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 meal...so 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!

Voila!

BOOM!

Chipotle Cheddar Biscuits

INGREDIENTS:

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

DIRECTIONS:

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

INGREDIENTS:

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)

DIRECTIONS:

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.