1/2 Cup scallions, finely chopped (white and light green parts only)
2 cloves garlic, minced
1 1/2 Pounds. fresh ground chicken breast
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chili powder
1/4 teaspoon ground paprika
1/4 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 Cup plain panko bread crumbs
1/4 Cup mayonnaise
1/4 Cup sweet chili sauce (from bottle)
1 can (4.5 Ounces) chopped green chilis, well drained
6 Ounces pepper jack cheese block, cut into 12 cubes
3 tablespoons olive oil
LIMEY AIOLI:
3/4 Cup sour cream
1/2 Cup mayonnaise
1 clove garlic, minced
3 tablespoons sweet chili sauce (from bottle)
1 tablespoon Sutter Home Sauvignon Blanc wine
1 tablespoon fresh lime juice
PEPPERS MARINADE AND DRESSING FOR LETTUCE/TOMATO & AVOCADO:
1/4 Cup of fresh cilantro leaves, chopped
1 tablespoon scallions, finely chopped (white and light green parts only)
2 garlic cloves, minced
2 tablespoons apple cider vinegar
3 tablespoons fresh lime juice
2 tablespoons sweet chili sauce (from bottle)
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground pepper
OTHER TOPPINGS:
3 whole bell peppers (1 red, 1 yellow and 1 green), cored and thinly sliced into strips
1 large avocado, pitted, peeled and mashed
2 Cups shredded head lettuce
1 Cup cherry tomatoes, coarsely chopped
12 mini potato buns
1/4 Cup butter, softened
Instructions
PATTIES:
1.
Preheat gas grill to medium high heat.
2.
Prepare grill basket with non-stick spray; set aside.
3.
In large bowl, add pattie ingredients, except pepper jack cheese and olive oil; mix until blended.
4.
Spray or oil hands with non-stick spray to form 12 meatballs; separate each meatball in half to make 2 small chicken patties.
5.
Place 1 cheese chunk on top one pattie half; top with other half and form into 1 pattie; repeat with remainder of chicken.
Place patties in refrigerator until ready to grill.
6.
Brush sides of each pattie with olive oil; grill about 5-6 minutes on each side or until browned and cooked through.
LIMEY AIOLI:
In small bowl, whisk sour cream, mayonnaise, garlic, chili sauce, wine and lime juice until blended. Cover and refrigerate.
PEPPERS MARINADE AND DRESSING FOR LETTUCE/TOMATO & AVOCADO:
In small bowl, add all marinade ingredients, mix until blended.
Cover and refrigerate.
AVOCADO:
In small bowl, add avocado, 2 tablespoons of marinade; mix until well blended.
Cover and refrigerate.
LETTUCE & TOMATO:
In medium bowl, add lettuce, tomato and 2 tablespoons of marinade; mix until coated.
BUNS:
Cut buns in half; spread butter on inside of the top and bottom; place buns on grill, buttered side down 30 seconds – 1 minute or until toasted.
ASSEMBLY:
Spread avocado on bottom of bun half; top with portion of grilled peppers, chicken burger, tablespoon aioli, a portion of lettuce/tomato and top half of bun.
Enjoy immediately with Sutter Home Sauvignon Blanc.
