Sometimes I’m in the mood for a big fat juicy burger. Ya know the kind that drips all over your hands when you eat it and you choose not to think about just how many calories you are consuming? Then, sometimes I want the same juiciness but not the load of calories. Enter the chicken burger. Chicken burgers are wonderful platforms for different flavor profiles. Tart apples can add a touch of tangyness. Sundried tomatoes can add a touch of sweet summer. I added roasted red bell peppers (for juicyness) and a chipotle pepper (for heat). Want more heat? Add a second chipotle pepper. I was feeding a 3 year old so I kept the heat to a slow simmer.
You can usually find ground chicken in the poultry aisle of your grocery store but if you don’t, just take a package of chicken breast up to the meat counter and they can grind it for you (I’ve done this a few times).
I (well my hubby) cooked these on the grill using oiled tinfoil. You can also cook them on the cooktop using a lightly greased pan. When raw they are really soft so you may want to make them up and put them directly onto whatever cook surface you are using.
As far as condiments, we only had the usual hanging around so I didn’t use anything fancy. However, I think tomato and avocado would be fabulous. Or maybe some caramelized onions. Mmmm….
Chipotle Chicken Burgers
adapted from Raleys Something Extra Magazine
2 lbs Ground Chicken Breast
1/2 cup soy cherizo
1/2 cup Roasted Red Bell Pepper, chopped
1/4 cup onion, minced
1 chipotle pepper in adobe, minced
1 tsp salt
1/2 tsp ground pepper
1. Place all ingredients in a large bowl and mix together gently. Do not over mix.
2. Lightly oil a large piece of tinfoil (if grilling) or large saucepan (if cooking on the stove top).
2. Form the mixture into 8 patties and place directly on the tinfoil or pan. Cook over medium heat until cooked through, approximately 7 minutes each side. Let rest for a few minutes before serving.