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Chipotle Chicken Burgers

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These juicy, smoky and spicy chipotle chicken burgers are topped off with pepper Jack cheese, refreshing pico de gallo, and creamy chipotle mayo. Only use 1 or 2 chipotle peppers if you like things a little milder. Use fresh store-made pico de gallo to save time.

Ingredients:
  • 1/4 cup mayonnaise
  • 1 tablespoon adobo sauce from chipotle peppers
  • 1 teaspoon lime juice
  • 1/8 teaspoon salt
  • 1 pound ground chicken
  • 4 chipotle peppers in adobo sauce, minced
  • 1/2 cup crumbled queso fresco
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1 tablespoon butter, melted
  • 4 hamburger buns
  • 1 tablespoon vegetable oil
  • 1/4 cup coarsely chopped cilantro
  • 4 slices pepper jack cheese
  • 1/2 cup prepared pico de gallo
Directions:
  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.
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