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.
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.