Brazil comes to life in your kitchen when making this delicious chicken burger. Topped with chimichurri sauce, your taste buds will delight!
|4||Maple Leaf Prime® Naturally Chicken Burgers|
|1 cup||(250 mL) chorizo or linguica style sausage, casing removed and cooked and warmed through|
|1 cup||(250 mL) prepared diced breakfast style potato, cooked and warmed through|
|1 cup||(250 mL) mixed baby greens|
|4||poppy seed rolls, split|
|1||bunch flat leaf parsley, washed|
|6||small cloves garlic, peeled|
|3/4 cup||(175 mL) olive oil|
|1/4 cup||(60 mL) red wine vinegar|
|Juice of 1 lemon|
|1 tbsp||(15 mL) red onion, minced|
|1 1/2 tsp||(7.5 mL) dried oregano|
PLACE chicken burgers onto a parchment lined baking sheet.
COOK per package directions, turning halfway through cooking.
MEANWHILE place parsley in the base of a food processor.
PULSE until roughly chopped.
ADD garlic, red wine vinegar, lemon, onion and oregano.
PULSE for about 30 seconds scraping down sides if needed.
SET motor to low and slowly drizzle in olive oil.
SEASON with salt and pepper. Remove sauce into an airtight container.
ASSEMBLE burgers by dividing greens onto base of each bun.
TOP with chicken burger.
DIVIDE potatoes and sausage onto each burger.
DRIZZLE with chimichurri and place remaining bun on top.
Serve with Cassava and Beet Chips. Any remaining chimichurri sauce can be refrigerated in an airtight container for 3 to 4 days. Use as a condiment on chicken and pork!
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