Caprese Stuffed Burgers
PREP TIME: 20min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 6g||30%|
|Total Carbs 30g||11%|
|Dietary Fiber 3g||11%|
|Vitamin A 100%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. GOYA® Bread Crumbs with Sazonador Total
1 1/2 tsp. smoked paprika
1/3 cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped
2 large scallions, thinly sliced
3/4 tsp. + 1/8 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1/3 GOYA® Mayonnaise
1/3 cup packed cilantro leaves, chopped
2 tbsp. seeded, chopped GOYA® Jalapeño Peppers, plus slices for topping
4 soft buns
1 lettuce leaves and sliced tomatoes, for serving
1 (5 oz.) bag GOYA® Plantain Chips - Original
Place chicken, breadcrumbs, paprika, olives, 4 tablespoons scallions and ¾ teaspoon Adobo in medium bowl. Mix and shape into four patties, about 4” wide by ¾” thick. Press small thumbprint indentation in center of each patty for even cooking.
For the Jalapeño-Cilantro Aioli: grate lime zest into small bowl; cut lime into wedges for serving. Add mayonnaise, cilantro, chopped jalapeños, 2 tablespoons scallions and 1/8 teaspoon Adobo to bowl. Stir to combine and refrigerate until ready to use.
Preheat grill to medium-high. Place burgers on oiled grill grates. Cook, covered, flipping once, until browned and no longer pink in the center, about 10 minutes (internal temperature registers 170°F on quick-read thermometer).
Place lettuce and tomato on bottom buns. Top with burgers, aioli, sliced jalapeños and bun tops. Serve with plantain chips and lime wedges.
Manzanilla Burgers with Jalapeño Cilantro AioliAdd Your Comment