Zesty Avocado Chicken Burgers with Salsa
ACE® elevates concepts across the menu
Ingredients
INGREDIENTS
For the burgers
- 4 ACE® Cheddar Ciabatta Gourmet Bun
- 1 pound (454g) ground chicken
- 2 cloves garlic, minced
- 1/3 cup (80ml) whole-wheat Panko breadcrumbs
- 1-2 chipotle peppers in adobo sauce finely diced
- 1 tsp. (5ml) adobo sauce from the can of chipotle peppers
- 1 tsp. (5ml) kosher salt
- 1/4 tsp. (1.25ml) pepper
- 1/4 cup (80ml) fresh cilantro, finely chopped
- 4 leaves of Boston lettuce
- Lime wedges to garnish
Instructions
INSTRUCTIONS
For the Salsa
- Preheat grill to medium heat 375°F (177C).
- Place the ear of corn on the grill char and turn occasionally until the kernels are browned and cooked, cool, remove kernels.
- In a medium bowl combine tomatoes, corn, onion, jalapeno, half the lime juice and zest, half the cilantro, salt and pepper, toss to combine.
- Refrigerate and set aside.
For the Avocado Yogurt Sauce
- In a small bowl, stir together the Greek yogurt, avocado, half the lime juice and zest, half the cilantro, and salt. Taste and adjust seasoning as desired.
For the burgers:
- Preheat grill to medium heat 375°F (177C).
- In a large bowl, gently combine the ground chicken, garlic, breadcrumbs, diced chipotle pepper, adobo sauce, salt, pepper, and half the cilantro until evenly combined. Carefully Shape into 4 patties.
- Oil the grill, then cook burgers on each side for about 5 minutes, or until a golden-brown crust forms and the burgers are easy to lift off the grill, if they stick, they are not ready to flip and just wait a few more minutes before trying. Cook until an internal temperature of 165F (74C). In the final minute of grilling, toast ACE® Cheddar Ciabatta Gourmet Bun on the grill.
To Serve
- To assemble burgers, slather the avocado yogurt sauce on the bottom half of the buns. Place a burger patty on top, then pile on the salsa. Top with remaining bun halves. Serve with lime wedges.
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