Mexican Chicken Burgers with Grilled Tomatoes and Avocados on Sweet Cornbread Muffins

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I make a slow-cooker chicken that is very similar to this, and thought it would make an interesting burger.


1 Cup Flour
1 Cup Yellow Cornmeal
2/3 Cup White Sugar
1 Teaspoon Salt
3-1/2 Teaspoons Baking Powder
1 Egg
1 Cup Milk
1/3 Cup Corn Oil
1 Can Cream Style Corn
4 Tablespoons Butter

Burger Toppings:
2 Avocados
2 Beefsteak Tomatoes, firm and ripe, but not overly ripe
2 Vidalia Onions (or other sweet onion)
2-3 Tablespoons Olive Oil for Grilling
1-2 Tablespoons Lime Juice for Grilling

1-1/2 Pounds Ground Chicken
1 Envelope Taco Seasoning
½ Cup Sweet Corn
½ Cup Black Beans, rinsed
½ Cup Crushed Tomatoes, drained well
½ Cup Cornmeal
½ Cup Dried Minced Onions
1/2 Cup Minced Cilantro
2-3 Tablespoons Olive Oil for Grilling


Cornbread instructions:
Mix dry ingredients together in large bowl, set aside. Wisk egg, milk and oil together, stir in cream style corn. Pour wet into dry, and mix until just combined.
Heat grill to 425 and put Large-Well Cast Iron Muffin Pan in grill over direct heat. Divide butter evenly between muffin wells. When butter is melted, pour batter quickly, turn off heat and close lid. Check muffins at 6 minutes, and every 3 minutes after until baked through (toothpick inserted in center comes out clean). Remove from grill and set aside to cool.

Burger topping instructions:
Slice avocados in half lengthwise, remove pit and skin. Brush with olive oil and lime juice and place cut side down on grill basket. Cook for approximately 5-7 minutes, or until softened and grill marks appear. Chop coarsely.
Slice top and bottom off tomatoes and cut in half. Brush olive oil on largest side of tomato and put oil-side down on grill basket. Cook for approximately 3-4 minutes over medium heat, or until softened and grill marks appear.
Slice onions about ¼” thick. Brush both sides with olive oil and place on grill basket. Cook approximately 4-6 minutes or until translucent, then flip and repeat on other side of onion.
Set toppings in grill-safe pan and keep warm until burger assembly.

Burger instructions:
Mix all burger ingredients together in a bowl until thoroughly combined. Divide into 6 equal parts and form patties approximately ½” thick. Brush grill with olive oil and place patties on the grill. Cook 4-5 minutes on either side, until chicken is no longer pink.

Burger assembly:
Slice cornbread muffins in half horizontally. On bottom of muffin, place 1 slice of grilled onion and patty on top. Put 1 slice of tomato and 1/6 chopped avocado. Slightly hollow out top of muffin to accommodate toppings and place on top of avocado.