Smoky Chipotle Chicken Burgers

Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado pack bold smoke and heat with fresh corn and creamy avocado.

introduction — Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

These Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado are a smoky, spicy burger with fresh toppings and creamy sauce.
They cook quickly and make a great weeknight meal or backyard cookout.
Try a smoky twist on other dishes like this smoky black bean shredded chicken soup with chipotle and lime for more chipotle flavor.

why make Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

These burgers bring smoky chipotle heat, melty pepper jack, sweet corn, and creamy avocado in one bite.
They are lighter than beef but still juicy and full of flavor.
You can make them on the grill or a grill pan in about 30 minutes.

how to make Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

Make the patties gently so they stay tender and add melting cheese for extra flavor.
For a fresh side, toss corn with lime and cilantro to brighten the burger.
If you like bold toppings, check a different chicken taco idea like creamy chimichurri chicken tacos with feta and avocado for more inspiration.

Ingredients : Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

• 1 pound ground chicken
• ½ cup panko-style breadcrumbs
• 1 to 2 tablespoons finely chopped chipotle peppers in sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder, divided
• ½ teaspoon sea salt, or to taste
• ½ teaspoon freshly ground black pepper
• ½ cup diced pepper jack–style cheese
• Olive oil, for brushing
• 4 burger buns, lightly toasted
• Kernels from 2 cooked corn cobs
• ½ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• ½ teaspoon chili powder
• Sea salt, to taste
• ½ cup mayonnaise
• 1 to 2 tablespoons finely chopped chipotle peppers
• 2 tablespoons sweet chili sauce
• Sliced or mashed ripe avocado

Directions — Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

1. In a large mixing bowl, gently combine the ground chicken, breadcrumbs, chopped chipotle peppers, smoked paprika, ½ teaspoon of the chili powder, salt, and black pepper. Mix just until combined, then fold in the diced cheese.
2. Divide the mixture into four equal portions and shape into patties slightly larger than the buns. Lightly brush both sides with olive oil.
3. Heat a grill or grill pan over medium heat. Cook the patties for about 8 to 10 minutes per side, turning once, until fully cooked and golden on the outside. Let them rest for 2 minutes before assembling.
4. To make the corn topping, place the corn kernels in a bowl and toss with cilantro, lime juice, the remaining chili powder, and a pinch of sea salt.
5. In a separate bowl, stir together the mayonnaise, chopped chipotle peppers, and sweet chili sauce until smooth.
6. Spread the smoky sauce on the toasted buns. Add a chicken patty, top with avocado and the corn mixture, then close with the top bun. Serve immediately.

how to serve Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

Serve these Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado hot off the grill.
Offer extra lime wedges, more chipotle mayo, or pickled onions on the side for added tang.

how to store Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

Store cooked patties in an airtight container in the fridge for up to 3 days.
Store sauce and corn topping separately to keep buns from getting soggy.

tips to make Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

• Do not overmix the chicken or the patties will be tough.
• Pat the patties slightly larger than the bun so they shrink while cooking.
• Use a meat thermometer; chicken is safe at 165°F (74°C).
• For a smoky side or cozy meal idea, try a related corn and chicken dish like creamy green chicken chili with corn to serve alongside or after the burgers.

variation (if any) — Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

• Swap pepper jack for cheddar or Monterey Jack for milder heat.
• Use turkey instead of chicken for a different texture.
• Add roasted poblano or grilled pineapple for a sweet‑smoky note.

FAQs about Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

Q: Can I make these Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado ahead of time?
A: Yes. Form the patties and keep them covered in the fridge for up to a day before grilling.

Q: How can I make the burgers less spicy?
A: Use only 1 tablespoon or less of chipotle peppers and omit seeds. Serve extra avocado and mayo to cool each bite.

Q: Where can I buy chipotle peppers or a good grill tool for these Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado?
A: Buy it here

Q: Can I freeze the patties?
A: Yes. Freeze uncooked patties on a tray, then transfer to a bag. Cook from frozen adding a few extra minutes per side.

Smoky Chipotle Chicken Burgers with Pepper Jack, Corn & Avocado

These Smoky Chipotle Chicken Burgers are packed with smoky heat, melty pepper jack cheese, fresh corn, and creamy avocado, making them perfect for a quick weeknight meal or backyard cookout.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

For the Chicken Patties

• 1 pound ground chicken
• ½ cup panko-style breadcrumbs
• 1 to 2 tablespoons finely chopped chipotle peppers in sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder, divided
• ½ teaspoon sea salt, or to taste
• ½ teaspoon freshly ground black pepper
• ½ cup diced pepper jack–style cheese
• Olive oil, for brushing
• 4 pieces burger buns, lightly toasted

For the Toppings

• 2 cobs kernels from cooked corn
• ½ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• ½ teaspoon chili powder
• Sea salt, to taste
• ½ cup mayonnaise
• 1 to 2 tablespoons finely chopped chipotle peppers
• 2 tablespoons sweet chili sauce
• Sliced or mashed ripe avocado

Instructions

 

Preparation

• In a large mixing bowl, gently combine the ground chicken, breadcrumbs, chopped chipotle peppers, smoked paprika, ½ teaspoon of the chili powder, salt, and black pepper. Mix just until combined, then fold in the diced cheese.
• Divide the mixture into four equal portions and shape into patties slightly larger than the buns. Lightly brush both sides with olive oil.

Cooking

• Heat a grill or grill pan over medium heat. Cook the patties for about 8 to 10 minutes per side, turning once, until fully cooked and golden on the outside. Let them rest for 2 minutes before assembling.

Topping Preparation

• To make the corn topping, place the corn kernels in a bowl and toss with cilantro, lime juice, the remaining chili powder, and a pinch of sea salt.
• In a separate bowl, stir together the mayonnaise, chopped chipotle peppers, and sweet chili sauce until smooth.

Assembly

• Spread the smoky sauce on the toasted buns. Add a chicken patty, top with avocado and the corn mixture, then close with the top bun. Serve immediately.

Notes

Do not overmix the chicken or the patties will be tough. Pat the patties slightly larger than the bun since they'll shrink while cooking. Use a meat thermometer; chicken is safe at 165°F (74°C). Store cooked patties in an airtight container in the fridge for up to 3 days. Store sauce and corn topping separately to keep buns from getting soggy.

Keyword Avocado Burgers, Chipotle Burgers, Grilled Chicken Recipe, Quick Dinner Recipe, Smoky Chicken Burgers