Some nights, the idea of cooking dinner feels heavier than the dinner itself.
That’s exactly why I created these chipotle chicken burgers. When life feels full and energy is low, I still want something that tastes good, feels satisfying, and doesn’t require a cutting board parade or a sink full of dishes. These burgers are one of those meals that look impressive on the plate but are secretly very low effort.
Anytime I need dinner to hit without overthinking it, burgers are my go-to. They’re easy to make, fun to eat, and don’t ask much of me when I’m already running on fumes. After making my air fryer chicken burgers one too many times, I started playing around with different spice combinations just to keep things interesting without adding extra steps. This chipotle version was a quick win.
The ingredient list is short, the food processor does most of the work, and everything comes together quickly on the stovetop or in the air fryer. No sautéing, no separate sauce, no extra steps that sound reasonable on paper but feel impossible at 5:30 pm. You mix, shape, and cook. That’s it.
If you’re feeling brave, a little chipotle mayo on top takes these over the edge and makes dinner feel easy and fun again, even on nights when cooking is the last thing you want to deal with.
Ingredient spotlight
A full list of the ingredients is below in the recipe card, this is just a highlight of a few key ingredients.
- Ground chicken – I like using a 92/8 ground chicken for these burgers. Having a little fat in the mix helps keep them juicy and tender. You can go leaner, but you’ll want to keep a closer eye on them since ground chicken can dry out quickly.
- Chipotle in adobo – These bring all the smoky, spicy flavor. Both the peppers and the sauce they’re packed in have heat, so if you’re not big on spice, start with just one pepper.
- Almond flour – Instead of breadcrumbs, I use almond flour to help bind the burgers. It’s something I almost always have on hand and it works really well here. If you prefer, a gluten-free panko breadcrumb will also do the job.
Step by step instructions
Tips for Success
- No food processor? No problem – If you don’t have a food processor, finely chop the chipotle in adobo and mix it with the almond flour and spices. The goal is just to distribute the chipotle evenly throughout the burgers.
- Adjust the spice level to your comfort– Both the chipotle peppers and the sauce they’re packed in have heat. If you’re unsure, start with just one pepper. You can always add more spice later with a little chipotle mayo on top.
- Use a lid when cooking on the stovetop – Covering the pan helps the burgers cook through evenly without needing to flip them multiple times.
- Let carryover cooking do the work – If the burgers are just shy of 165°F, turn off the heat and leave them covered in the pan. The residual heat will finish cooking them without drying them out.
- Let the burgers rest briefly before serving – Giving them a minute or two off the heat helps the juices redistribute and keeps them juicy.
- Stovetop vs air fryer: – I tested these both ways and they’re delicious either way. The stovetop gives the best texture, but if you hate cleaning up after burgers, the air fryer is a great low-effort option.
- Freeze leftover chipotle in adobo – If you don’t use the whole can, freeze the leftovers flat in a zip-top bag. You can break off a pepper or two whenever you want to add smoky heat to another meal.
★ Did you make this recipe? Please give it a star rating below!
-
In a small food processor combine the almond flour, chipotle in adobo, garlic powder, cumin and salt. Pulse until well combined.
¼ cup almond flour, 2 chipotle in adobo, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ½ teaspoon sea salt
-
Move chipotle mixture to a bowl and add ground chicken. Stir well until the chipotle mixture is well combined.
1 pound ground chicken
-
Portion into 4 burgers. I roll them into balls then flatten with my hands. Be sure to press a small dimple on the top with your thumb to allow even cooking.
-
Preheat a large skillet over medium heat for 3-4 minutes. When preheated, spray with avocado oil and add the chipotle chicken burgers. Cook 4 minutes. After 4 minutes, flip the burgers with a spatula and cook an additional 6 minutes, covered.
- Check internal temperature: Ground chicken should reach 165°F at the thickest part of the burger. Check from the side for the most accurate reading.
- Keep burgers the same thickness: Form the burgers evenly so they cook at the same rate.
- Add a dimple before cooking: Press a small dimple in the center of each burger to help them cook evenly and prevent puffing.
- Air fryer option: These burgers can be cooked in the air fryer at 390°F for 15 minutes, no flipping required.
- Storing leftovers: Store in the fridge for up to 3 days. Reheat in the air fryer or in the microwave until warmed through.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Ways to Serve Ground Chicken Chipotle Burgers
- On a bun (my go-to): Serve these on a bun with lettuce, tomato, avocado slices, and a drizzle of bottled ranch dressing. Easy, familiar, and always a win.
- Lettuce wraps: Skip the bun and wrap the burgers in butter lettuce or romaine. Add chipotle mayo or a cilantro lime dressing for extra flavor without extra effort.
- Burger bowl style: Serve the burgers over greens with avocado, tomatoes, and lime tahini sauce (or whatever sauce you love). This is a great option if you’re out of buns but still want dinner to feel complete.
