Chipotle Chicken Club Burger - cooking recipe

Ingredients

1 1/2 lbs lean ground chicken
1 tablespoon adobo sauce, from canned chipotle in adobo sauce plus 2 t
2 (11 ounce) cans tomatillos, chopped and drained
1 medium yellow onion, chopped
1/2 cup fresh cilantro, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
16 (6 inch) corn tortillas
olive oil, for grill
2 small red onions, cut into 16 thin slices
3 medium tomatoes, cut into 16 thin slices
1 cup romaine lettuce, thinly shredded

Preparation

Line 2 baking sheets with plastic wrap and set aside.
Using hands, combine chicken, sauce, tomatillos, yellow onion, cilantro, garlic and cumin in a bowl.
Form into 16 (3 1/2-inch) thin patties (about 1/3 cup each).
Arrange in a single layer on prepared baking sheet and freeze until firm, about 15 minutes.
Meanwhile, preheat broiler.
Using a 4-inch biscuit cutter, cut tortillas into 16 smaller rounds.
Arrange in a single layer on a baking sheet and broil, turning once, until golden and slightly crisp, 2-3 minutes.
Transfer on baking sheet to a rack to cool.
Meanwhile, preheat grill and lightly oil rack.
Grill burgers, turning once, until cooked through, 3-4 minutes.
Transfer to a large plate.
Assemble burgers: Place 1 tortilla round on each serving plate, then top with 1 burger, 1 red onion slice and 1 tomato slice, another burger, onion and tomato slice.
Top each with lettuce and tortilla round.
Serve warm.