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Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Yield: Serves 4
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RECIPE INGREDIENTS
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DIRECTIONS
Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.
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Mash the avocado with lime juice and salt and pepper to taste - keep tightly covered.
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Heat the refried beans in a saucepan or microwave on high for about 3 minutes.
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BURGERS:
Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.
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Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).
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Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.
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This recipe can be prepared a day ahead - reheat and assemble just before serving. The uncooked patties are suitable for freezing.
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*Stale breadcrumbs are made from 1-2 day-old bread - do not substitute dried packaged breadcrumbs. **Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
90g |
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