1 pound ground chicken
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/4 cup reduced-fat mayonnaise
1 to 2 teaspoons adobo sauce from canned chipotles, to taste
1/3 cup shredded reduced-fat cheddar cheese
1/4 cup crumbled cooked bacon
8 mini burger buns or rolls
1/4 cup canned french fried onions
1/2 cup shredded Boston lettuce
2 tomatoes, sliced
Heat a gas grill to high or light a charcoal fire.
In a medium bowl, mix together the ground chicken, salt and pepper. Form into eight 1/2-inch-thick patties. Place the patties on a plate and set aside.
In a small bowl, mix together the mayonnaise and adobo sauce. Set aside.
Using a vegetable oil-soaked paper towel held with the tongs and oil the grill grates.
Grill the chicken burgers, flipping once, until a thermometer registers 165 F degrees at the center, about 3 to 4 minutes per side.
Top each burger with some of the cheese and bacon, then continue grilling until melted. Meanwhile, toast the rolls at the edge of the grill.
To assemble, spread some of the mayonnaise mixture on the top and bottom of each roll. Place a burger on each roll bottom and top with some of the French fried onions, shredded lettuce and a tomato slice. Top with remaining roll halves.