Chicken Burgers with Mango-Avocado Salsa

Makes 6 burgers; 3 cups of salsa

Chicken Burgers:
2      pounds boneless, skinless chicken thighs,
        cut into 1-inch pieces
3     green onions, trimmed and cut into 1-inch
        pieces
1½  teaspoons kosher salt
½    teaspoon freshly ground black pepper
1     tablespoon vegetable oil for cooking
       burgers
Salsa:
½    to1 jalapeño, seeded and cut into 1-inch
       pieces
¼    cup fresh cilantro leaves, loosely packed
2    avocados, halved, pitted and scooped out
1    mango, peeled, halved and pitted
1    teaspoon kosher salt
1    to 2 teaspoons fresh lime juice

Nutritional information per serving (1 burger with ½ cup salsa):
Calories 316 (45% from fat) • carb. 12g • pro. 32g • fat 16g• sat. fat 3g • chol. 125mg • sod. 1026mg •calc. 36mg • fiber 5g

1. Put cut chicken thigh pieces into the freezer
for 30 minutes to slightly harden.
2. While thighs are in freezer, prepare salsa:
Insert the large chopping blade into
the large work bowl. With the food processor
running on High, drop the jalapeño pieces
through the small feed tube to finely chop.
Add the cilantro and pulse to roughly chop,
about 6 times. Remove the large blade and
insert the dicing grid and disc. Dice the
avocados, followed by the mango. Remove
the dicing grid and add the salt and lime juice
to the mixture. Gently stir and transfer to amedium bowl. Taste and adjust seasoning as
desired. Cover with plastic wrap and store in
the refrigerator until ready to use.
3. Wipe down the large work bowl. Re-insert the
large chopping blade and put green onions
into the bowl. Pulse to roughly chop, about
6 times. Once 30 minutes have elapsed and
the chicken pieces are slightly firm, but not
hard, add the chicken thighs to the bowl. Add
the salt and pepper. Pulse until medium fine,
about 16 times. Form into 6 even patties.
4. To cook chicken patties, preheat oven to
350°F. Heat oil in a large, nonstick pan.
Once oil is hot, add 3 of the chicken patties,
being careful not to crowd the pan. Brown
each side until a nice, golden crust forms,
then transfer to a baking sheet. Repeat with
remaining patties and finish cooking in the
oven, about 10 minutes, until the internal
temperature reaches 165ºF. Remove from
oven and let stand for 5 minutes.
5. Serve, topped with mango-avocado salsa
and a lime wedge. May also be served on a
soft bun like brioche or potato.