1teaspoonadobo saucefrom the can of chipotle peppers
1/4cupfinely chopped fresh cilantro
1large ripe avocadopeeled, pitted, and cut into 1/4-inch chunks
FOR THE CHIPOTLE YOGURT SAUCE:
3/4cupnonfat plain Greek yogurt
2teaspoonsadobo saucefrom the canned chipotle peppers above, or more to taste
1/8teaspoonkosher saltor more to taste
4whole wheat hamburger buns
Optional: lettuce or spinach, thinly sliced red onion, tomato, prepared salsa, nonfat plain Greek yogurt (or sour cream)
Preheat an outdoor grill or indoor grill pan to medium (about 375 degrees F).
In a large bowl, gently combine the chicken, garlic, breadcrumbs, diced chipotle pepper, adobo sauce, salt, pepper, and cilantro until evenly combined. Carefully fold in the avocado. Shape into 4 patties.
Oil the grill, then cook burgers on each side for about 5 minutes, until cooked through and the internal temperature reaches 165 degrees F.
While the burgers cook, prepare the chipotle yogurt sauce: In a small bowl, stir together the Greek yogurt, adobo sauce, and salt. Taste and adjust seasoning as desired. Serve on top of the burgers, with additional toppings as desired.
*DO NOT use the whole can of adobo peppers—just one single pepper (or feel free to add two if you want more of a kick), along with the sauce in the specified amount. This ingredient can be found in the Hispanic section of most grocery stores.
Serving: 1patty with 1/4 of the sauceCalories: 329kcalCarbohydrates: 15gProtein: 27gFat: 19gSaturated Fat: 4gCholesterol: 89mgSodium: 518mgFiber: 5gSugar: 2g
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