Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Snap Pea Slaw:
Chipotle Mayonnaise:
Burgers:
Method
Snap Pea Slaw: In large bowl, combine snap peas, cabbage and lime juice; toss to coat. Set aside.
Chipotle Mayonnaise: In food processor or blender, purée chipotle chilies and adobo sauce until smooth. In small bowl, stir together mayonnaise and 2 tsp of the chipotle purée; set aside.
Burgers: Tear bread into bite-size pieces. Place in separate large bowl; add broth, chives, 1 to 2 tbsp of the Chipotle Mayonnaise and the salt. Using hands, mash into fine paste. Crumble in chicken; stir to mix.
Form into six 3/4-inch thick patties. (Make-ahead: Layer patties between parchment paper in airtight container; refrigerate for up to 24 hours.) Gently place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 165°F, 10 to 12 minutes.
Spread remaining Chipotle Mayonnaise onto cut sides of each bun. Top each bottom half with 1 patty and 1/2 cup Snap Pea Slaw; sandwich with top halves of buns.
Tip from The Test Kitchen: Divide leftover chipotle purée among six wells of an ice cube tray and freeze for future use. Add to soups, stews and sauces for an extra hit of
spicy, smoky flavour!
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 940 mg
- Sugars 9 g
- Protein 38 g
- Calories 638
- Total fat 33 g
- Potassium 234 mg
- Cholesterol 132 mg
- Saturated fat 8 g
- Total carbohydrate 46 g
%RDI
- Iron 37
- Folate 44
- Calcium 16
- Vitamin A 8
- Vitamin C 45
