Happy Burger Weekend

It's July. Therefore, I crave burgers.

I made these chicken burgers for the first time last week in the Ultimate Burger class - I had never used ground chicken to make burgers before, but I have to say, it's a great idea. I think there's a good reason why gourmet burgers are so hot right now. As much as I like the tried and true beef + cheese + pickle combo, there are just so many options. Like chicken + corn + avocado. The possibilities are endless! And everyone loves a good burger.

Recipe for Chicken Burgers with Grilled Corn and Avocado Salsa (adapted from John Scoff's recipe from class):

For the burgers:

• 1 lb ground chicken
• 1/4 of a medium red onion, diced
• 1 garlic clove minced
• 1/2 of a roasted red pepper, diced
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 small chipotle pepper, finely chopped
• 1 egg
• salt and pepper

Saute the onions and garlic together for a few minutes over low heat in a little vegetable oil. Mix all the ingredients together in a medium bowl and blend well. (Keep in fridge while you make the salsa) When you're ready to cook the burgers, heat a skillet or grill pan brushed with a thin layer vegetable oil, form patties with your hands, and cook on each side until firm and well done.

For the salsa:

• 1 avocado, diced
• 1 ear of sweet corn, shucked clean and rubbed in a little oil/salt/pepper; grilled on the hot grill pan until charred, turning every so often. Let cool and cut off cob. CORN TIP: If you cut using long, slow strokes, the corn will fall straight down and not go flying.
• 1/4 of a medium red onion, diced
• 1 garlic clove, minced
• 1/2 red pepper, diced
• 1 tbsp chopped fresh cilantro
• 1/2 tsp hot sauce
  
• juice from 1/2 lime
• 1/2 tsp red wine vinegar
• salt and pepper
  

Mix all the ingredients together for the salsa. Top the cooked burgers with the salsa.

Happy 4th of July!