Smashed Avocado-Chicken Burgers
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ⅓cup Kewpie or other mayonnaise
- 1teaspoon soy sauce
- 1lime, cut into wedges
- Kosher salt
- 1packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
- ¼cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
- 2scallions, light green and white parts only, thinly sliced
- 3large garlic cloves, grated or minced
- 1(2-inch) piece ginger, grated or minced (about 2 teaspoons)
- ¼to ½ teaspoon red-pepper flakes, according to taste
- 1pound ground chicken, preferably dark meat
- 2tablespoons neutral oil, such as canola oil, or ghee
- 4brioche or burger buns, lightly toasted
- Butter lettuce or other tender lettuce, for serving
- 1jalapeño, thinly sliced, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
500 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 12 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 30 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
- Step 2
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
- Step 3
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
- Step 4
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Tip
- Resist the urge to add more than ¼ cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
Private Notes
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Cooking Notes
Squirrel Butler
Hmmmm....so it's NOT an Avocado-Chicken Burger, it's a Turkey-No Avocado Burger.... Maybe, that's a different burger? Jes' sayin'.....
Peter F
Great! Finally a tasty chicken burger! Well, we used ground turkey as that's all we had and didn't even have avo and it was still so good. Don't skimp on the ginger. Tastes a lot like dumpling fillings. This one's moving right to the front of our weekly rotation.
Megan S
So many delicious flavors in this burger. I am going to downsize them into meatballs next time and serve as an appetizer with the soy mayo as dipping sauce!
minca
These burgers are delicious. Moist and flavorful. I liked how herbaceous it was with the cilantro. Squeezing lime over the top was also a nice touch. This could easily be adapted to tex mex by swapping out the ginger and garlic with onion and lime zest. This is so easy to pull together with pantry staples. I will absolutely keep this in my recipe rotation.
Kits Point
Just use your favourite mayonnaise...it will be fine :)
Kim V
This recipe gets rave reviews from us. I added minced jalapeno to the mixture and deleted cilantro because I can't stand the stuff-used flat leaf parsley instead. Topped with lettuce, sliced avo and shaved radish which added great crunch. As someone else said, these burgers are flavor bombs- we'll be making them again and again.
Maura
Instead of burgers, I put the whole thing into a meatloaf pan and baked it at 350 for about 30 minutes to 160 degrees, slathered the mayo on top and broiled for 5-10 more minutes. Loaf well cooked and slices made for great sandwiches with arugula and a slice of provolone. Wonderful flavors
Priya
How would the patties keep if you froze them after Step 2?
John
I made these today on the grill and thought that they were very flavorful! I made them as written, adding 1/2 of a minced & seeded jalapeno to the mix. For success using a grill, place the chicken meatballs in the freezer for at least one hour before you start grilling. They will have already flattened a bit, so it's easy to continue with a spatula. Grill until the burgers reach 160°-170° in the center, Thanks, Ms. Fahr!
Jules
For my fellow no-cilantro-EVER cooks, use parsley instead. Or even, as someone suggested, swap it for basil. The taste will be different, but who doesn��t love basil?
Susan
So delicious! Will definitely make again. I only used ~1/2c of cilantro and it was plenty. Used lettuce wrap instead of buns.
CB
I think basil would work well with the garlic and ginger...
Karen
Made with turkey (my store didn't have ground chicken); otherwise followed the recipe (halving it as I live alone). Crumbled a little, but OK. This is really fabulous. I'm going to try freezing the second burger ball, for use later in the week. The flavor is asian (no doubt due to the ginger and the soy sauce), so I'm wondering if I could use a version of it to stuff dumpling wrappers, and try the lime mayo, thinned out, as a dipping sauce? I think it would make an awesome party appetizer.
megs
Nice and easy! Had let the burgers go longer in the cast iron pan on low long enough that there was an almost syrupy coating in the bottom of the pan and good crust on them, and some chemistry happened that made these smell amazing!
Julia
These burgers were moist oozy flavor bombs. I made as written other than serving on english muffins and leaving off the jalapeno. I really can't recommend these enough.
Esther K
I seem to be in the minority but this did not work for me. The texture was off. I tried to grill them but ended up smashing them into thin patties. I agree that the flavor is like dumpling fillings. If making again, I would omit avocado from the mixture and wouldn't try them on the grill again.
RMRedmond
Cooked according to the recipe suggestions many times now. Fantastic recipe. For larger serving buns tried tonight to make 1/3 lb. size patties to fit. Lettuce leaves and jalapeno and lime garnish. Splendid. Have not tried with ground Turkey (yet). Chicken works out best but must be very chilled to mix in.
Kendra
Fantastic. At first glance it seems like a lot of cilantro, but it works. Feta cheese and thinly sliced red onions are great toppings.
St Rita
This was a great recipe, everyone loved it. Quick and easy for a weeknight meal. I left out the cilantro because I don't like it and I'm the cook so I get to do stuff like that. Otherwise made exactly as written. The flattened patties held together great and the flavors were big. This will be on repeat.
M
I made these tonight but left out the red pepper flakes and garlic, halved the salt and lowered the amount of cilantro. Omitted jalapēno. I eat a bland diet for a health condition (scallions were a "cheat") and found these quite tasty. No problem with them falling apart. The cooking instructions were accurate time-wise though I have to turn down the temperature on every stovetop recipe.
Jo Ann
I had to use ground turkey because that was what was available. The flavor was really good, but I think I'd up the ginger next time. I took another commenter's advice and added a little panko, and they held together fine in my cast iron pan. The only drawback here was that the pan frying created a mess and the fried smell lingers....might be good on an outdoor grill griddle!
Kim
Underwhelming recipe. Surprisingly bland given all the ingredients, and texturally weird. Will not make again.
zoe
Yummy! Could be good as meatballs with rice or noodles. Or leave out ginger and make Mexican torta
Name sharon
Delicious and easy.
Nancy
I've been making these for a few years, and they are my favorite! Since I live alone, it's four nights of deliciousness for me!
Carey
Super delicious and surprisingly juicy! A lot of upfront chopping/grating, but a fast cook after that. I served a low carb version on a bed of greens with all the fixings. Will definitely make again.
Joanna T
Made this with turkey instead of chicken because it's what I had in the fridge, and it was absolutely delicious.
Meatloaf version
3 pounds chicken, bake at 350 for 90 minutes (foil last 30 minutes) Add sauce when serving, not when baking
RichMSeattle
Making again tonight for two with leftovers. Fantastic flavors. No variations. No butter lettuce on hand so will try topping with basil. Don't skimp on the ginger as someone. else said. Probably made at least once a month since summer of 2023.
Jim E
wife and I loved it, followed the directions, but i diced part of the jalapeño and put that in with the burger, then let it sit for an hour in the fridge. We were wondering if you could make ahead and then freeze the patties. Then thaw and cook..
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