Moist Grilled Chicken Burgers with Adobo and Fontina

This is not a question. It could be an answer to the question of dry chicken burgers. I made up this recipe one night after work. I wanted something easy with a few ingredients.

1 lb ground chicken 2 teaspoons adobo seasoning 1/2 cup shredded cheese I like fontina but any nice melting cheese will do. Mix together.

In a 1/4 sheet pan, mix bread crumbs, Parmesan cheese and oregano.

Form the chicken into a patty, drop onto the bread crumb mixture and flip making sure the patty is covered. Continue with the other 2 patties. Put the sheet pan in the refrigerator for 30 minutes, up to 1 hour.

On the grill: cook at 400 for 5 minutes a side. On the stove, cook in a lightly oiled pan for 5-6 minutes per side. Make sure they reach n internal temperature of 160.

Serve with a sauce made with equal parts plain yogurt and mayo. Add chili crisp to desired heat level. Or make a sauce of equal parts yogurt, mayo and ketchup. Add tajin style chili powder to your liking.