Peppers and Chipotle Chicken Burgers on a Portobello Bun

Peppers and Chipotle Chicken Burgers with Mushroom Bun

With summer in full swing, I’m betting that everyone has had their fair share of cookout burgers and hot dogs. Now while that is definitely not a bad thing – juicy burgers are one of my favorite foods to eat whenever, let alone at cookouts – you may be starting to look for other options. So if you’re tired of the typical beef burgers or want a healthier alternative to red meat, I have a great option that will save your tastebuds from all of that beef monotony and your waistline from all those extra beef calories!

Peppers and Chipotle Chicken Burgers with a Mushroom Bun

These Peppers and Chipotle Chicken Burgers on a Portobello Mushroom Bun are a lighter healthier alternative to the cookout beef frenzy of the summer. But don’t let the “healthy” label fool you! Never one to sacrifice flavor, I pack these juicy burgers with tons of goodies. Sautéed jalapeños, serrano and poblano peppers give this burger a spicy kick of flavor while chipotles in adobo add a little smokey sweetness and help to keep the patties moist.

Peppers and Chipotle Chicken Burgers with a Mushroom Bun

Incorporating all of these power-house ingredients enables me to use ground chicken breast, making these Peppers and Chipotle Burgers incredibly healthy. And let’s not forget about the toppings, which consist of deliciously roasted poblano and bell peppers which reinforce the flavors in the patties. Creamy smoked gouda cheese is also melted over the chicken patties, creating another unique quality to this mouthwatering meal.

Lastly, I grill large meaty portobello mushroom caps until they are juicy and slightly tender and use them as a bun for these delicious burgers. This low-carb mushroom bun is the finishing touch and helps to make these Peppers and Chipotle Burgers so irresistible. You’ll see…these burgers will become your new favorite summer meal to eat.

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For this recipe you will need ground chicken breast, an onion, jalapeños, serrano peppers, poblano peppers, garlic cloves, chipotles in adobo sauce, an extra-large egg, large portobello mushrooms, kosher salt and cracked black pepper.

To top the Peppers and Chipotle Chicken Burgers on a Portobello Bun you will need bell peppers, poblano peppers, smoked gouda cheese, and a spinach and arugula lettuce mix.

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Heat a skillet over medium heat and sauté the onions, jalapeños, serrano and poblano peppers in 1 teaspoon of olive oil until softened and translucent.

Add the chopped garlic and sauté for 1-2 more minutes. Transfer the mixture to a large mixing bowl and allow to cool slightly.

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To the mixing bowl add the ground chicken breast, 4-5 diced chipotle peppers, 1-2 tablespoons of the adobo sauce and the egg white. Gently mix all of the ingredients until evenly combined. The mixture will be very very wet and sticky – don’t fret, that is normal. Once everything is mixed, cover the bowl with plastic wrap and place it in the refrigerator while you prepare the other ingredients. Placing the chicken mixture in the refrigerator will allow the flavors to blend and will also help the meat to firm up a little more – ground chicken breast is easier to work with when colder.

Note: You can do this step several hours in advance.

While the chicken mixture marinates, preheat the grill to high.

Char the remaining poblano and bell peppers on the grill until blackened on all sides then remove and place the peppers in a bowl covered with plastic wrap. When cooled, peel the skin off of the peppers, remove the stems and seeds, cut into long slices and set aside.

Note: The peppers can be prepared 2 days in advance and stored in the refrigerator. Also if you don’t have a grill you can still char the peppers by placing them over the flame on your stovetop, just make sure to keep an eye on them – don’t burn your house down!

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Next we move onto those lovely portobello mushrooms.  Remove the stems from the mushrooms and clean any dirt on the caps with a damp paper towel. Drizzle a tiny amount of olive oil over the tops of the caps and sprinkle with a touch of salt and pepper – be careful about the oil, mushrooms absorb everything! I usually use a quarter of a teaspoon over each cap.

Grill the mushrooms upside down, gills facing up, on high for 3-4 minutes – you will see the mushrooms’ liquid pool inside the cap. Flip the mushrooms over, gills touching the grates, and grill over medium-high for another 2-3 minutes or until the caps are tender yet still slightly firm. Remove and set aside.

Note: If you don’t have a grill you can roast the portobello mushrooms in the oven at 425 degrees F until they are tender but still firm. Use the same method as the grill and remember to flip the mushrooms halfway through the cooking process.

