Prep Time::20 mins
Cook Time::15 mins
Chill Time::10 mins
Total Time::45 mins
Servings::4
Ingredients
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Chipotle Mayo:
1/4 cup mayonnaise
1 tablespoon adobo sauce from chipotle peppers
1 teaspoon lime juice
1/8 teaspoon salt
Burgers:
1 pound ground chicken
4 chipotle peppers in adobo sauce, minced
1/2 cup crumbled queso fresco
1 teaspoon salt
1/2 teaspoon ground coriander
1 tablespoon butter, melted
4 hamburger buns
1 tablespoon vegetable oil
1/4 cup coarsely chopped cilantro
4 slices pepper Jack cheese
1/2 cup prepared pico de gallo
Directions
Stir mayonnaise, 1 tablespoon adobo sauce, lime juice, and the 1/8 teaspoon salt together in a small bowl; set aside. In a medium bowl, combine ground chicken, chipotle peppers, queso fresco, salt, and ground coriander. Form into 4 patties and place on squares of parchment paper. Refrigerate for 10 minutes to help patties firm up.
Preheat a large non-stick skillet over medium-high heat. Brush skillet with butter and toast buns, cut side down, until lightly browned, about 1 to 2 minutes; set aside.
Heat oil in the same skillet over medium heat. Fry burgers until chicken is no longer pink at the center and juices run clear. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C), about 3 minutes per side. Turn heat off. Place cheese slices over patties and cover with a lid, letting the residual heat melt the cheese.
Spread chipotle mayo on bottom buns and sprinkle with 1 tablespoon cilantro. Add chicken patty and top with pico de gallo.