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
Just a few spices
Soaking the ancho chile for a bit
A key ingredient – bittersweet chocolate
Ready to blend
Now this, my friends is quite the burger!
