Spicy Grilled Chicken Burgers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
2
- Ingredients
- 2 Tbsps olive oil (divided)
- 1 medium onion (peeled and sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 boneless, skinless Chicken breasts
- ¼ cup Mayonnaise
- 1 Tbsp fresh Lime juice
- 1 tsp Adobo sauce (more or less to taste)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 vegan kaiser rolls (sliced horizontally)
- fresh Lettuce (rinsed and dried)
- 2 slices Pepper Jack Cheese
- For Grilled Corn of the Cob
- 1 small, red chili pepper
- 1 tsp grated Lime zest
- 1 Tbsp freshly squeezed Lime juice
- ½ Tbsp fresh cilantro (finely chopped)
- 3 Tbsps butter (softened)
- 2 ears fresh Corn
- salt (to taste)
- peppers (to taste)
Preparation steps
1.
Heat 1 tablespoon olive oil in a heavy-bottomed skillet. Add sliced onions and season with salt and pepper. Saute until soft and translucent, about 5 to 7 minutes. Remove onions from skillet and set aside.
2.
Prepare grill for direct grilling and preheat to high.
3.
Rinse the chicken under cold running water and pat completely dry with paper towels. Rub on both sides with olive oil and season to taste with salt and pepper.
4.
Place seasoned chicken on grill and cook for about 6 to 8 minutes per side, or until cooked through.
5.
Meanwhile, in a small bowl, combine mayonnaise, lime juice, and adobo sauce; taste and adjust adobo sauce as desired. Season with salt and pepper.
6.
Assemble sandwich; place lettuce leaves on the bottom half of the kaiser roll, followed by chicken, cheese, sauteed onions and a generous dollop of chipotle-lime mayonnaise. Serve with grilled corn on the cob.
7.
For Grilled Corn on the Cob:
8.
Wash and slit the chili pepper lengthwise, remove seeds and finely chop.
9.
In a small bowl, combine chopped chili pepper, grated lime peel, lime juice, cilantro and butter. Mix well until mixture is smooth and creamy.
10.
Remove the outer husks from the corn. Pull back the inner husks, leaving the husk attached to the end of the corn cob and remove any corn silk.
11.
Lightly brush each ear of corn with the butter mixture and arrange on the hot grill grate, positioning the corn so that the husks are away from the fire. Grill the corn until the kernels are lightly browned all over, about 6 to 8 minutes total, turning each ear as necessary. Brush with remaining butter mixture and season to taste with salt and pepper. Cut corn into 2 to 3-inch pieces. Serve immediately.
