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Avocado Chicken Burger

Avocado Chicken Burger

Sink your teeth into the juiciest, most satisfying avocado chicken burger you’ve ever made at home. With creamy avocado, seasoned chicken patties, crisp lettuce, and melty Swiss cheese on a toasted brioche bun, this burger is a comforting and wholesome twist on a cookout classic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: Dinner, LUNCH
Cuisine: American
Calories: 810
Ingredients Method Notes

Ingredients
  

For the Chicken Patties
  • 500 g ground chicken lean but not too dry
  • 1 cup panko breadcrumbs helps keep patties light and crispy
  • 1 egg binds everything together
  • 0.75 cup finely grated parmesan adds umami and moisture
  • 1 cup thinly sliced green onions approx. 2 stalks
  • 2 cloves garlic minced
  • 0.5 tsp dried sage adds an earthy depth
  • 0.5 tsp salt
  • 0.5 tsp black pepper
For the Burgers
  • 2 tbsp olive oil for searing the patties
  • 4 burger or brioche buns toasted for extra flavor
  • 1 ripe avocado or 2 small, smashed
  • 60 g arugula or your favorite crisp lettuce
  • 2 tomatoes sliced
  • 4 slices Swiss cheese melts beautifully over patties
  • Mayonnaise, relish, ketchup or your favorite sauce for the bun lid

Method
 

  1. In a large mixing bowl, combine ground chicken, panko, egg, parmesan, green onions, garlic, sage, salt, and pepper. Mix thoroughly with clean hands.
  2. Shape the mixture into 4 patties about 1.5 cm thick. If the mix is sticky, chill for 30 minutes or lightly oil your hands.
  3. Heat olive oil in a skillet over medium-high heat. Cook patties for 2 minutes on one side. Flip, cook for 1 more minute, then add cheese slices. Cover and cook until cheese melts and patties are fully cooked.
  4. Toast the buns until golden. Mash avocado onto the bottom bun and season with salt and pepper. Add the patty, arugula, and tomato. Spread your sauce of choice on the top bun, close, and serve.

Notes

For a gluten-free version, use GF breadcrumbs and buns. Freeze uncooked patties for up to 3 months. Try provolone or pepper jack instead of Swiss cheese for variety. Add lime juice and cilantro to avocado for extra zing. Grill instead of pan-fry if preferred.