Chicken Burger with Smashed Avocado and Chipotle Mayo
I make this chicken burger all the time when I want something fast, flavorful, and a little lighter than a beef patty. Ground chicken keeps the sandwich tender, smashed avocado adds cream and brightness, and the chipotle mayo brings the smoky heat that ties everything together. It’s a perfect weeknight burger when you want big taste without fuss.
Why you’ll love this dish
This chicken burger is a sweet spot: quick to pull together, crowd-pleasing, and flexible. The patties cook fast on a skillet or grill, so you can have dinner on the table in under 30 minutes. It’s also a lighter alternate to traditional beef burgers without sacrificing texture—especially if you don’t overwork the meat when forming patties.
- Weeknight winner: fast cooking time and minimal cleanup.
- Kid- and adult-friendly: mild chicken flavor that adapts to bolder toppings.
- Balanced bites: creamy avocado and tangy lime offset smoky chipotle mayo.
“A perfect mix of creamy avocado and smoky heat — simple to make and ridiculously satisfying.”
If you like weeknight chicken ideas with bold flavors, you might also enjoy other quick recipes like quick chicken weeknight recipes that use similar pantry staples.
How this recipe comes together
Quick overview so you know what to expect:
- Season the ground chicken, shape into even patties.
- Heat a grill or skillet and cook patties until done (use a thermometer).
- While patties cook, smash ripe avocado with lime for brightness.
- Whisk mayonnaise with chipotle sauce to make a spicy spread.
- Toast buns, assemble burgers with lettuce and tomato, and serve.
This short sequence means you can multitask—prepare the avocado and mayo while the patties cook—so nothing sits cold.
What you’ll need
- 1 lb ground chicken
- 1 avocado, ripe
- 1 tablespoon lime juice (fresh is best)
- 1/2 cup mayonnaise
- 1–2 teaspoons chipotle sauce (adjust to heat preference)
- 4 burger buns
- Salt and black pepper, to taste
- Lettuce and tomato slices for topping
Substitutions and notes:
- Short on mayo? Use Greek yogurt for a lighter sauce (slightly tangier).
- No chipotle sauce? A pinch of smoked paprika + a dash of hot sauce approximates the flavor.
- If you want a binder, 1 tablespoon of panko helps hold patties together without drying them out.
Directions to follow
- Preheat your grill or a heavy skillet over medium heat. A cast-iron pan gives a nice sear.
- Place ground chicken in a bowl. Season with salt and pepper. Mix gently—do not overwork. Divide into four equal portions and form into patties about 3/4-inch thick. Make a slight indentation in the center of each patty to prevent puffing.
- Cook the patties 5–7 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer for safety. If using a grill, watch for flare-ups and move patties if necessary.
- While patties cook, halve and pit the avocado. Smash it in a bowl with lime juice and a pinch of salt until it’s slightly chunky—leave some texture for mouthfeel.
- In a small bowl, stir the mayonnaise with 1 teaspoon of chipotle sauce. Taste and add more chipotle if you want more heat.
- Toast the burger buns cut-side down on the grill or skillet for 30–60 seconds until golden. Spread chipotle mayo on the bottom buns.
- Assemble: bottom bun + lettuce + chicken patty + a generous spoonful of smashed avocado + tomato slice. Top with the bun.
- Serve immediately, while patties are hot and buns are crisp.
For more on working chipotle into weeknight meals and timing your cook, this guide on chipotle flavor techniques has good pointers.
Best ways to enjoy it
- Serve with crisp oven fries, sweet potato wedges, or a bright corn salad.
- For a lighter meal, cut the burger in half and serve over a big mixed-green salad.
- Make it a Tex‑Mex meal by adding pickled red onions and a few slices of jalapeño.
- If you’re feeding kids, set the chipotle mayo on the side so they can add spice to taste; adults can top theirs with extra chipotle.
If you want a smoky rice side that pairs well with the burger’s chipotle note, this chipotle BBQ rice skillet is a natural companion.
Storage and reheating tips
- Refrigerate cooked patties in an airtight container for up to 3 days. Keep avocado separate—it browns quickly.
