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.
These take me forever to pull together, but they are worth it. They’re soooo good. I doubled the recipe the second time around. Work with cold ground chicken and it won’t stick to your hands as much.
Without the ground chicken I thought I had in the freezer, I used a meatloaf mix instead and it turned out delicious! I did add 1/4 cup pankol.
Delicious!