Ankersrum USA

Chicken, Green Chili and Black Bean Burgers

These burgers were almost called burrito or taco burgers. But uh, that sounds a little funny, and slightly unappealing. However, all those familiar burrito/taco flavors like green chilis, black beans, taco seasoning, even a little sour cream, have come together to create a delicious chicken burger that will bring some new flavors to your grill this summer. I highly recommend topping the burgers with pickled red onions, avocado and a little salsa and sour cream. No ketchup or mustard. This recipe utilizes the meat mincer attachment, one of the many attachments for the Ankarsrum mixer.

The Ankarsrum meat mincer attachment is quite the workhorse and grinds through pound after pound of meat, no problem. But there are still some important tips to optimize usage.

First, meat (especially chicken) grinds better when chilled in the freezer for a bit beforehand. You can even put the metal attachment parts in the freezer as well. The colder and firmer (but not frozen) the meat is to begin with, the better texture you will have in the final product: ground meat.

Cube and chill in the freezer for about 45 minutes before grinding. This will help it preserve a slightly chunky texture when ground, instead of fully minced/mashed.

After using the meat mincer, it is important to hand wash all the parts, and the blade and disc should be thoroughly dried by hand and not allowed to air dry, as that can lead to rusting.

After thoroughly washing and drying, rubbing down with a little oil will ensure the parts stay in great condition. I use a food grade butcher block oil, which works really well because it doesn’t go rancid like cooking oils can.

While the meat is chilling in the freezer, all the other ingredients can be prepped. What I love about these burgers is most of the items I always have on hand in my pantry or fridge: bread crumbs, beans, cheese, taco seasoning, sour cream. There is usually even a can of green chilis hanging out in my pantry, waiting to be used. It took me awhile to get the consistency of these burgers right. The flavor was there, but when adding a lot of ingredients to burgers, the texture can be tricky at times. You might be tempted to throw all these ingredients into the meat mincer with the chicken. DO NOT. Running the beans through the meat mincer resulted in bean mush and a burger that wouldn’t stay together.

Mix all the other ingredients together with a fork, slightly mashing the beans. Just make sure to thoroughly drain beans and green chilis. Excess liquid leads to falling apart burgers.

After the chicken has chilled, it takes barely a minute to run it through the mincer and then mix with the other ingredients.

I prefer chicken thighs because they always give you a more flavorful and juicer burger than chicken breasts.

After mixing the burger ingredients together, form into patties and refrigerate for at least 2 hours, and up to a day in advance. Those few hours in the fridge are key. That time lets all the flavors marry together, and allows the breadcrumbs to soak up the moisture from the ingredients and lock it in, resulting in a juicy burger.

Any dinner that I can make in advance is always a good thing. These can hang out in the fridge for up to 24 hours before grilling.

If you don’t have a grill, these can also be cooked on the stovetop, on a well greased griddle or large skillet. And if you want to go all out, there are several recipes for homemade buns on the blog as well like these classic Homemade Hamburger Buns or this blog post which features Whole Wheat or Gluten Free Hamburger Buns.

Chicken burgers, unlike beef burgers, need to be thoroughly cooked through. 5-7 minutes per side over high heat is ideal on the grill.

Please let us know if you have any questions or comments. Happy grilling! (or cooking)

Chicken, Green Chili and Black Bean Burgers

Prep Time: 20 minutes

Cook Time: 10-14 minutes

Inactive Time: 2 1/2 – 24 hours (burgers can be made in advance)

680 g. (1 1/2 pounds) boneless, skinless chicken thighs

1 (15 oz. / 425 g.) can black beans, rinsed and thoroughly drained

1 (4 oz. / 113 g.) can green chilis, thoroughly drained

58 g. (2 oz. ) sharp cheddar cheese, grated

14 g. (1 Tbsp.) full fat sour cream

22 g. (2 1/2 Tbsp.) reduced sodium taco seasoning

20 g. (2 Tbsp.) plain dry breadcrumbs*

Optional accompaniments: tomato, lettuce, sour cream, salsa, guacamole or avocado, pickled red onion

Cube the chicken thighs into 2 inch chunks.  Lay out on a pan and freeze for 30 minutes along with the metal components of the meat mincer attachment.

While the chicken chills, measure out all the other ingredients into a large bowl and thoroughly mix together with a fork, slightly mashing the beans.  Do not over mash.

Once chicken has chilled, assemble the meat mincer attachment and turn the Ankarsrum on high speed (6 o’clock).  Place the large bowl with the other ingredients underneath to catch the ground chicken.  Use the plunger to help feed the chicken through the mincer.

Mix together the ground chicken and bean mixture.  Shape into 8 patties and cover and refrigerate for at least 2 hours, and up to a day in advance.

Preheat gas or charcoal grill to high heat.  Grill 5-7 minutes per side, until thoroughly cooked through.  Alternately, cook on a well greased griddle or large skillet over medium-high heat for approximately 4 minutes per side.

Serve with favorite burger toppings.

Yield: 8 burgers

*Cook’s Note: Gluten Free and Whole Wheat breadcrumb options are readily available in grocery stores if preferred.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.