Chicken Picadillo Burgers

• For the patties:
• 4 pounds ground chicken (see note)
• 1 cup dark raisins
• 3/4 cup slivered almonds
• 1 medium red onion, peeled and finely chopped
• 1 cup chopped fresh cilantro
• 1/2 cup chopped parsley
• 1/2 cup fresh mint leaves
• 1 cup roughly chopped pitted green olives
• 4 tablespoons capers, drained and rinsed
• 4 tablespoons mild Spanish paprika
• 2 tablespoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons (or to taste) kosher salt
• 2 tablespoons Worcestershire sauce
• For serving:
• Sesame buns
• 1 cup chipotle mayonnaise (optional)
• Romaine lettuce
• Guacamole
• Marinated red onions
• Note: This recipe is best made with ground chicken thighs. Ask your butcher to grind the meat at the store, it's much easier than grinding it at home.

1. For chicken patties: Mix all ingredients together in a bowl, using your hands. Divide into 16 burgers. Roll each portion into a ball and flatten into patties about 3/4-inch thick. Arrange them on a sheet pan and refrigerate for 1 hour. (You can do this a day ahead.) Grill patties 5 to 7 minutes, until well done.
2. To assemble the burgers, slice and toast the buns. Spread with chipotle mayonnaise, and place a chicken patty on each of the bottom halves. Top with romaine lettuce, guacamole, marinated red onions and the top half of the bun.

patties, ground chicken, dark raisins, almonds, red onion, fresh cilantro, parsley, mint leaves, green olives, capers, spanish paprika, mustard, extravirgin olive oil, kosher salt, worcestershire sauce, sesame buns, mayonnaise, red onions, ask your butcher

Taken from www.epicurious.com/recipes/member/views/chicken-picadillo-burgers-1203896 (may not work)