RECIPES: Recipe Details

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Chile-Chile Chicken Burgers

Chipotle and poblano peppers are two ingredients that I have recently come to enjoy very much. I decided to use them while looking for another way to prepare chicken. I felt that the creaminess of the sour cream would help to cut through some of the heat in the peppers. I enjoy very spicy food but realize that others may not like their food quite so spicy!


6 medium tomatillos
3 poblano peppers
2 tablespoons olive oil
1/4 teaspoon salt, plus more to taste
1 clove very finely minced garlic
3 tablespoons fresh chopped cilantro
Juice of 1 lime
3 chipotle peppers (packed in adobo)
1 clove garlic
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon salt
2 lbs. ground chicken, a blend of white and dark meat
1/4 cup grated onion
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil for grill
6 slices Monterey Jack cheese
6 large, good quality burger buns (like the kind found at the bakery counter in your supermarket)
6 Lettuce leaves
6 Tomato slices


Preheat grill to high.

Green Chile Topping: Coat tomatillos and poblano peppers with 2 tablespoons of olive oil and 1/4 tsp. salt. Grill until slightly charred on the outside. Remove from the grill and set in a bowl covered with plastic wrap until vegetables are slightly softened (about 5 minutes). Remove plastic wrap and let sit until cool enough to handle. Coarsely chop the tomatillos and poblanos and place in a bowl. Add 1 clove very finely minced garlic, chopped cilantro, the juice of 1 lime and additional salt, if necessary. Set aside and allow flavors to combine.

Lower grill to medium-high.

Creamy Chipotle Spread: In a food processor, combine chipotle peppers, 1 clove of garlic, mayonnaise, sour cream, and salt. Keep chilled until ready to serve.

Chicken Patties: Combine ground chicken, grated onion, 1-1/2 tsp. salt, 1/4 tsp freshly ground black pepper in a mixing bowl. Mix until combined but handle as little as possible. Form into 6 equal patties, cover with plastic wrap, and set aside.

Coat the grill with 3 tablespoons of vegetable oil so the patties won’t stick. Place the patties on the grill until the internal temperature reaches 165° F (approximately 10 minutes per side). Before removing the patties from the grill, place one slice of Monterey Jack cheese on each patty. Remove patties from the grill and tent with aluminum foil, being careful that the foil does not rest on the melted cheese.

Toast the buns on the grill to desired doneness.

Assembly: Place one cooked chicken patty on the bottom half of the toasted bun. Top with Green Chile Topping, lettuce, and tomato. Spread Creamy Chipotle Spread on the top half of bun and place on the burger. Repeat until all 6 burgers are assembled.


The amount of chipotle peppers in the spread can be increased or decreased depending on the amount of heat you like in your food.