Chicken Chipotle Burger

By Karen S – South Bar, NS
Chicken Chipotle Burger
  • Prep Time: 15
  • Total Time: 60
  • Servings: 4

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About this Recipe

This recipe was designed to make 4 burgers.

Chipotle peppers in adobo sauce can be obtained in a can from the international food section of your grocery store


3/4 cup Plain Green yogurt
3 chipotle peppers in adobo sauce, chopped
1 tbsp Adobo Sauce
1/2 Lime
1/4 tsp Salt
3 tbsp Canola Oil
4 Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts
1/2 Red Onion
1 Jalopeno Pepper, chopped
3 Garlic cloves, chopped
1/2 cup Corn. fresh or frozen
1/2 cup Black Beans
1 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Pepper
1 Avocado
1 Tomato
1 bunch Romaine Lettuce (1 leaf per burger)
4 Hamburger Buns


Chipotle yogurt sauce
Mix the Greek yogurt, chopped peppers and adobo sauce. Add in the juice from ½ a lime (approx. 1 tablespoon), and the zest as well (approx. 1 teaspoon). Season with a bit of salt. The yogurt helps to cool the heat of the chilies. The Chipotle yogurt sauce can be prepared in advance, and kept cool, covered, in the fridge.

Chicken burgers
Fry the Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts in a skillet or on a grill. once one side has browned, flip the breast over and brown the other side. Make sure the chicken is not pink in the centre. Remove from heat.

Measure out the rest of the ingredients before you begin and have them handy Heat 3 tablespoons of Canola oil in a skillet. Once hot, add the red onion and stir to keep the onion from sticking to the pan. Once the onion has begun to get soft, add the garlic and jalapeno pieces. Being careful not to breathe into the steam coming from the pan (it’s spicy!), add the cumin, salt and pepper. Stir and cook for another few minutes. Add the corn, and stir. Cook until the kernels are plump and bright, 5-8 minutes. Add the black beans; cook and stir until the beans are hot. Remove from the heat and set aside.

Remove the chipotle yogurt from the fridge, slice the tomatoes, and scoop the avocado meat into a bowl, discarding the pit. Use a fork to mash the avocado. Lay out four buns, and spread ¼ of the avocado on each one. next, spread a layer of the spicy onion and pepper mixture over the avocado. Place a cooked chicken breast on top, and finish with the chipotle yogurt mixture, tomatoes and a leaf of lettuce, cut to fit. Top with the top half of the bun and serve.


A little spicy, but cool, and full of unique, valued ingredients. This burger sounds very Canadian to me!

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