RECIPES: Recipe Details

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Chicken Adobo with Strawberry Salsa

The Chicken Adobo with Strawberry Salsa burger was created in early summer. I was inspired with abundances of ruby red strawberry's and dark green lavish cucumbers plus kicked up with a slice of spicy pepper jack cheese. All of these flavors paired with chicken makes a unique and amazing taste when you bite into this summer inspired burger!


Avocado Strawberry Salsa:
1 1 /2 cups strawberry's- 1/4 inch dice
3/4 cup cucumber-peeled and seeded, 1/4 inch dice
1/3 cup green onions-finely sliced
1/4 cup cilantro-coarsely chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

2 1/2 pounds ground chicken
1 cup yellow onion
1 1/2 tablespoons adobo seasoning
3 cloves garlic-finely chopped
1 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 poppy seeded rolls, split
6 slices pepper jack cheese
3 cloves garlic-finely chopped
4 tablespoons salted butter
Baby spinach leaves


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make salsa, combine strawberry's, cucumber, green onions, cilantro, lime juice, salt, pepper and olive oil in a bowl and mix well. Cover and set aside to allow flavors to blend.

To make patties, in a large bowl, combine the onion, adobo seasoning, garlic, and black pepper, stir all together, until well combined. Add ground chicken, handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 5 minutes on each side. Meanwhile, combine garlic and butter in a small metal saucepan and place on BBQ grill to heat up during last 5 minutes of cooking. During last few minutes of cooking, place the buns cut side down, on the outer edge of the rack to toast lightly. During the last minute of cooking, place 1 slice of the cheese on each patty to melt.

To assemble burgers, spread melted butter and garlic equally over the cut sides of the buns. On each roll bottom, decoratively fan 10 spinach leaves on the bottom half of each roll, a patty, and equal portions of the strawberry salsa. Add the bun tops and serve.

Makes 6 burgers