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
- mayonnaise: 0.25 cup
- adobo sauce from chipotle peppers: 1 Tbsp
- lime juice: 1 tsp
- salt: 0.125 tsp
- ground chicken: 1 pound
- chipotle peppers in adobo sauce: 4 piece (minced)
- crumbled queso fresco: 0.5 cup
- salt: 1 tsp
- ground coriander: 0.5 tsp
- butter: 1 Tbsp (melted)
- hamburger buns: 4 piece
- vegetable oil: 1 Tbsp
- cilantro: 0.25 cup (coarsely chopped)
- slices pepper Jack cheese: 4 piece
- prepared pico de gallo: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Spread chipotle mayo on bottom buns and sprinkle with 1 tablespoon cilantro. Add chicken patty and top with pico de gallo.
