eye at Mon for stopping to look at something sweet and reeling me in to look at a crazy flavor combination that we MUST TRY,

  • Inquires about which ingredients are needed and breaks into the “do you already have this at home, Mon?”,
  • Begins to debate like two old women about who was supposed to be equipped with a grocery list,

  • Gives each other several side eyes about the happenings going on in the store (something crazy and funny as hell always happens when her and I are in the grocery store together . . . ALWAYS,
  • Finally wraps up trip to store, checks out, and returns to her home kitchen to be thrown hints about what time I am going to start cooking. (insert crying laughing emoji)

I will tell y’all this and I mean it from the core of who I am.  I would have our grocery store field trips No. Other Way. Its kind of our thing, you know. Bicker like two older women that have been friends for over 25 years, getting on each others nerves, protecting each others hearts, making the others eye twitch, being pillars of strength to lean on, and making sure your friend; the avid cook, food blogger and writer, and food photographer gets to take several shots of her food styling before everyone digs in. The later is very much the essence of a true friendship.

Do you have a Mon? A friend that you venture to the grocery store with, cook for, and tell tales about your shopping experience? A person?

Y’all enjoy making these chicken burgers without the anxiety, but all the fellowship and memories.

I love you, Mon! What’s on the menu for Thursday?

The Long-winded Extrovert,

-Dr. G

 

 

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Chicken Burgers with Mango Salsa

Juicy burgers with ground chicken and an addictive mango pico de gallo with a kick.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 people
Author Santresa

Ingredients

Mango Salsa

  • 2 medium jalapenos seeded and minced
  • 1 small red onion finely diced
  • 2 roman tomatoes, chopped I used a medium beef tomato in this recipe, pictured on the cutting board
  • 2 firm mangos peeled and diced
  • 2 tablespoons chopped cilantro
  • ½ teaspoon fresh cracked black pepper
  • 2 teaspoons kosher salt
  • ½ tablespoon red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • Juice of half a lime
  • Juice of half a lemon

Chicken Burgers

  • 1 pound ground chicken
  • 3 cups bread crumbs
  • ½ cup whole milk
  • 2 tablespoons sweet onion minced
  • Salt and pepper to taste
  • ½ teaspoon cayenne pepper
  • 1 tablespoon cilantro
  • 1 tablespoon olive oil
  • 4 – 8 slice jalapeno Havarti cheese
  • Green leaf lettuce
  • Potato Buns buttered and toasted
  • Sweet hot mustard

Sweet Chili Mayonnaise

  • ½ cup mayo I used extra virgin mayo
  • 3 tablespoons sweet chili sauce
  • ½ teaspoon cayenne pepper
  • Couple dashes Sriracha

Brown Sugared Plantains (adapted from the Food Network)

  • ¼ cup canola oil
  • 2 tablespoons butter
  • 2 ripe plantains peeled and cut into 1-inch thick slices
  • 3 tablespoons brown sugar
  • Kosher salt to finish

Instructions

Mango Salsa

  1. Mix all ingredients together in a bowl and refrigerate for at least 30 minutes. The longer the salsa sits, the better.

Chicken Burgers

  1. Place chicken, 1 cups of bread crumbs, onion, cayenne pepper, salt and pepper, and cilantro in a bowl and mix together well. Chicken mixture will be mushy. Refrigerate for 30 minutes.
  2. Remove mixture from fridge. Spread the remaining bread crumbs on a plate. Heat olive oil in a sauté pan over medium heat. Spray hands with nonstick spray and form ground chicken into 4 to 5 patties. Coat each patty in bread crumbs and cook until golden brown, roughly 4 – 5 minutes on each side. Remove from heat and top with a couple slice of jalapeno Havarti cheese.
  3. Assemble burgers with potato bun, sweet chili mayo, chicken burger, lettuce, and mango salsa. Serve with brown sugar caramelized plantains.

Sweet Chili Mayonnaise

  1. Mix mayo, sweet chili sauce, cayenne pepper, and sriracha together in a small bowl and set aside to spread later on toasted potato buns.  

Brown Sugar Plantains

  1. Heat oil and butter over medium-high heat until butter sizzles. Toss plantains in brown sugar and fry until golden brown on both sides. Remove plantains from oil onto a paper towel lined plate and sprinkle with koshers salt. Serve immediately.

Recipe Notes

You can also prepare these Chicken Burgers with a side of Portabella Mushroom Steak fries. We used the recipe from Closet Cooking which can be found here

 

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