Burgers de poulet inspirés du Chili Rellenos

avec piments grillés, guacamole et mayo à la coriandre

8 min

Difficulté: 2/3

Mexicaine

Ingrédients : Pomme de terre Russet • Pain artisan (farine de blé enrichie, eau, huile de canola, levure, sucre, sucre inverti, sel, vinaigre, fibres d'agrumes, mono- et diglycérides d'acides gras, farine de soya, carbonate de calcium, stéaroyl-2-lactylate de sodium, phosphate monocalcique, amylase, xylanase, acide ascorbique, adoucissant pour pâte, sorbate de potassium, propionate de calcium, sulfate de calcium, levain de blé dur séché (produits de blé dur moulus, culture bactérienne), gomme xanthane, gomme guar) (lait, soya, blé) • Piment poblano • Poulet haché • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Monterey Jack (lait pasteurisé, substances laitières modifiées, crème, sel, enzymes microbiennes, culture bactérienne, chlorure de calcium, cellulose, natamycine) (lait) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Bol à mélanger, moyen

Tags

30-min-or-less

Ingrédients

Poulet maigre haché

250 g

Pomme de terre Russet

2 unit(s)

Pain artisan

2 unit(s)

Chapelure panko

0.33 cup

Piment fort

2 unit(s)

Mélange printanier

28 g

Coriandre

7 g

Monterey Jack, râpé

0.5 cup

Mayonnaise

4 tbsp

Guacamole

3 tbsp

Assaisonnement mexicain

16 g

Huile

1 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, half the Mexican Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Meanwhile, core, then cut hot pepper into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
Roast in the top of the oven for 12-16 min, stirring halfway through, until tender.
Roughly chop cilantro.

Meanwhile, to a medium bowl, add chicken, half the cilantro, panko, remaning Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
Form mixture into two (four) 4-inch-wide patties. (NOTE: Your mixture may look wet; this is normal.)

Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry 5-6 min per side, until cooked through.**
Sprinkle cheese over patties. Remove from heat and for 2 min until cheese melts.

When wedges and peppers are done, remove from oven.
Halve buns.
Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4min, until browned. (TIP: Keep an eye on them so they don't burn.)
In a small bowl, combine mayo and remaining cilantro.

Spread guacamole on bottom buns.
Stack spring mix and patties on bottom buns. Top with peppers.
Spread some of the cilantro mayo on top buns. Close burgers with top buns.
Divide fries and burgers between plates. Serve with remaining cilantro mayo for dipping.