Smashed Avocado-Chicken Burgers
Updated April 21, 2022
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 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)
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.
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Preparation
- 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.
- 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
Comments
Hmmmm....so it's NOT an Avocado-Chicken Burger, it's a Turkey-No Avocado Burger.... Maybe, that's a different burger? Jes' sayin'.....
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!
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.
So! Good! We’ve made these on multiple occasions, and they’re a hit—and a brilliantly-balanced flavor bomb—every time. This go around, we subbed basil for cilantro, and added finely chopped jalapeño to the turkey mix. If possible, don’t scrimp on the accouterments—everything works together so beautifully.
Made these with parsley instead of cilantro. These were a 10/10!
I reduced salt by half and it was just right. I use pink salt so not sure if that makes a difference.