Ingredients:
½ cup mayonnaise
1 tablespoon Dijon mustard
Kosher salt and black pepper
1 lime, juiced (optional)
8 cheddar slices for topping
1 small shallot, minced (about ¼ cup)
3 large garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil
3 tablespoons olive oil
4 brioche or burger buns, lightly toasted
1 tablespoon Dijon mustard
Kosher salt and black pepper
1 lime, juiced (optional)
8 cheddar slices for topping
1 small shallot, minced (about ¼ cup)
3 large garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil
3 tablespoons olive oil
4 brioche or burger buns, lightly toasted
Directions
In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form ½-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they’re done, set 2 slices of Cheddar cheese on top of each patty to melt.
Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad.
(from nytimes.com)
