Chipotle Chicken Burger w/mango salsa

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

I lived in Mexico for a short time and really enjoyed the flavors from the area. Im a big burger fan, so I thought I would create a burger that would remind me of my time spent there.



1 1/2 pounds ground chicken
4 diced green onions
1 large egg
3/4 cup Italian bread crumbs
1/4 cup chipotle sauce
1 teaspoon kosher salt
3/4 teaspoon black pepper


1 cup diced mangos
1/4 cup diced red onion
1/4 cup diced red pepper
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
juice of 1 lime

3 avocados
6 Sweet Hawaiian burger rolls
1/2 cup chipotle sauce
6 slices mozzarella cheese
6 green lettuce leaves


Pre-heat grill to a medium temperature. Approximately 15 minutes.

To make patties:

In a large bowl, combine all ingredients down to and including black pepper. Mix well by hand. Form into 6 1/4 pound patties. Make a well(indentation) in the center of each patty with your thumb. This will ensure even cooking as well as keep the burgers from plumping up when cooking. Set aside.

To make salsa:

In another bowl, combine all ingredients down to and including lime juice. Mix well and set aside.

Cut avocados in half, remove seed and scoop avocado into a small bowl. Mash with fork and set aside.

Place buns face down on grill and toast for 1 1/2- 2 minutes or until golden brown. Keep an eye on them so as not to burn them as cooking temps can vary. Remove

Place patties on grill and cook for 4 minutes. Flip patties, spoon 2 tablespoons of chipotle sauce onto each one and spread to cover patty. Cook for 2 minutes. Add cheese and continue cooking another 2 minutes. (or until internal temp reaches 165 degrees) Remove.

To assemble:

Top each bottom bun with mashed avocado, 1 lettuce leaf, burger(cheese side down), salsa, top bun and enjoy!