– Avocado or olive oil, for cooking the burgers – 1 lb ground chicken – 1/2 cup cilantro, measured then chopped – 2 tbsp diced onion – 1 4 oz can diced green chiles – 1/2 cup frozen corn – 1/2 tsp garlic powder – 1 tsp cumin – 1 tsp salt – 1 tsp paprika – 1/8 tsp black pepper – zest of 1 lime + juice – 1/2 cup mayo – 2 tbsp chipotle in adobo sauce – 4 slices cheddar cheese – 2–4 small avocados – tomato slices and lettuce for topping
Rinse lettuce, slice tomatoes and cheese (onions if you want). Cut or smash avocado.
Mix the mayo with the juice from 1/2 the lime and the chipotle in adobo sauce until fully combined. Next, heat a large cast-iron skillet over medium-high heat and coat with oil.
Combine chicken, cilantro, onion, green chiles, corn, lime zest, juice from 1/2 of the lime and spices in a mixing bowl. Use your hands to fully distribute seasonings throughout the meat.
Press the mixture down in an even layer in the bottom of the bowl and score four sections with your fingers.
Shape each section into a rounded 1/2 – 3/4 inch thick patty and place in the hot skillet. Cook on the first side for about 5 minutes, then flip.
Place cheese slices on the burgers and lay a piece of foil over the pan to melt the cheese. Cook another 3-5 minutes, until an internal temperature of 165F is reached.
Assemble the burgers. Add chipotle mayo to both sides of the bun, add smashed or sliced avocado to the top bun and place a burger patty on the bottom. Top the patty with lettuce and tomato.