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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From The Great Big Burger Book Ingredients:
1 tablespoon olive oil |
1 small yellow onion, finely chopped |
1/4 cup finely diced tomatillo |
1/4 cup seeded and finely diced fresh jalapeno pepper |
2 teaspoons finely chopped fresh oregano |
3 tablespoons chili powder |
1/4 teaspoon salt |
1/8 teaspoon fresh coarse ground black pepper |
1 1/4 cups canned crushed tomatoes |
1 (15 ounce) can black beans, rinsed and well drained |
1/4 cup chopped fresh cilantro |
1 lb ground chicken |
1 tablespoon tomato paste |
1 teaspoon turmeric |
1/4 cup chicken broth |
Directions:
1. Heat oil in a large skillet over medium heat; add in the onion; stir/saute 1 minute or until just translucent.
2. Add in tomatilla, jalapenos, oregano, 2 tablespoons chili powder, salt, pepper, 1 cup crushed tomatoes, and beans; cook over med-low heat for 5-7 minutes, stirring occasionally.
3. Add in the cilantro; keep warm for topping.
4. In a mixing bowl, combine the chicken, tomato paste, turmeric, broth, and remaining 1 tablespoon chili powder; mix well.
5. Form mixture into 4 loosely shaped patties, each 1/4 inch thick.
6. Oil and preheat the grill (use a barbecue grate to support the patties) or a skillet over medium heat and cook the burgers to the desired degree of doneness; at least 4-5 minutes per side for medium.
7. Serve on lightly toasted hamburger buns; top it off with the chili mixture and lettuce leaves.
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