Spicy Poached Chicken Burgers

Misc. Sources

Makes 6 servings

•     1/2 cup water                                                  
•     1/2 cup instant couscous                                       
•     2 pounds ground chicken                                        
•     2 tablespoons chop mint leaves                                 
•     2 teaspoons ground cumin                                       
•     1 teaspoon lemon zest                                          
•     2 tablespoons pine nuts light toast, fine chop                 
•     Salt and pepper                                                
•     2 haas avocados                                                
•     1 tablespoon lemon juice                                       
•     1 jalapeno chiles seed, mince                                  
•     1 sm. shallot minced                                           
•     2 cups chicken broth                                           
•     2 tablespoons Asian chili sauce                                
•     6 6 in. pita bread warmed                                      

ACTIVE: 25 MIN/TOTAL: 45 MIN

In a small saucepan, bring the water to a boil and stir in the couscous. Cover the saucepan, remove from the heat and let stand until the water has been absorbed, about 5 minutes. Fluff the couscous with a fork and let cool.

In a large bowl, gently mix the ground chicken with the couscous, chopped mint, ground curnm. grated lemon zest, pine nuts and 2 teaspoons of salt. With lightly oiled hands, pat the chicken-couscous mixture into 6 burgers. Cover the burgers tightly with plastic wrap and refrigerate until chilled.

Meanwhile, in a medium bowl, coarsely mash the avocados with a fork. Stir in the lemon juice. jalapeno and shallot and season with salt.

Preheat the oven to 325°. In a very large, deep skillet, bring the stock to a boil with the chili sauce.  Season the burgers with salt and pepper. Set the burgers in the skillet and simmer over moderately low heat until cooked through, about 4 minutes per side. Transfer the burgers to a rimmed baking sheet, cover with foil and keep warm in the oven. Boil the poaching liquid over high heat until reduced to 1/2 cup, about 6 minutes.

Set the pitas on plates. Top with the chicken burgers and spoon some of the reduced sauce over them. Garnish the burgers with the avocado mash and the mint leaves and serve.

MAKE AHEAD The uncooked chicken burgers and the avocado mash (covered with plastic wrap pressed directly onto the surface to prevent discoloration) can be refrigerated overnight.

My Notes: This was really tasty, but the execution was off. Pitas aren't sturdy enough to hold the meat. Either use flatbread or buns or something like that. If you want to stick with pitas, you should make meatballs then eat it like a falafel sandwich.

MXF