- Reheat patties gently in a skillet over medium-low heat with a splash of water and a lid to prevent drying. Alternatively, reheat in a 350°F oven for 8–10 minutes.
- Freeze cooked patties wrapped tightly for up to 3 months. Thaw overnight in the fridge before reheating.
- For food safety, always ensure reheated chicken reaches 165°F (74°C) before serving.
Pro chef tips
- Don’t overmix: handling ground chicken too much makes patties dense. Mix until just combined.
- Chill patties for 10–15 minutes before cooking to help them hold shape.
- Add a shallow dimple in the center of each patty—this reduces dome-shaped patties and ensures even cooking.
- If you like juicier burgers, stir in a tablespoon of olive oil or a small amount of finely grated onion for moisture.
- Use an instant-read thermometer—appearance alone can be misleading with ground chicken.
Creative twists
- Grilled pineapple and a smear of BBQ sauce turn this into a Hawaiian-style chicken burger.
- Swap smashed avocado for guacamole with chopped cilantro and red onion for extra zip.
- Make it low-carb: serve the patty and toppings in butter lettuce cups.
- For extra crunch, add quick-pickled cucumber slices or crispy shallots.
- Turn it breakfast-friendly: top with a fried egg and serve on an English muffin.
Helpful answers
Q: Can I substitute ground turkey or beef?
A: Yes. Ground turkey works similarly to chicken but may be slightly drier—use a little olive oil or grated onion to add moisture. Beef will change the flavor profile; cook beef to your preferred doneness.
Q: How ripe should the avocado be?
A: Use an avocado that yields slightly to gentle pressure but isn’t mushy. If it’s underripe, the avocado will be hard and flavorless; if overripe, it becomes brown and watery.
Q: Can I make the chipotle mayo in advance?
A: Absolutely. Make the mayo up to 3 days ahead and store in the refrigerator in a sealed container. Stir before using.
Q: Is it safe to eat ground chicken medium?
A: No. Ground poultry must be cooked to an internal temperature of 165°F (74°C) to ensure safety. Use a thermometer.
Q: Can I assemble burgers ahead for a party?
A: Partially. Cook patties and keep warm; prep smashed avocado right before serving to avoid browning. Alternatively, mix avocado with a little extra lime and keep chilled for up to a few hours, but expect some darkening.
Conclusion
This chicken burger with smashed avocado and chipotle mayo is an easy weeknight solution that feels special without elaborate prep. For another straightforward take on a classic chicken sandwich, check out Chicken Burger – A Dish of Daily Life, and if you want an extra-spicy Mexican-inspired version with salsa, see Mexican Chicken Burgers with Spicy Chipotle Mayo & Salsa.
Chicken Burger
Ingredients
For the Burger
- 1 lb ground chicken
- 4 pieces burger buns Toasted
- Salt to taste Salt
- Black pepper to taste Black pepper
- 1 tablespoon panko Optional binder if needed
For the Toppings
- 1 avocado ripe avocado Smashed
- 1 tablespoon lime juice Fresh is best
- 1/2 cup mayonnaise
- 1-2 teaspoons chipotle sauce Adjust to heat preference
- Lettuce as needed Lettuce For topping
- Tomato slices as needed Tomato slices For topping
Instructions
Preparation
- Preheat your grill or a heavy skillet over medium heat.
- Place ground chicken in a bowl. Season with salt and pepper. Mix gently—do not overwork.
- Divide into four equal portions and form into patties about 3/4-inch thick. Make a slight indentation in the center of each patty to prevent puffing.
Cooking
- Cook the patties for 5–7 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C).
- While patties cook, halve and pit the avocado. Smash it in a bowl with lime juice and a pinch of salt.
- In a small bowl, stir the mayonnaise with 1 teaspoon of chipotle sauce. Taste and add more chipotle if you want more heat.
- Toast the burger buns cut-side down on the grill or skillet for 30–60 seconds until golden.
Assembly
- Spread chipotle mayo on the bottom buns.
- Assemble: bottom bun + lettuce + chicken patty + smashed avocado + tomato slice. Top with the bun.
