Spicy Guacamole Chicken Burger with Grilled Red Onions
The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.
Yield: Makes 4 burgers
• 2 skinless, boneless chicken breasts, sliced in half lengthwise to create 4 thinner cutlets
• Canola oil
• Black pepper
• 2 cloves garlic, pressed through garlic press
• 1 teaspoon ground cumin
• 1 teaspoon chili powder*
• Zest and juice of 1 lime
• 2 red onions, sliced into semi-circles
• 4 slices pepper-jack cheese
• Toasted buns
• Spicy Guacamole (recipe below)
*To make chili powder: grind a dried chile in a coffee or spice grinder till a fine powder.
-Place the 4 chicken cutlets into a small bowl, and add in about 2 tablespoons of the canola oil, about 1 teaspoon of the salt, about ¼ teaspoon of the black pepper, the garlic, cumin, chili powder, and lime zest and juice, and toss together; marinate the chicken for 20-30 minutes, or even overnight if making ahead.
-Meanwhile, place a cast-iron or large, non-stick pan over medium-high heat, and drizzle in about 3 tablespoons of the oil; once hot, add in the sliced red onion, plus a pinch or two of the salt and pepper (even a tiny pinch or sugar, if you’d like) and caramelize/grill the onions for about 8-10 minutes, or until golden-brown and sweet; set aside to hold.
-To grill the chicken, place a grill pan over medium to medium-high heat, and add add the chicken breasts (work in batches if necessary); grill for about 3-4 minutes on that first side, then flip and grill another 3-4 minutes, or until the chicken is cooked through; hold warm and on a plate, and repeat until all chicken is grilled.
-Preheat broiler; add a slice of cheese to each chicken breast and place them on a baking sheet and under the broiler just for a minute of two to melt the cheese.
-To assemble, add some of the Spicy Guacamole to the bottom bun, top with a cheesy chicken breast, and then top with some of the grilled red onions, some greens, and tomato slices; dollop more spicy guac on the top with bun, cover, and serve.
Spicy Guacamole Ingredients:
• 3 medium-large, ripe avocados, skin and pit removed
• Zest and juice of 1 lime
• ¼ cup (packed) fresh cilantro leaves
• 3 green onions, roughly chopped
• ½ teaspoon salt (plus an extra pinch, if needed)
• ½ teaspoon red pepper flakes (more of less depending on desired heat level!)
-Place all ingredients into the bowl of a food processor, and process until completely smooth and creamy; spoon into a bowl and use immediately, or, cover and keep in fridge until ready to use (or any unused portion, as well).