Chipotle Chicken Burgers

1. 1

   In a small bowl, stir together mayonnaise, 1 tablespoon adobo sauce, lime juice, and the 1/8 teaspoon salt; set aside.

2. 2

   In a medium bowl, mix the ground chicken, chipotle peppers, queso fresco, salt, and ground coriander.

3. 3

   Shape the mixture into 4 patties and set them on squares of parchment paper.

4. 4

   Refrigerate for 10 minutes to help the patties firm up.

5. 5

   Preheat a large non-stick skillet over medium-high heat.

6. 6

   Brush the skillet with butter and toast the buns, cut side down, until lightly browned, about 1 to 2 minutes; set aside.

7. 7

   Heat oil in the same skillet over medium heat.

8. 8

   Fry the burgers until the chicken is no longer pink in the center and the juices run clear; an instant-read thermometer inserted near the center should register at least 165 degrees F (74 degrees C), about 3 minutes per side.

9. 9

   Turn off the heat, place cheese slices over the patties, and cover with a lid to let the residual heat melt the cheese.

10. 10

    Spread the chipotle mayo on the bottom buns and sprinkle with 1 tablespoon cilantro.

11. 11

    Add a chicken patty and top with pico de gallo.

• Calories 557.83 kcal High
• Protein 35.82 g Good Source
• Carbs 34.82 g Moderate
• Total Fat 30.05 g High
• Saturated Fat 9.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 131.91 mg High
• Sodium 811.81 mg High
• Fiber 2.45 g Low Source
• Sugar 5.04 g Moderate
• Added Sugar 2.94 g Moderate
• Calcium 215.19 mg Moderate
• Iron 3.16 mg Moderate
• Potassium 157.98 mg Low Source
• Vitamin A 81.16 mcg_rae Low Source
• Vitamin C 5.2 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten