Chipotle Cheddar Chicken Burgers – The Real Food Dietitians

When you want a better burger, reach for these Chipotle Cheddar Chicken Burgers!

This post was created in partnership with our friends at Organic Valley. 

 No judgments here.

When I say a ‘better burger’ I’m not pitting beef against chicken in terms of nutrition because I think both are great (so much so that we even wrote a post about quality beef and poultry), but rather I’m talking about flavor. Because flavor is everything, am I right?

Don’t get me wrong, I LOVE a good beef burger (like these Grilled Bacon Burgers or these Bison Burgers with Grilled Pineapple and Sriracha Aioli), but sometimes I want a little something more like these Chipotle Cheddar Chicken Burgers. Studded with melty, cheesy goodness and just the right amount of smoky heat, they’re guaranteed to add a little heat to your next burger night. 

Before you think, “Whoa, girl. This sounds like way more work than a simple burger…” let me show you how it’s done because you’re definitely going to want to make these Chipotle Cheddar Chicken Burgers.

Cheddar makes it better. 

Especially when it’s perfectly aged, organic cheddar cheese. Though not the most exotic cheese out there, cheddar is still one of the most popular cheeses in America (trumped only by mozzarella and I’ll let you guess why…) and for good reason. It’s good on everything, in everything and even by itself. My favorite though, are the Mild and Sharp Cheddar shredded cheeses from Organic Valley because 1.) they’re organic which means no toxic pesticides, no antibiotics and no GMOs ever, 2) they’re finely shredded so they disperse particularly well into and onto dishes, 3.) each serving provides 6 grams of protein and a healthy dose of calcium, and 4.) they’re delicious and perfect for adding a little melty goodness to these Chipotle Cheddar Chicken Burgers. And boy, does this cheese melt beautifully!

Did you know that Organic Valley is a cooperative of family farmers? 

It’s true. Organic Valley isn’t a giant corporation, but rather a cooperative made up of over 2,000 family farms and 900 employees across the country who are driven by principles, not profits. Their cheeses are made by farmers and artisans who care about the health of the environment, the animals and your family. In a cooperative, farmers share the cost of getting their products to market and share the profits when they do well so it’s in their best interest to do their part to create a healthier, more sustainable food system. The result of all this? Farmers who are invested in quality, organic foods for you and your family. 

About that cheddar…

Organic Valley believes that to make the best cheese you have to start with the best milk, so their cows spend most of their time grazing on pastures, enjoying ample sunshine, exercise and a proper diet of grasses. One bite (or a handful right from the bag) and you’ll see for yourself. 

Bun, wrap, naked, open-face…it’s your call!

Feel free to serve these Chipotle Cheddar Chicken Burgers however you like – on a gluten-free bun (I used this brand), in a lettuce wrap, on a bed of greens alongside some roasted sweet potato wedges or on a slide of toasted bread – it will be delicious no matter how you serve it. And they’re great for leftovers because they’re just as tasty cold as they are hot.

If you’re feeling really ‘extra,’ I’d suggest whipping up a batch of these Quick Pickled Onions to pile on top of your burger and a side of these Roasted Sweet Potato Wedges – so good!

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Let’s Get Cookin’

Chipotle Cheddar Chicken Burgers

  • Author: Jessica Beacom
  • Prep Time: 15 mins.
  • Cook Time: 15 mins.
  • Total Time: 30 mins.
  • Yield: Serves 4 1x
  • Cuisine: Grain-Free, Egg-Free, Gluten-Free


  • 1 lb. ground chicken (preferably dark meat/thigh) 
  • 2 green onions, white and green parts, thinly sliced
  • 1 chipotle pepper, canned in adobo sauce, chopped (seeds removed for less heat if desired) 
  • 2 Tbsp. almond flour (may replace with oat flour or finely ground oats for nut-free) 
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ⅛ tsp. black pepper
  • 1 cup finely shredded Organic Valley Mild or Sharp Cheddar Cheese
  • Optional: Gluten-free buns, lettuce leaves, a bed of greens, sliced red onion or Quick Pickled Onions, tomatoes, avocado and/or mayo for topping and serving. 


  1. Preheat grill to medium-high heat.*
  2. Place ground chicken, green onions, chipotle pepper, almond flour, garlic powder, salt and pepper in a bowl. Mix with a large spoon or your hands to combine.
  3. Add shredded cheese and mix again to distribute cheese throughout.
  4. Divide chicken mixture into 4 portions and pat into patties about ½-inch thick. Wetting your hands with a little water will make this easier.
  5. When the grill is hot, cook burgers 5-6 minutes on each side or until no longer pink in the center or an instant-read thermometer reads 165℉. 
  6. Remove burgers from the grill, serve on buns, lettuce wraps, over a bed of greens, etc. with desired toppings.

*Burgers can also be cooked on the stove in a skillet or broiled in the oven. Cooking time will vary depending on the method used. Cook until no longer pink in the center or an instant-read thermometer reads 165℉. 


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  • Serving Size: 4 ounces
  • Calories: 243
  • Sodium: 534mg
  • Fat: 11g
  • Carbohydrates: 3g
  • Fiber: 2g
  • Protein: 33g

What’s your favorite way to change up burger night? Are you on Team Bun or Team Lettuce Wrap? Share in the comments below!


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This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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