Smashed avocado-chicken burgers balance brightness and richness in every bite. The combination of aromatic ingredients gives the chicken a lively kick, while the avocado’s natural creaminess adds moisture and tenderness without the need for extra fat. The soy-citrus mayo adds depth and a little tang, and if you swap in fish sauce, it brings an extra layer of savory complexity. Topped with fresh or pickled jalapeños, these burgers hit all the right notes: juicy, crunchy, tangy, and deeply satisfying.
Yield: 4 burgers
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
For the Citrus-Soy Mayonnaise
- ½ cup Kewpie or other mayonnaise
- 1½ teaspoons soy sauce
- 1½ teaspoons fresh lime juice, plus lime wedges for serving
For the Burgers:
- 1 pound ground chicken, preferably dark meat
- ⅓ cup mashed ripe Hass avocado (from about ¾ of an avocado; reserve remaining slices for serving)
- ¾ cup cilantro leaves and tender stems, roughly chopped, plus more for topping
- 2 scallions, light green and white parts only, thinly sliced
- 2 large garlic cloves, grated or minced
- 1 (2‑inch) piece ginger, grated or minced (about 1 ½ teaspoons)
- ¼ teaspoon red-pepper flakes, or to taste
- ¾ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 ½ tablespoons neutral oil, such as canola oil
For Serving:
- 4 brioche or burger buns, lightly toasted
- Butter lettuce or other tender lettuce
- Reserved avocado slices
- Fresh cilantro leaves
- 1 jalapeño, thinly sliced (optional)
- Lime wedges
Preparation
Step 1
In a small bowl, whisk together mayonnaise, soy sauce, and lime juice. Taste and adjust the balance (add a bit more lime juice for brightness or soy sauce for savoriness). Set aside.
Step 2
In a large bowl, combine the ground chicken, mashed avocado, cilantro, scallions, garlic, ginger, red-pepper flakes, salt, and black pepper. Mix gently with a fork or your hands until just combined. Don’t overwork the mixture to keep the burgers tender.
Step 3
Divide the mixture into 4 equal portions and form into patties about ¾ inch thick. Press a small dimple in the center of each to prevent puffing during cooking.
Step 4
Heat the oil in a large skillet or grill pan over medium-high heat. Add the patties and cook for 4 to 5 minutes per side, until nicely browned and the centers reach 165°F (74°C). Transfer to a plate and rest for 1 to 2 minutes.
Step 5
Spread a generous layer of citrus-soy mayonnaise on the toasted buns. Add lettuce, a chicken patty, avocado slices, jalapeño (if using), and extra cilantro. Squeeze fresh lime juice over the top before adding the upper bun.
Step 6
Serve hot, with any remaining mayo and lime wedges on the side.