Close-up of a chicken patty with queso fresco in a soft burger bun

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Chipotle Chicken Burgers

A take on the Chicken Burger · Little Big Burger →

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About

Chipotle does double duty in these chicken burgers. Minced chipotle peppers go into the patty along with crumbled queso fresco, salt and ground coriander, and a spoonful of the adobo sauce from the same can goes into a quick lime mayonnaise for the bun.

Ground chicken is soft and sticky, so the patties are shaped on squares of parchment and chilled for ten minutes before cooking, which makes them much easier to move. The buns are toasted first in a buttered non-stick pan, then the burgers cook in a little oil in the same pan over medium heat until the centre reaches 165°F. Pepper jack melts over the top in the last minute. Build it with the adobo mayo, the burger, fresh cilantro and a spoonful of pico de gallo. The queso fresco stays in soft pockets inside the patty rather than melting away.

Ingredients

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Mayonnaise1/4 cup mayonnaise
Chipotle peppers in adobo1 tablespoon adobo sauce from chipotle peppers
Lime1 teaspoon lime juice
Salt1/8 teaspoon salt
Ground chicken1 pound ground chicken
Chipotle peppers in adobo4 chipotle peppers in adobo sauce, minced
Queso fresco1/2 cup crumbled queso fresco
Salt1 teaspoon salt
Cilantro1/2 teaspoon ground coriander
Butter1 tablespoon butter, melted
Burger bun4 hamburger buns
Vegetable oil1 tablespoon vegetable oil
Cilantro1/4 cup cilantro, coarsely chopped
Pepper Jack cheese4 slices pepper jack cheese
Pico de gallo1/2 cup prepared pico de gallo

Recipe

1
Stir mayonnaise, 1 tablespoon adobo sauce, lime juice, and the 1/8 teaspoon salt together in a small bowl; set aside. In a medium bowl, combine ground chicken, chipotle peppers, queso fresco, salt, and ground coriander. Form into 4 patties and place on squares of parchment paper. Refrigerate for 10 minutes to help patties firm up.
2
Preheat a large non-stick skillet over medium-high heat. Brush skillet with butter and toast buns, cut side down, until lightly browned, about 1 to 2 minutes; set aside.
3
Heat oil in the same skillet over medium heat. Fry burgers until chicken is no longer pink at the center and juices run clear. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C), about 3 minutes per side. Turn heat off. Place cheese slices over patties and cover with a lid, letting the residual heat melt the cheese.
4
Spread chipotle mayo on bottom buns and sprinkle with 1 tablespoon cilantro. Add chicken patty and top with pico de gallo.

Original recipe and photos: Allrecipes