Southwest Chicken Smash Burgers in Lettuce

Steps

1. Prepare first: slice the mushrooms and onion, mince the jalapeño, chop the cilantro, slice the cheddar and avocado, and separate and dry the romaine leaves.
2. Make the lime crema: stir the Greek yogurt, lime juice and half the cilantro in a small bowl; chill until serving.
3. Mix the cumin, chili powder, garlic powder, salt and black pepper in a small dish to make the spice mix.
4. Gently mix half the spice mix into the ground chicken, then shape it into 8 loose balls with damp hands.
5. Heat half the canola oil in a large skillet over medium-high heat. Add the onion, mushrooms and jalapeño, sprinkle with the remaining half of the spice mix, and cook 8 to 10 minutes until browned and soft. Move to a plate and wipe the skillet.
6. Heat the remaining half of the canola oil in the skillet over high heat. Add 4 chicken balls, smash each flat with a sturdy spatula, and cook 3 minutes until deeply browned and crisp at the edges.
7. Flip the patties, top half of them with the cheddar, and cook 2 to 3 minutes more until the chicken reaches 165°F (74°C). Repeat with the remaining 4 balls.
8. Stack two patties per burger (one cheesy, one plain) on a double layer of romaine leaves. Top with the mushroom-onion mixture, the avocado, a spoonful of the lime crema and the remaining half of the cilantro, then wrap the romaine around and serve.