Friday, April 24, 2009

Caribbean Spiced Chicken Burgers with Mango Salsa

Posted by Erin Wilburn / 5 comments » / burgers, chicken

Every once in a while you come across a recipe and go, “I need to make that. And SOON!” That’s what happened when I saw this recipe. The weather was starting to feel good again here in TN, and it was the weekend, so I knew I had time to devote to a yummy meal.

I wasn’t too sure about this recipe, because usually when making a burger you mix the spices all together in with the burger, but for this one you just coat the outside of the patty. I *almost* did it my own way, but I thought it would be silly to not even try it the way the recipe suggests. Well, I’ll assure you, no worries. This recipe turned out GREAT! It was moist & flavorful. I served it with (slightly burned… whoops) sweet potato fries, and a mojito. I mean, I had to buy the rum & the mint, I already owned the sugar, so that’s 3/5 of a mojito right there! I definitely DEFINITELY recommend serving it with a mojito. It was so light, refreshing, and Caribbean! Kinda makes me dream of an island vacation. 😉

The Boy definitely was a fan of these, and I have a feeling I’ll be asked to make them again. Luckily, the recipe makes 4 burgers, so he enjoyed the leftovers. I also halved the mango salsa recipe, and it was plenty. The full recipe is below.

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Caribbean Spiced Chicken Burgers with Mango Salsa

From Proceed with Caution, originally from Good Things Catered
Yields: 4 burgers

Ingredients:

For the Burgers:
1 lb. ground chicken
4 Tbsp low sodium soy sauce
4 Tbsp red wine vinegar
2 Tbsp packed brown sugar
2 tsp fresh thyme
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1/4 tsp chili powder
1/4 tsp allspice
1/8 tsp ground ginger

For the salsa:
2 medium ripe mangoes
1/4 c. red onion, finely diced
2 Tbsp fresh cilantro, minced
1 Tbsp fresh mint, minced
1/2 tsp fresh ginger root, grated
juice of 1/2 small lime
1/8 tsp garlic salt

Directions:

Burgers:
In small bowl, combine thyme, salt, garlic, onion, paprika, pepper, allspice, ginger and set aside.

Divide ground chicken into four 1/4 lb rounds. Shape rounds into 1/2 inch thick patties (about 5 inches wide).

In high sided dish or airtight storage bag, combine soy sauce, vinegar, and brown sugar. Mix to dissolve sugar into liquids. Coat both sides of chicken patties with spice mixture and place into liquid. Seal and place in fridge for about 1 hour to marinate.

Turn grill on medium high. Remove chicken patties from marinade, shake to remove excess and place onto grill. Cook, flipping once, until cooked through, about 15 minutes. Remove from grill and let sit, covered by foil, for 5-10 minutes before serving.

Salsa:
Peel and cut mango off of seed. Cut mango sliced into 1/2 inch cubes. In small bowl, combine mango, red onion, cilantro, mint, ginger, lime juice and garlic salt. Mix lightly to combine thoroughly and refrigerate 15min - 1 hour before serving.