Albuquerque Chicken Burgers with Jicama Slaw and Ancho Sour Cream

Accolades 2007 Finalists
Serves Makes 6 burgers


Ancho Sour Cream

  • 1 cup sour cream
  • 1 1/2 teaspoons ancho chili powder

Jicama Slaw

  • 3/4 cup julienned jicama
  • 3/4 cup julienned cabbage
  • 1/2 cup julienned red peppers
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice


  • 2 pounds ground chicken thighs
  • 2 garlic cloves, minced
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil, for brushing on the grill rack
  • 6 onion rolls, sliced horizontally
  • 6 ounces cotija cheese (aged Mexican cheese, sometimes labeled “queso añejado”), crumbled



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the cream, combine the sour cream and ancho powder in a small bowl. Mix well to combine. Refrigerate until serving.

To make the slaw, combine the jicama, cabbage, red peppers, cilantro, and lime juice in a medium bowl; mix well.

To make the patties, combine the chicken, garlic, oregano, cumin, cloves, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of the cream on the cut sides of the rolls. On each roll bottom, place a patty, an equal amount of cotija cheese, and an equal amount of the slaw. Add the roll tops.