Smashed Avocado-Chicken Burgers

4 servings


25 minutes

total time


1/4 cup mayonnaise

1 teaspoon soy sauce

1 lime, cut into wedges

1/3 tsp Kosher salt

1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving

1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)

2 scallions, light green and white parts only, thinly sliced

1 large garlic clove, grated or minced

1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)

1/4 to ½ teaspoon red-pepper flakes, according to taste

1/8 tsp cayenne pepper

1 pound ground chicken, preferably dark meat

2 tablespoons neutral oil, such as canola oil, or ghee

4 brioche or burger buns, lightly toasted

Butter lettuce or other tender lettuce, for serving

1 jalapeño, thinly sliced, for serving (optional)


In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.

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.

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 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 4 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. Place a slice of cheddar cheese on top.

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.

TIP: 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.


Cook in cast iron

4 servings


25 minutes

total time
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