Chipotle-Glazed Chicken Burgers
Nourish
- Course: Main Course
- Features: Healthy
Summary:
Burgers are the go-to meal for many families; the key to making good non-beef versions is to have a moist mixture with a good flavor profile.
Here, onion and bell pepper are added to ground chicken breast, along with a dose of ground chipotle pepper for dimension. Start the burgers in an ovenproof nonstick skillet and finish them in the oven, topped with a chipotle glaze. The glaze adds flavor and moisture; baking the burgers helps cook them through evenly.
As for a bun, choose your favorite. These burgers could be slipped into pita halves or served on kaiser rolls or on a bed of shredded lettuce mixed with diced tomato.
I prefer to use ground chipotle powder from Penzeys; local stores are in Falls Church (703-534-7770) and Rockville (301-738-8707). The powder also can be ordered through Penzeys.com.
5 servings
Ingredients:
For the burgers- 3 to 5 teaspoons olive oil
- 1/2 large red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)
- 1 small (2 ounces) onion, cut into 1/4-inch dice (1/2 cup)
- 1/4 teaspoon salt
- 1 1/4 to 1 1/2 pounds boneless, skinless chicken breast halves, trimmed of excess fat, then cut into 1- to 2-inch chunks
- 1/2 to 1 teaspoon chipotle chili powder
- 2 tablespoons plus 1/4 cup plain dried bread crumbs
- 2 tablespoons low-fat milk
- 1/4 teaspoon chipotle chili powder (may substitute chili powder; see headnote)
- 1/4 cup ketchup
- 1 teaspoon molasses
- 2 teaspoons apple cider vinegar
Directions:
Preheat the oven to 375 degrees. If you do not have an ovenproof nonstick skillet, select a shallow baking pan large enough to hold the burgers and line it with aluminum foil.
Heat 2 teaspoons of the oil in a medium ovenproof skillet over medium-high heat. (Use a regular large skillet if you don't have an ovenproof skillet.) Add the diced pepper and onion, then add 1/8 teaspoon of the salt; mix well. Reduce the heat to medium and cook for 5 to 6 minutes, stirring occasionally so the vegetables soften but do not brown. Remove from the heat to cool.
Place the chicken breast pieces in the bowl of a food processor; pulse just until coarsely and evenly chopped (do not puree). Transfer to a mixing bowl, then add the chipotle powder (to taste), 2 tablespoons of the bread crumbs, the milk, the cooled vegetables and the remaining 1/8 teaspoon salt; mix well.
Spread the remaining 1/4 cup of bread crumbs on a small plate. Have a plate ready for the chicken burgers.
Divide the chicken mixture into 5 equal portions to form 5 patties that are 3/4-inch to 1 inch thick. Coat both sides of each patty with the bread crumbs, then place the coated patties on the clean plate. Discard any excess coating.
Whisk together the chipotle powder, ketchup, molasses and cider vinegar in a small liquid measuring cup.
Wipe out the nonstick skillet that was used for the vegetables; add 1 to 2 teaspoons of the oil and heat over medium-high heat. Add the patties, working in batches if needed so the skillet is not crowded. Cook for 4 to 5 minutes on one side until nicely browned, then turn them over and cook for 1 minute. (Repeat as needed, using the remaining oil.) Spread the glaze mixture evenly over the tops of all the burgers.
Transfer the skillet to the oven (or transfer the burgers to the foil-lined pan) and bake for 10 to 15 minurtes or until cooked through (their internal temperature should register 170 degrees on an instant-read thermometer).
Let the burgers rest for 10 minutes before serving.
Recipe Source:
From Nourish columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Dayna Smith for The Washington Post)
