Chicken Chili Burgers

In keeping with my whole checking-off-bookmarked-recipes theme, I bring to you these Chicken Chili Burgers from Coconut & Lime.  I loved the idea of these as soon as I saw them – I am always down for a healthy and different spin on burgers.

These burgers were incredibly easy to whip up, cooked in no time, and tasted great.  They really were like having the flavors of chili in a burger. I used a combination of white and dark meat for the chicken, and otherwise just made a couple slight modifications I’ve noted below.  I had no problem forming the burgers and keeping them together, but whenever I make chicken burgers or meatballs, I do like to refrigerate the mixture for a little bit before cooking.  This is a great way to meld the flavors and also firm them up a bit so you have an easier time forming them and keeping them together.

I know that with the cheese, you don’t get a good look at the burger but you’ll  have to trust me when I say it both looked and tasted great.  We topped these with green onions, lettuce, tomato, sour cream and sharp cheddar cheese, but they would be delicious with any number of toppings, including the avocado Rachel decided to place on hers.

Chicken Chili Burgers

Adapted from Coconut & Lime
Serves 4

1 lb ground chicken
1/2 cup drained and rinsed dark red kidney beans, very slightly mashed
1 small onion, very finely minced
1 chipotle pepper in adobo
juice of 1/2 lime
1 teaspoon hot Mexican style chili powder (I used 1 tsp. ancho chili powder + 1/8 tsp. cayenne pepper)
1/2 teaspoon hot paprika
1/2 teaspoon garlic powder
1/4 tsp. cumin
salt and pepper
garnishes of your choice

Blend the chipotle pepper and lime juice together in a blender/food processor until very smooth.  Mix together lightly with the chicken and remaining ingredients.  (At this point or after you form the patties, I like to refrigerate the mixture for 20-30 minutes to meld flavors and let the mixture firm up a bit for easier handling.)

Form the mixture into 4 patties. Grill or cook in a cast iron skillet over medium heat (or under your broiler) until cooked through.