Chipotle Chicken Club Burger Recipes

CHIPOTLE CHICKEN CLUB BURGER

Steps:

• Line 2 baking sheets with plastic wrap and set aside.
• Using hands, combine chicken, sauce, tomatillos, yellow onion, cilantro, garlic and cumin in a bowl.
• Form into 16 (3 1/2-inch) thin patties (about 1/3 cup each).
• Arrange in a single layer on prepared baking sheet and freeze until firm, about 15 minutes.
• Meanwhile, preheat broiler.
• Using a 4-inch biscuit cutter, cut tortillas into 16 smaller rounds.
• Arrange in a single layer on a baking sheet and broil, turning once, until golden and slightly crisp, 2-3 minutes.
• Transfer on baking sheet to a rack to cool.
• Meanwhile, preheat grill and lightly oil rack.
• Grill burgers, turning once, until cooked through, 3-4 minutes.
• Transfer to a large plate.
• Assemble burgers: Place 1 tortilla round on each serving plate, then top with 1 burger, 1 red onion slice and 1 tomato slice, another burger, onion and tomato slice.
• Top each with lettuce and tortilla round.
• Serve warm.

MEXICAN CHICKEN BURGER

Steps:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.