Tropical Chicken Burgers w/ Chipotle Mango Glaze

Pairs well with:

White Zinfandel

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


2 large ripe avocados, finely chopped
3 tablespoons finely chopped fresh cilantro
½ jalapeno pepper (seeds removed), finely chopped
2 tablespoons fresh lime juice
1 small tomato, finely chopped
1/3 cup of finely chopped red onion
¼ teaspoon lemon pepper
½ teaspoon seasoning salt
Chipotle Mango Glaze
1 chipotle pepper out of 1 can of chipotle peppers in adobo sauce 2/3 cup of mango chutney
½ cup of pineapple juice strained from (1) 16 ounce can crushed pineapple
¼ cup packed light brown sugar
½ teaspoon lemon pepper
½ cup of red onion, finely chopped
1 cup of crushed pineapple, drained
½ jalapeno pepper, finely chopped
3 tablespoons of fresh cilantro, finely chopped
2 pounds ground chicken breast
1 ¾ cup of Mexican cheese blend (1)
1 ounce package of Chicken Taco Seasoning Mix
½ teaspoon of lemon pepper
2 tablespoons of freshly squeezed lime juice
¾ cup of grated Parmesan cheese
Olive oil for brushing the grill rack
6 onion Kaiser rolls



Directions: To make the guacamole, combine the ingredients in a bowl, stir, and cover. Refrigerate for at least 30 minutes. To make the chipotle mango glaze, combine the chipotle pepper, the mango chutney, and the ½ cup of pineapple juice in a food processor. Process until ingredients are finely minced and mixed thorough. Pour the mixture into a small sauce pan. Add brown sugar and lemon pepper, and stir over medium high heat. Bring glaze to a simmer stirring constantly. Remove from heat, cover, and let cool. Preheat a gas grill to medium high. To make the patties, combine the red onion, pineapple, jalapeno pepper, and cilantro in a food processor. Process until ingredients are finely minced and mixed thorough. Pour ingredients in a large bowl. Add ground chicken, Mexican cheese, Chicken Taco Seasoning, lemon pepper, lime juice, and grated Parmesan cheese. Mix thoroughly. Form into 6 equal patties, handling lightly to avoid compacting. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack cover and cook over medium heat, turning once after 6 to 7 minutes. Cook for 5 minutes. In the last three minutes of cooking, baste the patties with ½ of the chipotle mango glaze. Place the buns, cut side down, on the grill rack and grill until lightly toasted. To assemble the burgers, remove buns from the grill and place on plates. Top each bun with a chicken patty. Lightly spread each top bun with 2 tablespoons of the chipotle mango glaze and 2 tablespoons of the guacamole. Add the bun tops and serve. Makes 6 chicken burgers