Chicken burger

Ingredients:

Hamburgers

• 700 g of minced chicken
• 1 tbsp. vegetable oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, finely chopped
• 1 egg
• 1/4 cup breadcrumbs
• 1 teaspoon chopped dried oregano
• 1 teaspoon thyme leaves, finely chopped
• 6 brioche buns for burgers, fry
• 6 slices of cheese
• 6 lettuce leaves
• 6 slices of tomato

Garlic Aioli

• 1 Pasilla chili pepper, stemmed, seeded and veined
• 1 clove of garlic
• 1 cup mayonnaise

Chili pepper rings

• 3 poblano chili peppers
• 3 tbsp. vegetable oil
• 1 cup flour
• 2 eggs
• 2 cups breadcrumbs
• 1 teaspoon ground Guajillo pepper

Preparation:

1. Heat vegetable oil in a heavy saucepan over medium heat. Add the onion and garlic and cook until translucent, about 4 minutes. Remove from heat.
2. In a blender, beat the egg. Add the breadcrumbs, oregano, and thyme. Add the ground chicken and fried onion and garlic. Mix thoroughly until all ingredients are evenly combined. Using a scale, measure out 115g portions of the ground chicken and form into 6 oval patties.
3. Fry the patties until cooked through, about 5 minutes per side. Serve on buns topped with garlic aioli. Top each patty with a slice of cheese, a lettuce leaf, a slice of tomato, and a few poblano rings.
   
   Garlic AioliPlace the pasilla chili pepper and garlic in a food processor. Process until the garlic is finely chopped. Add the mayonnaise and process for about 2 minutes. Season the sauce with salt and pepper.

4. Rings in batter

   
   Preheat a broiler or grill pan over high heat. Grill the poblano peppers until the skin is charred. Transfer to a covered bowl and let them sit for about 10 minutes, until cool enough to handle. Remove the skin and seeds, and slice the peppers into 1/4-inch-wide rings.
   
   In a large heavy saucepan or deep fryer, heat oil to 170°C.
   
   Meanwhile, prepare a conveyor belt of three bowls. In the first, mix the flour and 1 teaspoon of salt. In the second, crack and stir the eggs. Fill the third with the breadcrumbs and ground guajillo pepper, mixing them together.
   
   Carefully coat the poblano rings in flour, being careful not to break them. Shake off any excess flour and then dip them in the eggs. Then roll them in the breadcrumb mixture. Fry for about 2 minutes, until golden brown and crispy. Place on a paper towel to remove excess oil, then season generously with salt.