Ingredients Jump to Instructions ↓


  2. 1 cup sour cream

  3. 1 1/2 teaspoons ancho chili powder


  5. 3/4 cup julienned jicama

  6. 3/4 cup julienned cabbage

  7. 1/2 cup julienned red pepper s

  8. 2 T. chopped cilantro leaves

  9. 2 tablespoons fresh lime juice


  11. 2 pounds ground chicken thighs

  12. 2 garlic cloves, minced

  13. 2 teaspoons dried Mexican oregano

  14. 1 teaspoon ground cumin

  15. 1/2 teaspoon ground clove s

  16. 1 1/2 teaspoons salt

  17. 1/2 teaspoon freshly ground pepper


  19. Vegetable oil , for brushing on the grill rack

  20. 6 onion rolls, sliced horizontally

  21. 6 ounces cotija cheese , crumbled

Instructions Jump to Ingredients ↑

  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

  2. To make the cream, combine sour cream and ancho powder in a small bowl. Mix well to combine. Refrigerate until serving.

  3. To make the slaw, combine the jicama, cabbage, red peppers, cilantro, and lime juice in a medium bowl; mix well.

  4. To make the patties, combine the chicken, garlic, oregano, cumin, cloves, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

  5. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

  6. To assemble the burgers, place a generous amount of the cream on cut sides of rolls. On each roll bottom, place a patty, an equal amount of cotija cheese, and an equal amount of the slaw. Add roll tops.


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