Name: Chicken Burger with Smashed Avocado and Chipotle Mayo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb ground chicken; 1 ripe avocado; 1 tablespoon lime juice (fresh); 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)

I first tried this chicken burger on a humid summer evening when I wanted something lighter than a beef patty but still satisfying. The result was a juicy, tender chicken patty layered with creamy smashed avocado and a smoky chipotle mayo — simple ingredients that combine for a dinner you’ll make again and again. If you’re after a quick weeknight upgrade to the usual burger, or a crowd-pleaser that’s easy to scale, this is a reliable, tasty pick. If you enjoy easy chicken dinners with bold flavors, try this slow cooker chicken with marinara and mozzarella as another family-friendly option.

Why you’ll love this dish

This chicken burger hits three things many home cooks want: speed, approachability, and bright flavor. Ground chicken cooks faster than beef, so the patties are done in about 12–14 minutes total. The smashed avocado adds fresh, cooling texture that balances the chipotle-spiced mayo, making each bite layered rather than one-note. It’s great for weeknight dinners, casual weekend grilling, or packing into a picnic basket for an outdoor meal.

“Light but satisfying — the chipotle mayo gives it bite while the avocado keeps it creamy.” — home cook review

This recipe is also adaptable. If you like the comforting, creamy profiles of dishes such as this white lasagna soup, you’ll appreciate how the avocado and lime brighten the burger without adding fuss.

The cooking process explained

Before you start: the technique is straightforward — form patties gently, cook to a safe internal temperature, and assemble with fresh toppings. Expect about 20–25 minutes from start to finish:

Season and shape ground chicken into even patties to ensure uniform cooking.
Grill or pan-sear over medium heat to get a light crust without drying the meat.
While patties cook, mash the avocado with lime to create a chunky spread and stir chipotle into mayo.
Toast the buns briefly, assemble, and serve immediately.

This overview sets expectations: easy prep, short cook time, and no-special-equipment required.

What you’ll need

1 lb ground chicken
1 ripe avocado
1 tablespoon lime juice (fresh)
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

Notes and substitutions:

Ground turkey can be used in place of chicken if you prefer.
Greek yogurt can replace half the mayo for a tangier, lighter chipotle spread.
If you don’t have chipotle sauce, mix a pinch of smoked paprika and a dash of hot sauce into the mayo.

Step-by-step instructions

Preheat: Heat your grill or a heavy skillet over medium. You want steady heat — not screaming hot — to cook through without burning.
Season and form: Place the ground chicken in a bowl. Season with salt and pepper, then mix gently (overworking makes patties tough). Divide into four equal portions and form into patties about 3/4–1 inch thick.
Cook patties: Place patties on the grill or skillet. Cook 5–7 minutes per side. Flip once; avoid pressing down. Cook until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
Smash the avocado: While the patties cook, scoop the avocado into a bowl. Add lime juice and a pinch of salt. Smash with a fork until slightly chunky — you want texture, not paste.
Make chipotle mayo: Stir the mayonnaise with chipotle sauce, tasting as you go. Use 1 teaspoon for mild heat, 2 for more kick.
Toast the buns: Toast buns on the grill or skillet for 30–60 seconds until lightly browned.
Assemble: Bottom bun + lettuce + hot chicken patty + smashed avocado + tomato slice + a drizzle of chipotle mayo + top bun.
Serve right away so the bun stays crisp and the avocado remains fresh.

Best ways to enjoy it

Pair with crispy sweet potato fries or a simple mixed-green salad dressed with lime vinaigrette.
For a backyard cookout, set up a topping bar with pickled red onions, sliced jalapeños, and crumbled queso fresco.
Make it a lighter meal by skipping the bun and serving the patty over a bed of crunchy romaine with avocado and tomato. If you’re planning a fall menu, contrast it with heartier sides like roasted squash from an autumn dinner with sausage pasta, Brussels sprouts, and butternut squash.

Storage and reheating tips

Refrigerator: Store leftover cooked patties and smashed avocado separately in airtight containers for up to 3 days. Avocado will brown; add a squeeze of lime and press plastic wrap onto the surface to slow it.
Freezing: Cooked patties can be frozen (wrapped tightly) for up to 3 months. Thaw in the refrigerator overnight before reheating. Do not freeze smashed avocado—it separates and becomes watery.
Reheat: Reheat patties in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium until warmed through to 165°F (74°C). Microwaving is faster but can make the patty rubbery.
Food safety: Always ensure poultry reaches 165°F (74°C) internally. Discard any perishable leftovers left out more than 2 hours (1 hour above 90°F ambient).

Pro chef tips

Don’t over-handle the meat: Lightly combine seasoning into the ground chicken; compact patties enough to hold shape but leave some air for tenderness.
Add moisture: If your ground chicken seems very lean, stir in 1 tablespoon olive oil or finely grated onion to keep patties juicy.
Even thickness: Press a slight dimple in the center of each patty to prevent doming as it cooks.
Flavor layering: Spoon some chipotle mayo on both the bun and the patty for even distribution of heat.
Timing: Prep the avocado and mayo just before serving to keep flavors bright and textures fresh.

Creative twists

Baja style: Add cilantro-lime slaw and swap chipotle mayo for a cilantro crema.
Mexican street food spin: Top with pickled red onions, crumbled cotija, and a squeeze of lime.
Health-forward swap: Use a toasted whole-grain bun, replace mayo with mashed avocado mixed with Greek yogurt, and add sprouts.
Cheese melt: Place a slice of pepper jack on the patty in the last minute of cooking and cover the skillet to melt.
Spicy-sweet: Add pineapple slices grilled until caramelized for a sweet counterpoint to the chipotle.

Your questions answered

Q: Can I grill these burgers ahead of time for a party?
A: Yes — grill patties until cooked through, cool quickly, then refrigerate up to 3 days or freeze. Reheat on the grill or in a 350°F oven until warmed to 165°F. Keep avocado mashed fresh and assemble just before serving.

Q: Is ground chicken safe to cook to medium like beef?
A: No. Ground poultry must be cooked to 165°F (74°C) due to potential pathogens. Use an instant-read thermometer to confirm doneness.

Q: How can I stop the avocado from browning if making ahead?
A: Add extra lime juice and press plastic wrap directly onto the surface, or store in an airtight container with a thin layer of water on top (drain and stir before using). For best texture and color, mash avocado right before serving.

Q: What if I don’t have chipotle sauce—what’s a substitute?
A: Mix 1/2 teaspoon smoked paprika with a dash of hot sauce and a little vinegar into the mayo to mimic the smoky heat. Adjust to taste.

Q: Can I bake the patties instead of pan-searing?
A: Yes. Bake at 400°F (200°C) for about 12–15 minutes, flipping once, until internal temperature is 165°F.

Conclusion

This chicken burger with smashed avocado and chipotle mayo is a quick, crowd-pleasing recipe that balances smoky heat and fresh creaminess. It’s perfect for weeknights, easy to customize, and scales well for gatherings. For more inspiration on chicken-forward meals and different flavor directions, check out this classic Chicken Burger – A Dish of Daily Life and these bold Mexican Chicken Burgers with Spicy Chipotle Mayo & Salsa.