Chicken Mole Burger 2

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

Love of Chicken and grilled meats


6 Oroweat Crustini Sandwich Rolls

½ cup softened butter

Roasted Red Pepper Relish-Recipe follows

6 tablespoons mayonnaise

6 red leaf lettuce leaves

6 slices beefsteak tomatoes-1/4 inch thick

6 slices Cheddar Cheese

36 ounces ground chicken thigh meat

1 tsp granulated garlic

½ teaspoon cayenne red pepper

1-tablespoon mole paste

1/2-teaspoon pepper

1-teaspoon sea salt

Roasted Pepper Relish

2-3 yellow chili peppers– Roasted, peeled chopped (1/4 cup)

¼ cup chopped, peeled English cucumbers

½ Tablespoon Vinegar

1 Tablespoon White onion, chopped

¼ teaspoon salt

1/8-teaspoon pepper

¼ teaspoon lemon juice

Mix ingredients together and set aside for later use.


Mix spices together with mole paste in blender or food processor, process until smooth, (you can also use a bur-blender) or until mole paste is mixed in well with spices.

In a 3-quart bowl mix spices with the ground chicken. Form into 6 equal portions, cover and hold in refrigerator until needed.

Preheat grill to 300’F.

Remove patties from refrigerator. On a large piece of foil or parchment paper, form patties in rounds, approximately 4 inch in diameter or just slightly larger than the bun.

Place buns wrapped in foil on grill to warm, turning occasionally to prevent burning.

Grill 4-5 minutes per side or until temperature reaches 165’F.

Assemble Burger:

Spread 1-tablespoon mayonnaise on each bun, top and bottom. Place patty on bottom bun, top with 1 slice cheese, lettuce leaf and tomato slice, finally 2 tablespoons relish.