I'm sure you could leave out the tequila, but I still have the same bottle from at least a couple of years ago that I only use occasionally in recipes, so I used it in this. Made a real dent using a whole tablespoon...
I really liked this recipe and am excited to have leftovers for lunch with a salad. I enjoyed mine topped with sauteed red bell peppers, lettuce, a thin spread of sour cream, and a few drops of hot sauce. Lots of layers of flavors with the cilantro and lime in the burgers, also. These were easy to make ahead and just broil when I was ready. You could certainly make these up the day before and have dinner already prepped for the next night!
And keep scrolling for culinary school pictures if you're interested!!
2 cloves garlic, roughly chopped
1/2-1 jalapeno, seeded and chopped (had to leave this out so Norris would eat them, but I think they would be great in these!!)
2 chicken breasts, about 1 lb total
4 tbsp cilantro
zest of 1/2 lime
1 oz. tequila
dash of soy sauce
salt and pepper to taste
1/2 cup panko bread crumbs
buns, lettuce, peppers, or whatever you'd like to top them with!!
Preheat broiler on high.
Line a baking sheet with foil and spray with nonstick cooking spray.
Combine garilc, jalapeno, chicken breasts, cilantro, and lime zest in a food processor. Pulse until the chicken is ground and looks uniform.
Add in the tequila, soy sauce, salt, pepper, and panko. Pulse until combined well.
Form 4 patties and place them on prepared baking sheet.
Broil burgers for about 6-7 minutes on each side.
Serve with your preferred toppings.
We received our class pictures from the second year of culinary school and they were fun to look at! I didn't take a single picture with my own camera this year, which was silly now that I think about it. I will remember next year!!
Left: preparing mirepoix on stocks day; Right: sifting ingredients on baking day