Burgers/ Cooking In Stilettos/ Tried and True Recipes

A Chicken Mole Burger

For a Latin twist, make this Chicken Mole Burger packed with smoky flavor and a touch of heat with a unexpected ingredient which gives the mole sauce so much flavor!  This is a burger recipe your friends and family will love!

One night, around 2am (when my best ideas sometimes hit me out of the blue), I jolted up, grabbed the notebook I always keep next to my bed (a habit from my publicist wench days) and scribbled down the words “Chicken Mole Burger“.Chicken Mole is a dish that I love.  I have a slow cooker chicken mole recipe that I make from time to time but chicken mole in burger form?  The thought kept me up trying to think how I would incorporate the rich deep mole flavor in a chicken burger and it dawned on me – meld the sauce and the burger together – grill to perfection and then drizzle with even more mole sauce.  This mole sauce is so good and is ready in a flash – just blend it up, simmer for 10 – 15 minutes until it’s thick and then *boom* it’s ready to drizzle on grilled chicken, slather on burgers, etc.  As is typical with a delicious mole, for the chocolate lover, there’s a hint of bittersweet chocolate along with some unsweetened cocoa in the mix and for the spice lover, there’s fruity ancho chiles and smoky chipotle chiles.  You can add more if you like it super spicy.  As I’m a spice wuss, I tend to err on the side of caution.  Nestled in a rustic fluffy bun with melted Monterey Jack cheese, sharp red onion and peppery arugula, this Chicken Mole Burger will be a favorite!

 

On to the recipe:

Gather your ingredients


Chicken Mole Burger - Ingredients | CookingInStilettos.com

Just a few spices


Chicken Mole Burger - Spice Blend | CookingInStilettos.com

Soaking the ancho chile for a bit


Chicken Mole Burger - Rehydrating the Ancho Chile | CookingInStilettos.com

A key ingredient – bittersweet chocolate


Chicken Mole Burger - A Key Ingredient - Bitterweet Chocolate | CookingInStilettos.com

Ready to blend


Chicken Mole Burger - Mole Sauce Ready to Blend | CookingInStilettos.com

Now this, my friends is quite the burger!


To celebrate #BurgerMonth this year, this Chicken Mole Burger from CookingInStilettos.com is packed with tons of flavor with a hint of heat and a secret ingredient. This is a burger recipe your family will love! Chicken | Mole | Burgers | Chiles | Grilling | Giveaway

Yields 4

Celebrating #BurgerMonth with A Chicken Mole Burger and #GirlCarnivore

This Chicken Mole Burger is packed with flavor with a sweetly smoky and spicy quick mole sauce that tastes like you simmered it for hours. Make these burgers and watch your guests gobble them up!

45 minPrep Time

25 minCook Time

1 hr, 10 Total Time

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Recipe Image

Ingredients

  • • For the Mole Sauce:
  • 1 dried ancho chile, stem and seeds removed
  • 1 can (15-ounces) of diced fire-roasted tomatoes
  • 1 small yellow onion, diced
  • 1 small chipotle chile in adobo sauce
  • 2 tablespoons of peanuts, toasted
  • 1 tablespoon of raisins
  • 1 ounce of bittersweet chocolate, finely chopped
  • 2 teaspoons of unsweetened cocoa powder (not dutch process)
  • 2 garlic cloves, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of ground coriander
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of freshly ground black pepper
  • •For the Chicken Mole Burgers:
  • 1/3 cup of the Mole Sauce, plus more for serving
  • 1 pound of ground chicken breast
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of freshly ground black pepper
  • 1 tablespoon of olive oil
  • 4 Fluffy Hamburger Buns (I used a Rustic Wheat Bun), toasted
  • Thinly sliced red onion
  • 4 slices of Monterey Jack cheese
  • Baby arugula
  • Sesame seeds

Instructions

  1. ///To make the mole sauce:
  2. In a small bowl, soak the dried ancho chile in a cup of hot water for about 10 minutes to re-hydrate. Set aside.
  3. In a container of a food processor or high speed blender, add the soaked ancho chile with hot water, fire roasted tomatoes, chopped onion, chipotle chile, peanuts, raisins, bittersweet chocolate, cocoa powder, garlic cloves, olive oil, cumin, chili powder, cinnamon, smoked paprika, coriander, salt and pepper.
  4. Blend until the sauce is smooth.
  5. Pour the sauce into a saucepan and simmer over low heat, stirring occasionally, until it has reduced and thickened – about 10 minutes. Let cool for about 15 minutes.
  6. ///To make the Chicken Mole Burgers:
  7. Add a quarter to a third of a cup of the mole sauce to the ground chicken breast and form the meat into 4 burgers. Let them firm for a bit in the refrigerator – about 15 minutes to a half hour.
  8. To a grill pan, add a tablespoon of olive oil and heat over medium high heat.
  9. Grill the burgers on each side until the burger reaches a temp of about 165 degrees, F.
  10. Add a slice of Monterey Jack cheese and cook for another minute or two more, until the cheese has melted.
  11. Set aside.
  12. ///To assemble:
  13. To a toasted bun, spread a bit of mole sauce on the base.
  14. Add the burger draped with the sliced Monterey Jack cheese. Top with the sliced red onion, a bit of peppery arugula and a drizzle of mole sauce, peppered with a pinch of sesame seeds. Serve with extra mole sauce sprinkled with a bit of the sesame seeds and enjoy.
  15. Enjoy!

Notes

The mole sauce can be stored in the fridge for a week or two (if it lasts that long) or you can freeze it for later.

Nutrition

Calories

1788 cal

Fat

65 g

Carbs

164 g

Protein

143 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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