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Remove the chicken mixture from the refrigerator and score the meat into 4-8 oz patties – I like my burgers biiig!!

Season the tops and bottoms of each patty with a drizzle of olive oil, kosher salt and black pepper. Grill the patties over high heat for 4-5 minutes on one side, lower the heat to medium-high and flip the patties, cooking them for another 4-5 minutes or until the ground chicken breast is cooked through. The cooked patties will feel slightly firm to the touch but not completely stiff. Ground chicken breast can be tricky but try not to over-cook it, as that will yield dry crumbly patties.

In the last minute of cooking, place the smoked gouda over each patty in order to melt the cheese.

Peppers and Chipotle Chicken Burgers with a Mushroom Bun

To build the Peppers and Chipotle Chicken Burgers with Portobello Mushroom Buns, place the smoked gouda covered chicken patties over the grilled mushroom caps and top them with the roasted bell peppers, poblano peppers, and the spinach/arugula lettuce mix. Cover the burgers with the remaining mushroom caps and serve alongside chips, cole slaw or a light salad. Talk about a summer delight!!!

Peppers and Chipotle Chicken Burgers on a Portobello Bun
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Prep time: 
Cook time: 
Total time: 
Serves: 4 burgers
 
Ingredients
  • 2 pounds organic ground chicken breast
  • 1 medium yellow onion
  • 1 jalapeño pepper, seeded and minced
  • 1 serrano pepper, seeded and minced
  • ½ poblano pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 - 7oz can chipotle peppers in adobo - will use 4-5 chipotle peppers (diced) with 1-2 tablespoons adobo sauce (brand: La Morena)
  • 1 egg white
  • 8 large portobello mushrooms
  • Burger Toppings: smoked gouda, 4 bell peppers, 3 poblano peppers, spinach and arugula mix
Instructions
  1. Heat a skillet over medium and sauté onions, jalapeños, serrano and poblano peppers in 1 teaspoon of olive oil until softened and translucent.
  2. Add chopped garlic and sauté for 1-2 more minutes. Transfer mixture to a large mixing bowl and allow to cool slightly.
  3. To the mixing bowl add ground chicken breast, chipotle peppers, 1-2 tablespoons adobo sauce and the egg white. Gently mix all of the ingredients until evenly combined. (The mixture will be very very wet and sticky - don't fret, that is normal.)
  4. Once mixed, cover bowl with plastic wrap and place in refrigerator.
  5. Preheat grill to high.
  6. Char remaining poblano and bell peppers on the grill until blackened on all sides then remove and place peppers in a bowl covered with plastic wrap. When cooled, peel skin off of peppers, remove stems and seeds, cut into long slices and set aside. (Note: The peppers can be prepared 2 days in advance and stored in the refrigerator.) If you don't have a grill, char peppers by placing them over the flame on your stovetop.
  7. Remove stems from mushrooms and clean any dirt on the caps with a damp paper towel.
  8. Drizzle a tiny amount of olive oil over tops of caps and sprinkle with a touch of salt and pepper.
  9. Grill mushrooms upside down, gills facing up, on high for 3-4 minutes - you will see the mushroom's liquid pool inside the cap. Flip mushrooms over, gills touching the grates, and grill over medium-high for another 2-3 minutes or until caps are tender yet still slightly firm. Remove and set aside. (If you don't have a grill roast portobello mushrooms in the oven at 425 degrees F until tender but still firm. Use the same method as the grill and remember to flip mushrooms halfway through cooking process.)
  10. Remove chicken mixture from refrigerator and score meat into 4-8 oz patties.
  11. Season tops and bottoms of each patty with a drizzle of olive oil, kosher salt and black pepper.
  12. Grill patties over high heat for 4-5 minute on one side, lower heat to medium-high and flip patties, cooking them for another 4-5 minutes or until ground chicken breast is cooked through. (The cooked patties will feel slightly firm to the touch but not completely stiff. Do not overcook but make sure not to undercook. Chicken must be cooked through!)
  13. In the last minute of cooking place smoked gouda over each patty in order to melt cheese.
  14. To build burger, place cheese covered chicken patties over grilled mushroom caps and top with roasted bell peppers, poblano peppers, and spinach/arugula lettuce mix. Cover burgers with remaining mushroom caps and serve alongside chips, cole slaw or a light salad.

 

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