Manzanilla Burgers with Jalapeño Cilantro Aioli
In The Fresh Meat Case
Manzanilla Burgers with Jalapeño Cilantro Aioli
In The Fresh Meat Case
PREP TIME: 20min COOK TIME: 10min
Serves 4
- 470
Calories - 28g
Protein - 890mg
Sodium - 6g
Sat. Fat - 6g
Sugar 
Ingredients
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 lime
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
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
Place lettuce and tomato on bottom buns. Top with burgers, aioli, sliced jalapeños and bun tops. Serve with plantain chips and lime wedges.
35 MIN
