1teaspoonadobo sauce - from the can of chipotle peppers
1/4cupfinely chopped fresh cilantro
1large ripe avocado - peeled, pitted, and cut into 1/4-inch chunks
FOR THE CHIPOTLE YOGURT SAUCE:
3/4cupnonfat plain Greek yogurt
2teaspoonsadobo sauce - from the canned chipotle peppers above, or more to taste
1/8teaspoonkosher salt - or 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 sauce, Calories: 329kcal, Carbohydrates: 15g, Protein: 27g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 89mg, Sodium: 518mg, Fiber: 5g, Sugar: 2g