Spicy Chicken Burger with Harissa Eggplant, Portabella Mushrooms and Onions
A Juicy Chicken Burger, Spicy Sauce made of Fire-Roasted Red Bell Peppers, Tomatoes, Eggplant, with Grilled Balsamic and Herb Marinated Portabellos Mushrooms, Jalapeños and Onions
Servings 4
Calories: 398.78kcal
Ingredients
Marinated Vegetables
- 5 oz eggplant ½-inch thick slices
- 3 oz portabella mushroom ¼-inch thick slices
- ¼ large onions ¼-inch thick slices
- 1 large jalapeno ¼-inch matchstick slices
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon avocado oil
Chicken Burger Patty Mix (About 1 pound and 3 ounces)
- 16 ounces of chicken breast or ground chicken
- ⅓ cup bread crumbs
- 2 tablespoons zhug sauce
- 1 large egg
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Rest of Ingredients
- 4 tablespoons harissa sauce
- 4 ciabatta buns
Equipment
Instructions
Pre-Cooking Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Marinate Vegetables: In a large mixing bowl, combine the eggplant, portabella mushroom, onions, and jalapeno, with balsamic vinegar and avocado oil and set aside. Occasionally, during prepping, toss the vegetable mixture into the balsamic vinaigrette to coat the vegetable evening while it soaks.
- Make Chicken Burgers: If making ground chicken, medium dice the chicken breast on a cutting board for raw poultry and blend it in the food processor. Add the ground chicken to a small mixing bowl, add bread crumbs, zhug sauce, egg, salt, and pepper, and combine well.
- Pour the chicken mixture onto the cutting board. Make portioned patties with slightly water-damp gloved hands to easily keep the meat from sticking to your hands while shaping them into patties.
- Make the patties a little flatter than usual. They will puff up during the cooking process.
Cooking Instructions
- Set Air Fryer for Burgers: Preheat the air fryer to 370 degrees Fahrenheit and set the cooking timer to 10 minutes.
- Cook Burgers: When the air fryer is ready, add the chicken burgers leaving about a 1-inch space between them. At 5 minutes, flip the burgers.
- Once the air fryer is done, check the chicken burgers' readiness with a meat thermometer with an internal temperature of 165 degrees Fahrenheit. Remove the chicken burgers onto a cutting board for the cooked meats to rest.
- Set Air Fryer for Veggies: Carefully wipe down the heated air fryer with a paper towel. Preheat the air fryer to 450 degrees Fahrenheit and set the cooking timer to 6 minutes. When the air fryer is ready, pour the marinated vegetables into the air fryer liner or parchment paper.
- When the air fryer is ready, leave the air open to allow the vegetables to cool slightly, and get ready to assemble the burgers.
Assembling Burger Instructions
- Make burger Sauce: In a food processor, blend the eggplant and harissa into a paste and set aside with a spoon.
- With a serrated knife, slice the ciabatta rolls in half, toast, and set aside.
- Plate Up: Have all the finished ingredients in the same place to assemble burgers.
- Place the bottom half of the bread on the plate and spoon a heaping spoon of the eggplant harissa mixture. Top with a burger pattie. Add a half spoonful of the eggplant harissa mixture again.
- Top with onion, jalapeno, and portobello mushroom mixture. Then add the bun top. Serve immediately with your favorite fries (regular or sweet potato) or mixed green salad with a vinaigrette, or portion appropriately to have both on the side!
Video
Nutrition
Calories: 398.78kcal | Carbohydrates: 44.98g | Protein: 33.6g | Fat: 8.77g | Saturated Fat: 1.82g | Cholesterol: 119.08mg | Sodium: 1221.37mg | Fiber: 3.33g | Sugar: 7.98g
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