Chicken Burgers with Fresh Corn Salad
Charred Corn Salad:
6-8 Ears Corn, shucked (about 1 ½ - 2 cups kernels, prepared)
2 Tablespoons Olive Oil
1/2 Red Onion, diced
1 Red Bell Pepper, diced
1 Avocado, cubed
4 Tablespoons Olive Oil
6 Tablespoons Apple Cider Vinegar
1 Teaspoon Sugar
1 Teaspoon Dijon Mustard
Juice From 1 Lime
Salt and Pepper, to taste
2 Pounds Ground Chicken
2-3 Scallions, chopped (about ¼ cup)
1/4 Cup Mayo
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Cotija Cheese or Queso Fresco, for serving
8 Martin’s Sandwich Potato Rolls
Preheat grill to medium-high heat.
Meanwhile, prepare Corn Salad: Whisk together dressing ingredients (olive oil, vinegar, sugar, mustard, lime juice, salt and pepper); set aside.
Brush corn lightly with olive oil and grill for 4-5 minutes, rotating evenly, until golden on all sides and lightly charred.
Allow corn to cool slightly, then cut the kernels from the cob and place in a mixing bowl. Add olive oil, red onion, red bell pepper, and cubed avocado, then drizzle with desired amount of dressing. Toss to combine. Refrigerate until ready to serve.
Place ground chicken in a medium mixing bowl. Add chopped scallions, mayo, salt, and pepper and mix until well combined.
Form the ground chicken mixture into 8 equal sized patties, about 1/4 lb. each.
Grill patties about 5 minutes on each side, or until cooked through.
Top Martin’s Sandwich Potato Rolls with grilled chicken burgers, cotija cheese or queso fresco, and charred corn salad. Serve immediately.