Chipotle Mayo:

• 1/4 cup mayonnaise
• 1 tablespoon adobo sauce from chipotle peppers
• 1 teaspoon lime juice
• 1/8 teaspoon salt

Burgers:

• 1 pound ground chicken
• 4 chipotle peppers in adobo sauce, minced
• 1/2 cup crumbled queso fresco
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1 tablespoon butter, melted
• 4 hamburger buns
• 1 tablespoon vegetable oil
• 1/4 cup coarsely chopped cilantro
• 4 slices pepper Jack cheese
• 1/2 cup prepared pico de gallo

Directions

1. Stir mayonnaise, 1 tablespoon adobo sauce, lime juice, and the 1/8 teaspoon salt together in a small bowl; set aside. In a medium bowl, combine ground chicken, chipotle peppers, queso fresco, salt, and ground coriander. Form into 4 patties and place on squares of parchment paper. Refrigerate for 10 minutes to help patties firm up.
2. Preheat a large non-stick skillet over medium-high heat. Brush skillet with butter and toast buns, cut side down, until lightly browned, about 1 to 2 minutes; set aside.
3. Heat oil in the same skillet over medium heat. Fry burgers until chicken is no longer pink at the center and juices run clear. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C), about 3 minutes per side. Turn heat off. Place cheese slices over patties and cover with a lid, letting the residual heat melt the cheese.
4. Spread chipotle mayo on bottom buns and sprinkle with 1 tablespoon cilantro. Add chicken patty and top with pico de gallo.