Crispy Chipotle Chicken and Avocado Burger

Chicken burgers have a reputation problem, and most of it is deserved. Too lean, too dry, too forgettable. Simple enough. This version sidesteps all of that by using chicken thigh meat instead of breast, grinding it yourself with chipotle, garlic, and smoked paprika, and then loading the finished patty with guacamole, bacon, and cheddar like it owes you nothing. It’s a legitimately good burger, not a consolation-prize burger.

How to Make Crispy Chipotle Chicken and Avocado Burger

Thigh meat, not breast

Chicken breast dries out fast on a grill. Thigh meat has enough fat to stay juicy and hold together. Pulse the food processor until the mixture is finely ground but still has some texture. Keep it simple. You want a patty, not a paste.

Testing the seasoning before you commit

Fry a small spoonful of the raw mixture in a pan before forming all your patties. This is the only reliable way to check the chipotle heat and salt level before you’re committed to a whole batch. Adjust and taste again if needed.

Building the burger

Get the guacamole made before the patties hit the grill so it has time to sit. Pickled sweet peppers cut from the the avocado better than fresh. Toast the buns lightly; soft buns collapse under everything else going on here.

Crispy Chipotle Chicken and Avocado Burger

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• Author: Simone Van Den Berg
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Omnivore

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Description

Spicy chipotle chicken patties topped with creamy avocado, crispy bacon, and cheddar cheese. A flavor explosion in every bite!

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) chicken thigh meat
• 2 large chipotle peppers
• 2 cloves garlic
• 1 onion
• 1 tsp salt
• 1 tbsp flour
• 0.5 egg
• freshly ground black pepper
• 0.5 tsp ginger
• 1 pinch smoked paprika
• few tbsp panko (Japanese breadcrumbs)
• guacamole
• 4 slices bacon
• 4 slices cheddar cheese
• Hellmanns Mayonnaise
• tomato ketchup
• pickled sweet peppers
• lettuce of your choice
• hamburger buns

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Instructions

1. Preheat oven to grill.
2. Prepare chicken mixture: In a food processor, combine chicken thighs, garlic, onion, salt, pepper, ginger, paprika, and chipotles. Process until finely ground but not chunky.
3. Add 1 tbsp flour and ½ an egg to the chicken mixture. Stir to combine.
4. Fry a small amount of the chicken mixture to test seasoning. Adjust salt and pepper as needed.
5. Prepare guacamole.
6. Grill bacon and buns in the oven. Drain bacon on paper towels.
7. Shape the chicken mixture into a burger patty. Coat the patty in panko breadcrumbs.
8. Heat a pan with oil and butter. Cook the burger patty for 3-4 minutes per side until golden brown and cooked through. Add cheddar cheese during the last minute of cooking.
9. Spread mayonnaise on the bottom bun. Layer lettuce, guacamole, chicken burger, pickled peppers, bacon, ketchup, and mayonnaise on the bun.

Notes

• For a smoother chicken patty, finely mince the garlic and onion instead of using a food processor.
• To reduce fat, use ground turkey or chicken breast instead of chicken thighs, adjusting the cooking time accordingly.
• Assemble the burgers shortly before serving to prevent the buns from becoming soggy.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 burger
• Calories: 600
• Sugar: 10
• Sodium: 800
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Carbohydrates: 40
• Fiber: 5
• Protein: 35
• Cholesterol: 150

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