Sunny Anderson's Spicy Green Goddess Burger | The Kitchen

Sunny brings sweet heat and herbaceous flavor to these juicy burgers that are loaded with greens! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3AlVwdf Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny’s Spicy Green Goddess Burger RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 2 hr 25 min (includes resting time) Active: 25 min Yield: 4 burgers Ingredients Patty: 1 1/2 pounds ground chuck (80% meat, 20% fat) 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin Freshly ground black pepper Glaze: 1 cup jalapeño jelly 1/4 cup fresh cilantro, roughly chopped 1/4 cup fresh dill, roughly chopped 1/4 cup fresh mint, roughly chopped 1/4 cup fresh Italian parsley, roughly chopped 2 scallions, white and green parts, finely chopped 1 jalapeño, finely chopped, seeds included Serving: 4 hamburger buns, warmed in foil over the indirect heat of the grill for 15 minutes 4 slices pepper jack cheese Lime wedges, for spritzing 4 handfuls jalapeño-flavored kettle chips 2 avocados, mashed and seasoned with salt Directions For the patty. In a large bowl, add the beef and gently break it up so it isn’t in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours. For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine. To grill and glaze. Heat the grill to 400 degrees F. Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness. For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #SpicyGreenGoddessBurger Sunny Anderson's Spicy Green Goddess Burger | The Kitchen | Food Network https://www.youtube.com/watch?v=DW3Jym26aWc