Smashed Avocado-Chicken Burgers Recipe (2024)

Hmmmm....so it's NOT an Avocado-Chicken Burger, it's a Turkey-No Avocado Burger....Maybe, that's a different burger?Jes' sayin'.....

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.

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!

These burgers are delicious. Moist and flavorful. I liked how herbaceous it was with the cilantro. Squeezing lime over the top was also a nice touch. This could easily be adapted to tex mex by swapping out the ginger and garlic with onion and lime zest. This is so easy to pull together with pantry staples. I will absolutely keep this in my recipe rotation.

Just use your favourite mayonnaise...it will be fine :)

This recipe gets rave reviews from us. I added minced jalapeno to the mixture and deleted cilantro because I can't stand the stuff-used flat leaf parsley instead. Topped with lettuce, sliced avo and shaved radish which added great crunch. As someone else said, these burgers are flavor bombs- we'll be making them again and again.

Instead of burgers, I put the whole thing into a meatloaf pan and baked it at 350 for about 30 minutes to 160 degrees, slathered the mayo on top and broiled for 5-10 more minutes. Loaf well cooked and slices made for great sandwiches with arugula and a slice of provolone. Wonderful flavors

How would the patties keep if you froze them after Step 2?

I made these today on the grill and thought that they were very flavorful! I made them as written, adding 1/2 of a minced & seeded jalapeno to the mix. For success using a grill, place the chicken meatballs in the freezer for at least one hour before you start grilling. They will have already flattened a bit, so it's easy to continue with a spatula. Grill until the burgers reach 160°-170° in the center, Thanks, Ms. Fahr!

So delicious! Will definitely make again. I only used ~1/2c of cilantro and it was plenty. Used lettuce wrap instead of buns.

For my fellow no-cilantro-EVER cooks, use parsley instead. Or even, as someone suggested, swap it for basil. The taste will be different, but who doesn’t love basil?

I think basil would work well with the garlic and ginger...

Made with turkey (my store didn't have ground chicken); otherwise followed the recipe (halving it as I live alone). Crumbled a little, but OK. This is really fabulous. I'm going to try freezing the second burger ball, for use later in the week.The flavor is asian (no doubt due to the ginger and the soy sauce), so I'm wondering if I could use a version of it to stuff dumpling wrappers, and try the lime mayo, thinned out, as a dipping sauce? I think it would make an awesome party appetizer.

Nice and easy! Had let the burgers go longer in the cast iron pan on low long enough that there was an almost syrupy coating in the bottom of the pan and good crust on them, and some chemistry happened that made these smell amazing!

These burgers were moist oozy flavor bombs. I made as written other than serving on english muffins and leaving off the jalapeno. I really can't recommend these enough.

wife and I loved it, followed the directions, but i diced part of the jalapeño and put that in with the burger, then let it sit for an hour in the fridge. We were wondering if you could make ahead and then freeze the patties. Then thaw and cook..

Yum yum. The lime mayo is especially deeelish! This is into the rotation folder.

The jalapeno slices are a must. Delish!

These were great. I added ind iced mushrooms and topped with cheese. I made ahead of time and chilled the balls toehold hold them together. Even my husband who is adverse to any burger that is not red meat loved them.

While this was pretty tasty, it fell apart too easily.

Followed this recipe to a tee - I thought it definitely need to have crispy edges. I found the pattys difficult to flip without falling apart. I wish it had a little more zip to the flavor. Over all we enjoyed it!

Delicious! The patty was juicy and bursting with flavour and the soy mayo added a nice zing. I omitted garlic and scallions as I’ve got GERD and can’t eat them and the burger was still super flavourful!! I was also a bit worried about the taste of warm avocado in the patties (I hate the taste of warm avocado and it was too late when I noticed that avocado goes into the patty itself) but I couldn’t taste it at all.Also to the people complaining about the burger being TOO flavourful - LOL.

Fabulous! Finally a flavorful chicken/turkey burger, everyone loved these! We skipped the buns and served over quinoa. A little too garlicky for my taste, would cut out one clove.

Made just as described. This is a keeper. Delicious!

Delicious. I used whole wheat hamburger buns because that’s what I had on hand and my only critique is that I didn’t toast my bun enough!

This is like if a dumpling was a sandwich

Made and followed the recipe except used 99% ff ground chicken. (I'm dieting.) Turned out so delicious! The avocado adds so much creaminess and flavor, and all the other ingredients bring it to the next level. So satisfying. Will make again.

Unreal. SO good, will be making again and again!

Another win with the picky husband! Will keep on rotation.

These burgers were delicious but beware of the aftermath! Every pore of my body reeked of garlic the following day. Maybe the 3 large cloves were too large?? They were worth it, if not to my partner having to endure my odor, but to me! Next time i may sauté the garlic, scallion, ginger mixture first.