Cocoa Chili Chicken Burger with Avocado Cilantro Spread and Jicama Radish Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

This burger is a delicious combo of cocoa, chiles and espresso to spice up a chicken burger.


Cocoa Chili Chicken Burger:
4 teaspoons cocoa powder
2 teaspoons salt
½ teaspoons pepper
2 teaspoons cumin
3 tablespoons brown sugar
1 teaspoons instant espresso powder
4 teaspoons ancho chili powder
3 cloves garlic, finely minced
1 teaspoons ground coriander
2 pound ground chicken breast

Jicama Radish Slaw:
4 tablespoons lime juice
2 tablespoons honey
2 teaspoons hot sauce
2 tablespoons olive oil
1 teaspoons cumin
1 teaspoons salt
2 c jicama, julienned
2 cups radishes, thinly sliced
¾ cups green onion, thinly sliced

Avocado Cilantro Spread:
½ cups feta cheese crumbles
2 tablespoons mayonnaise
2 avocados, diced
½ teaspoons salt
¼ cups packed chopped cilantro leaves
2 teaspoons hot sauce

2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 Hawaiian sweet sandwich rolls, preferably King’s Hawaiian brand


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the cocoa powder, salt, pepper, cumin, brown sugar, espresso powder, chili powder, garlic and coriander in a medium sized mixing bowl until well blended. Add the chicken to the spices and combine until spices are evenly distributed through the meat handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
To prepare the Jicama Radish slaw whisk lime juice, honey, hot sauce, olive oil, cumin and salt until thoroughly combined. Add jicama, radish and green onion and toss to evenly coat. Loosely cover with plastic wrap and set aside in the fridge to chill.
To make the avocado cilantro spread place feta crumbles, mayonnaise, avocado chunks, salt, cilantro and hot sauce in a small mixing bowl and mash with a fork until mixed thoroughly but still chunky. Cover with plastic wrap and set aside in the fridge to cool while burgers are cooking.
When the grill is ready brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side, until cooked through just until the juices run clear when the patties are pierced in the center. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread each bottom side of the toasted bun generously with the avocado cilantro spread. Top with burger patty, and an equal portion of the Jicama Radish Slaw. Add the bun tops and serve immediately.
Makes 6 burgers