Double Chicken Chorizo Dream
The chicken burger I'd been hunting for. Meaty, tangy, clean and crisp with varied notes of smokiness thanks to the layers of smoke thanks to La Chinata and Finca La Barca. Read on for more, you'll be glad you did.
Ingredients (for 2)
Two Burger Buns
4 Chicken Thighs, boneless skin-on.
2 Inches of Chorizo, thinly sliced
1 Red Onion, thinly sliced
6 White Button Mushrooms, thinly sliced
1 Tablespoon Cream Cheese
Juice of 1 Lime
Smoked Paprika (I recommend La Chinata!)
1 Ripe Tomato, Thinly Sliced
2 Handfuls of Salad Greens
Finca La Barca Smoked Olive Oil
Finca La Barca Mayo
Oil for frying
Salt and Pepper
Sliced green jalapeños (optional)
Get out two frying pans. To one, add frying oil and bring to a medium heat. Add the red onion, mushrooms and chorizo. Saute until the red onion, mushrooms and chorizo until the onions and mushrooms and caramelized and the chorizo is a bit crispy. Melt in the cream cheese and squeeze in the lime juice. Add in a half teaspoon of smoked paprika, stir through and set aside.
Heat up the second frying pan to a medium high heat. Salt and pepper each side of the chicken and fry skin side down until crispy. Then flip the chicken thigh and cook through.
On each bun, drizzle a bit of the smoked olive oil, if you can get it, and toast the cut side of the bun.
Assemble the burger like this: Greens, Tomatos, optional jalapeños, chicken thighs, onion/mushroom/chorizo medley, smoked mayo, lid.
Squash and enjoy,
If you can't handle the size, take out a chicken thigh.