My Simple Chicken Chori-Burger with Chorizo, Eggs, Lettuce, Tomato and Optional Homemade Rotisserie Chicken Broth
No BLT here friends, but a healthier version of a burger that is packed with flavors. First, the burger is made with ground chicken; the bun is multi-grain, there is no mayo, instead I used olive oil and only one egg. Every little bit helps when we are trying to eat healthier. We don’t have to eat tofu and diet frozen stuff. Life is too short, and after all, we don’t eat burgers every day, right?
Approximate Prep and Cooking Time: Burgers = Under 20 minutes, Broth = 30
Approximate Cost: 8.96 or $4.48 per serving
½ pack of 98% lean ground chicken ($2.55)
1 ½ tbs. Angie’s Dry Seasoning (.25)
1 tbsp. Dried onion flakes (.15)
1 tbsp. olive oil (.25)
2 multi-grain buns (.60)
1 tomato (.40)
4 Romaine lettuce leaves (.50)
2 eggs (.30)
2 chorizo slices (1.10)
2 cups of my rotisserie broth (OPTIONAL-see my “quick” recipe below) ($1.43/cup = $2.86)
2 Lemon slices for garnish
Salt and pepper to taste
Add ½ of the ground chicken package into a bowl.
Season well with 1 ½ tbs. Angie’s Dry Seasoning and1 tbsp. Dried onion flakes.
Divide the chicken into 2 equal portions to make your two burgers. Refrigerate.
Cut the lemon, lettuce and tomatoes and transfer to the two plates.
If you don’t have the rotisserie broth, use a store bough and warm it up.
Cook the burgers and just at the end, add the chorizo slice until golden brown and the egg.
Now you are ready to plate, follow my slide show for ideas if you wish.
HACK: Make My Quick Chicken Broth or light soup to serve with your burgers:
Add a rotisserie chicken carcass into a medium large pot with a tbsp. of oil and stir fry it until golden. Add chopped carrots, celery, onion and garlic to taste. (No need to peel these ingredients), 3 bay leaves, if you have in your pantry, spices, salt and pepper to taste and a washed bunch of Cilantro or herbs of your choice.
Carefully, add 4 quarts of water. Bring to a boil then bring the temp down to med low and simmer for 20 minutes. Wait until it cools down and pour the stock through a strainer. You will get the most beautiful and tasty broth. You can serve a bowl of this broth with your burger and what is left, with sandwiches for another day. However, if you prefer, add some cooked chopped potatoes, sliced celery and cilantro, you will have now a delicious light soup.
One of my archived chicken burger recipe:
Link: Angie’s Dry Seasonings Recipe:
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.