Spicy Aussie Chicken Burgers
Spicy Aussie Chicken Burgers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 790
- Total Fat
- 38
- Saturated Fat
- 12
- Carbohydrates
- 69
- Dietary Fiber
- 9
- Sugar
- 29
- Protein
- 43
- Cholesterol
- 308
- Sodium
- 1400
- Total: 45 min
- Active: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 790
- Total Fat
- 38
- Saturated Fat
- 12
- Carbohydrates
- 69
- Dietary Fiber
- 9
- Sugar
- 29
- Protein
- 43
- Cholesterol
- 308
- Sodium
- 1400
- Total: 45 min
- Active: 10 min
Ingredients
1 1/4 pounds ground dark meat chicken
1 tablespoon sambal oelek (Asian chili paste)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil, plus more for brushing on pineapples
4 pineapple rings, drained and patted dry
2 tablespoons unsalted butter
4 large eggs
4 Kaiser rolls, split
12 slices pickled beets, drained
4 lettuce leaves
4 tomato slices
Mayonnaise and ketchup, for serving
Directions
- 1. Preheat a grill with a medium-high heat fire.
- 2. Gently mix together the chicken, sambal oelek, 11/2 teaspoons salt, and 3/4 teaspoon pepper in a large bowl. Form into 4 (4-inch) patties with an indentation in the center of each burger.
- 3. Brush the grill grate with 1 tablespoon oil. Lay the burgers on the grill and cook until grill marks appear, 5 to 6 minutes. Flip the burgers and continue grilling until an instant-read thermometer inserted sideways registers 160 degrees F, about 5 minutes. Set burgers aside to rest.
- 4. Lightly brush the pineapple rings with oil, then grill the rings turning once, until distinct grill marks appear, about 3 minutes per side.
- 5. Meanwhile, heat a large heavy nonstick skillet on the grill or on the stovetop over medium-high heat. Melt the butter and fry the eggs, sunny-side up, 3 to 4 minutes.
- 5. Tuck the burgers into the rolls, top with pineapple rings, beets, lettuce, tomato slices, and eggs. Serve.
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