Chicken Torta Burgers with Sour Cream Verde Sauce

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Green Chili Sautee’

1 ½ -4 oz. cans green chilies (6 oz. total)
1 medium large yellow onion, chopped
2 TBS minced garlic (I use the jars of minced garlic found in the produce section)
3-4 TBS extra virgin olive oil

Sour Cream Verde Sauce
5 medium tomatillos
1 jalapeno (small to medium sized-depending on taste)
½ a large lime
1 TBS minced garlic (pre-minced in jar)
1 tsp ground cumin
1 tsp chili powder
2 TBS finely chopped cilantro
1-8oz container of sour cream

Chicken Torta Burgers

1.5 lbs ground chicken
1 ½ -tsp of salt
2 tsp ground cumin
3 ½ tsp Italian seasoning
2 tsp chili powder
Other half of that large lime from the Verde Sauce recipe above
Cooled Green Chili Sautee’ mixture (above)
3-4 TBS extra virgin olive oil

2 large, ripe Haas avacadoes, thinly sliced
3 Roma tomatoes, thinly sliced
6 silces of pepper jack cheese (1-8oz. package)

6 extra large seeded hamburger buns


Green Chili Saute’
Heat oil in a fireproof skillet on medium high heat on gas grill or medium fire on charcoal grill for about 30-40 seconds. Add chopped onion and sauté until onion starts to turn translucent. Add green chilies and garlic and cook for about 1-2 minutes, stirring constantly. When done, set aside to cool for about 20-30 minutes in a small covered bowl.

For the Sour Cream Verde Sauce
Peel and wash tomatillos, cut into quarters and place in blender.
Cut top off jalapeno and slice in half. Take half of jalapeno, and finely mince, seeds membranes and all and put into blender (you can use the whole pepper if you want a hotter sauce-I find that if you use the seeds and membranes of the pepper, along with the flesh, ½ is enough heat for a great flavor without calling in the local VFD.)
Cut lime in half. Set one half aside to use later. Squeeze the juice of half the lime into a small bowl (if it’s being difficult, you can use a fork to help get the most juice from the lime) Discard any seeds and add lime juice to the blender. Add chopped garlic, cumin, sea salt and chili powder to the blender. Place lid firmly on blender and process on chop setting for about 10-20 seconds, or until all ingredients are of a thick liquid consistency. Remove lid and add chopped cilantro and sour cream. Place lid firmly on and process for about 10 seconds on low speed, until ingredients are thoroughly combined. Pour into a small covered container and chill (at least 30 minutes-the longer it chills the better the flavor

For the Chicken Torta Burgers:

Juice other half of lime into a small non metallic bowl. Discard seeds. Set aside.
In a large non metallic bowl combine ground chicken, salt, chili powder, cumin, minced garlic, lime juice and Italian seasoning, mix well with hands. Gently mix in the cooled, sauteed green chili and onion mixture. Divide mixture into 6 equal parts and drop onto waxed paper, gently forming patty shapes that are about ¾ inch thick. Chill patties for at least 1-2 hours.

There are two ways that you can cook these babies. First you can just grill them. Heat the grill to medium high and cook for 4-6 minutes on each side, turning once, for the last minute of cooking add a slice of pepper jack to each burger and let it melt. Remove from grill, cover and let rest a minute.

Or…the way I like to cook ‘em…

In the same skillet that you used for the green chili saute’, heat 3-4 TBS of extra virgin olive oil on high heat for about 30 seconds. Add chicken burger patties and cook/sear for 2-3 minutes on each side. Transfer patties to the grill and cook for an additional 3-4 minutes on each side. For the last minute or two of cooking, add a slice of pepper jack cheese to each burger and let melt. Remove burgers from grill, cover and let rest for 1 minute. Turn grill off.

Either way you cook the burgers, heat buns on top rack of grill for about 30 seconds to 1 minute, taking care that buns are only heated, not toasted-you want the buns to stay nice and soft.

To serve, take 1-2 TBS of Sour Cream Verde Sauce and spread on top and bottom of buns, place burger on bottom bun, top each burger with an equal portion of avacado and tomato, add top bun and enjoy! (If you wish, you can add a little extra Verde Sauce on top of burger for a little extra kick!)