Chicken Burgers with Corn Succotash

Ingredients 1 pound ground white-meat chicken ½ cup whole-wheat breadcrumbs 1 medium Spanish (about 1 ⅓ cups) onion, finely chopped 1 stalk celery, finely chopped 1 egg white 1 tablespoon olive oil Sea salt ground pepper 4 deli-sliced chorizo (optional) 1 cucumber (peeled, seeded, chopped) 1 red sweet pepper (peeled, seeded, chopped) 1 cup fresh chopped tomatoes 1 cup avocado (peeled, pitted, cubed) ½ cup red onion (diced) 1 tablespoon white wine vinegar ½ teaspoon sugar ½ teaspoon cumin (ground) Hot sauce (optional) 1 garlic clove, finely chopped 1 tablespoon parsley, chopped 1 lime, juiced 3-4 ears of corn, charred

Step 1 In a large bowl, combine chicken, breadcrumbs, Spanish onion, celery, egg whites, and olive oil. Season with 1 teaspoon each sea salt and pepper.

Step 2 Shape into 4 equal patties and chill in the freezer for 30 minutes.

Step 3 Remove the husks of the corn but leave the core so you have something to hold onto when cutting off the kernels.

Step 4 Grill the corn on a hot grill until slightly charred on all sides. Set aside to cool.

Step 5 For the avocado sauce, in a blender, place cucumber, ⅓ of sweet pepper, ½ cup of tomatoes, avocado, ¼ cup red onion, vinegar, sugar, cumin, hot sauce.

Step 6 Blend until smooth and set aside.

Step 7 Over medium heat, grill chicken burgers about 6 minutes per side. While grilling, prepare corn succotash by combining, remaining sweet pepper, tomatoes, red onion, corn kernels, parsley, chili powder, lime juice, and salt and pepper to taste.

Step 8 Place burgers on toasted buns.

Step 9 Top with chorizo and avocado sauce.

Step 10 Serve with corn succotash.