INGREDIENTS:

PATTY: 

• 1 lb ground chicken
• 2 tbsp of Skinny Latina Mother of All Marinades
• 4 slices of cooked bacon, chopped
• 1/2 cup ricotta cheese
• Zest and juice of 1/2 lemon
• 1/4 red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

SRIRACHA FUEGO AIOLI:

• 2 tbsp Skinny Latina Sriracha Fuego
• 1/2 cup light mayonnaise (I prefer Avocado Oil based)

TOPPINGS: 

• Sliced red onions
• Arugula leaves
• Sliced tomatoes
• Mini brioche buns

DIRECTIONS: 

1. Mix ground chicken, chopped bacon, ricotta cheese, Skinny Latina Marinade, lemon zest, lemon juice, red onion, parsley, Parmesan cheese, panko breadcrumbs, salt, and pepper in a bowl.

1. Shape the mixture into small patties and cook in a non-stick pan with a little avocado or olive oil until golden brown and cooked through (about 3-4 minutes per side).

1. Make Sriracha aioli by mixing mayonnaise and Skinny Latina Sriracha Fuego sauce in a bowl.

1. Toast buns and spread Sriracha aioli on the bottom halves. Layer arugula, sliced red onions, tomato, and a chicken patty on each bun. Add more sriracha aioli and top with the other half of the bun. Serve immediately and BUEN PROVECHO!