Wednesday, February 20, 2013

Chipotle Chicken Burgers, Chipotle Cheddar Biscuits & Chipotle Dusted Roasted Brussels Sprouts

This evening I was in the mood for Southwestern or Tex-Mex food for dinner.  I had a package of ground chicken breast in the fridge that I needed to use -- so I planned my meal around using it.  I decided to make spicy Chipotle Chicken Burgers and wanted to stick with the "Southwest" theme throughout the entire I made Chipotle Cheddar Biscuits as well as Chipotle Dusted Roasted Brussels Sprouts to accompany the burgers.  Basically we had an all out Chipotle Fest!  :-)   It added a different twist to more traditional biscuits and  brussels sprouts and it was absolutely delicious!   I topped and served our burgers with strips of pepper jack cheese, and some salsa and sour cream as well as sliced avocado.  I snapped a couple photos below as well as the simple recipes for both the burgers and biscuits.  The brussels sprouts were very simple -- small fresh brussels sprouts that I halved and tossed with olive oil and sea salt and then dusted with chipotle chili powder before roasting them in a 400 degree oven for 15-20 minutes until browned and caramelized.  The pictures and recipes for the biscuits and burgers are below.  Enjoy!


Chipotle Cheddar Biscuits


2 cups blanched almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher or Celtic sea salt
1/2 teaspoon Chipotle Chili Powder
2 tablespoons chilled butter, small diced
4 ounces (1 cup) shredded sharp cheddar cheese, divided
1/2 cup plus 2 tablespoons cold buttermilk (if needed, add more 1 tablespoon at a time, just until moistened)
2 teaspoons apple cider vinegar


Preheat oven to 350 degrees F.  Place flour, baking powder, soda, salt and Chipotle chili powder in a medium mixing bowl and whisk to mix well.  Add diced chilled butter and 1/2 cup shredded sharp cheddar cheese.  Using a pastry cutter, quickly cut butter and cheese into dry ingredients until it appears crumbly.  Stir in the remaining shredded cheese and make a well in the center of the mixture and add the apple cider vinegar and buttermilk (starting with 1/2 cup plus additional 2 tablespoons), and stir to mix well (add additional tablespoon of buttermilk, if necessary, just until it pulls together into a dough -- do not make it too wet or biscuits will spread when baked).  Mix quickly until a soft sticky dough forms.  The dough will be light, airy and fluffy.  On a parchment paper lined baking sheet (I used lightly buttered non-stick foil), use a cookie scoop or retractable ice cream scoop to make 5 or 6 equal sized mounds of dough on the baking sheet, spaced evenly apart.  Lightly tamp mounds down on top to approximately 1-inch thick.  Bake at 350 degrees for about 25 minutes or until light golden brown.  Let cool about 5 to 10 minutes before serving.  Makes 5 large or 6 regular sized biscuits

***Note:  I used almost 3/4 cup of buttermilk in this recipe which produced tender, delicate, moist biscuits that spread out a bit.  To reduce spreading, start with 1/2 cup buttermilk and add just enough extra, 1 tablespoon at a time, to moisten the dry ingredients and form a light, fluffy dough.

Chipotle Chicken Burgers


1 pound ground chicken breast
2 tablespoons extra-virgin olive oil
3 to 4 tablespoons salsa (I used fresh refrigerated salsa)
1/2 teaspoon sea salt
1/2 teaspoon Chipotle Chili Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Roasted Ground Cumin
2 tablespoons olive oil or coconut oil (for cooking)


Mix all ingredients (except oil for cooking) together in a medium bowl and form into 3 or 4 patties (wet hands with water to keep patties from sticking; patties will be very moist).  Heat 2 tablespoons oil over medium-high heat in large nonstick skillet.  Carefully add patties to hot skillet and cook about 5 to 6 minutes; flip burgers and continue cooking another 6 minutes, or until golden brown and juices run clear and completely done.  Top with Pepper Jack Cheese, Salsa, Avocado, Sour Cream, etc., as desired.


Mila Bulic said...

these recipes look so good. Heck, all of your recipes look good.
I don't have, nor can I get cheddar cheese or buttermilk, so I'm going to have to just sour a bit of milk and use the only cheese available to me--gouda--and give these biscuits a go.
You really do have some of the best paleo recipes I have ever seen and I have tried several.
Thanks and keep up the good work!

Gourmet Girl Cooks said...

Thanks, Mila! Yes, it is easy to add vinegar to milk to make the same thing as buttermilk -- never though about using Gouda -- sounds delicious. I hope it turns out good! :-)