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MEXICAN CHICKEN BURGER

COLLABO BURGER TEX MEX V2

In collaboration with
Hubert Cormier, Nutritionniste

Breasts Sandwiches & burgers BBQ Internationally inspired
4-6 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

CHICKEN

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  • 1 cup (250 ml) crushed corn flakes

SALSA

  • 1/4 cup (60 ml) corn kernels
  • 1/4 cup (60 ml) diced tomatoes
  • 1/4 cup (60 ml) diced mangos
  • 2 tbsp. (30 ml) chopped fresh cilantro
  • Zest and juice of a half lime
  • 1 tbsp. (15 ml) extra virgin olive oil
  • Salt and pepper to taste

REFRIED BEANS

  • 1 tbsp. (15 ml) olive oil
  • 1/4 cup (60 ml) finely chopped onions
  • 1 finely chopped clove garlic
  • 1/2 tsp. (3 ml) chili seasoning
  • 1 can (540 ml) black beans, rinsed and drained
  • 1/4 cup (60 ml) water
  • Salt and pepper to taste

ASSEMBLY

  • 4 brioche hamburger buns
  • 4 slices hot pepper cheese
  • 1 avocado, sliced
  • 4 leaf lettuce leaves
  • 1/4 cup (60 ml) chopped fresh cilantro
  • 2 tbsp. (30 ml) chopped fresh chives

Directions

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  1. Uniformly coat chicken breasts with crushed corn flakes.
  2. Preheat barbecue to maximum heat.
  3. Place chicken breasts on barbecue and grill at least 10 minutes each side or until well cooked through. Set aside.
  4. While the chicken cooks, combine all salsa ingredients in a bowl. Set aside.
  5. Heat olive oil for refried beans and onions in a skillet over medium heat for about 5 minutes.
  6. Add garlic and chili seasoning and cook 1 minute more.
  7. Add beans and cook 8 minutes more.
  8. Coarsely crush mixture with a potato masher and cook 2 minutes more. Remove from heat and add remaining ingredients. Set aside.
  9. Spread a generous spoonful of refried beans on 4 bun halves. Add chicken and a slice of cheese. Add a spoonful of salsa, a few avocado slices, and a lettuce leaf. Garnish with fresh herbs and cover with bun halves.