Chile chicken patties with chipotle sauce on sourdough

Total Time
25 min
9 min
16 min
Just one chipotle adds flavor, heat, and a touch of smokiness to the spread which pairs beautifully with the bright tasting dill hummus. You can find chipotles en adobo sauce in cans or jars in specialty stores and in the ethnic section of most supermarkets. Leftover chipotles can be stored in the refrigerator in an airtight container for about two weeks. We used ground chicken for these burgers, but you could also use ground turkey breast. You might like to serve these tasty patties with a cool crisp green salad. Or make veggie “fries” by roasting carrot or zucchini sticks on a sheet pan while you’re cooking the burgers on the grill.


Reduced calorie mayonnaise

6 Tbsp

Sweet pickle relish

2 Tbsp


1 Tbsp, drained and chopped

Plain hummus

1 tsp, dill flavored variety

Canned chipotle peppers in adobo sauce

1 item(s), minced

Uncooked boneless skinless chicken breast

1 pound(s), ground

Chili powder

1 Tbsp

Dried oregano

1 tsp

Table salt

½ tsp

Sourdough bread

4 slice(s), medium, (about 3 x 4 inches each)


  1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
  2. To make the chipotle sauce, combine the mayonnaise, pickle relish, capers, hummus, and chipotle in a small bowl; mix well and set aside.
  3. Combine the chicken, chili powder, oregano, and salt in a medium bowl; mix well. Shape the mixture into 4 patties, about 3 1⁄2 inches in diameter. Place the patties on the grill rack and grill until an instant-read thermometer inserted in the side of a patty registers 165°F, 5–6 minutes on each side. Transfer the patties to a plate.
  4. Place the bread slices on the grill rack and grill until lightly toasted, 1–2 minutes on each side. Place the chicken patties on the bread slices and top each evenly with the sauce. Yields 1 open-face sandwich with 2 tablespoons sauce per serving.