Bookmark
This juicy chicken avocado burger mixed with zesty chipotle and cooling yogurt sauce is my solution for quick, flavorful dinners that feel a little extra special. The avocado keeps each bite unbelievably moist while chipotle yogurt brings a creamy kick on top. It is a recipe that is healthy enough for any night but feels like pure comfort food.
The first time I made this we could not believe how the avocado made the burgers juicy and flavorful. My husband now requests these nearly every week when we grill.
Ingredients
- Ground chicken: this is a blank canvas and cooks up juicy with avocado use fresh and avoid pre-frozen if possible
- Fresh garlic: adds aroma and depth mince it finely for even flavor
- Whole wheat Panko breadcrumbs: help bind the patties and offer a touch of crunch choose a fresher brand if you can
- Chipotle peppers in adobo sauce: smoky and spicy just one or two does the trick available in most Hispanic aisles
- Adobo sauce: brings smoke and heat use the sauce from the chipotle can for best flavor control
- Kosher salt: draws out the natural chicken and avocado flavors
- Black pepper: a must for seasoning
- Fresh cilantro: introduces freshness and herbal zip chop just before mixing
- Ripe avocado: adds unbeatable moisture and nutrition look for fruit with gentle give when pressed
- Greek yogurt: used for the sauce brings creaminess and tang go for full fat for extra richness if you like
- Whole wheat hamburger buns: add a nutty layer base for all the flavors opt for bakery fresh if possible
- Optional greens and vegetables: for crunch and bite lettuce tomato onion or salsa use whatever looks best at the market
Step-by-Step Instructions
- Prep the Grill:
- Preheat your outdoor grill or a grill pan to medium about 375 degrees F. This allows for evenly cooked burgers with good grill marks. Oil the grates for easy release later.
- Mix the Burger Base:
- In a large bowl gently combine the ground chicken minced garlic breadcrumbs finely diced chipotle pepper adobo sauce salt pepper and chopped cilantro. Take care not to overmix as this ensures the patties stay tender.
- Fold in Avocado:
- Carefully add the avocado cubes using a spatula or your clean hands. Fold just until the avocado is distributed but not smashed for pockets of creamy avocado in every bite.
- Shape the Patties:
- Divide the mixture into four portions. With damp hands form each into a patty just over one inch thick. Make a gentle indent in the center to prevent doming.
- Grill the Burgers:
- Place patties on the hot grill and cook each side for about five minutes. Look for nice browning and an internal temperature of 165 degrees F. Resist pressing down or flipping too early as this keeps burgers juicy.
- Mix the Chipotle Yogurt Sauce:
- While patties grill stir together the Greek yogurt adobo sauce and salt in a small bowl. Taste and adjust seasoning or add more chipotle sauce for extra kick.
- Assemble and Serve:
- Toast buns if desired. Layer greens burger patty chipotle yogurt sauce and other toppers. Serve warm with your favorite sides for a meal that satisfies.
Bookmark
The fresh cilantro always brings me back to Saturday afternoons in my backyard when I first tested this recipe. Adding that handful of herbs just before grilling makes everything taste like summer.
Storage Tips
Once cooked these burgers keep well in the fridge for up to three days. Reheat gently in a skillet or microwave to keep the patties from drying out. The chipotle yogurt sauce can be refrigerated separately in a covered container for up to five days. If you want to freeze the burgers do so before grilling for best results and cook directly from frozen with a few extra minutes on the grill.
Ingredient Substitutions
Ground turkey works just as well as chicken and holds avocado moisture beautifully. For a dairy free version try a thick unsweetened coconut yogurt in place of Greek yogurt for the sauce. Make these gluten free by swapping in almond meal or old fashioned oats for the breadcrumbs. You can use parsley in place of cilantro if you like a milder green.
Serving Suggestions
I love to stack these burgers high with tomato slices crisp lettuce and extra red onion. Pair with sweet potato fries or a summer corn salad for a fresh meal. For a lighter route serve the patties bunless over a green salad and top with extra chipotle yogurt.
Bookmark
Cultural and Historical Context
Burgers stuffed with avocado are a delicious spin on the classic American backyard favorite inspired by California flavors and the popularity of creamy avocados in modern health focused cuisine. Chipotle peppers in adobo are a beloved ingredient in traditional Mexican cooking known for their smoky fiery complexity. Marrying these elements brings together the best of two kitchens.
Common Recipe Questions
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works well and provides a lean, flavorful base for the avocado patties.
- → How can I make this gluten free?
Substitute whole wheat breadcrumbs with almond meal or roughly ground oatmeal for a gluten free option.
- → Is the chipotle flavor very spicy?
The level of heat depends on how much chipotle pepper and adobo sauce you use; start with less and add to taste.
- → What are good topping ideas?
Fresh lettuce, spinach, sliced red onion, tomato, salsa, or a dollop of Greek yogurt enhance flavor and texture.
- → Can I cook these burgers indoors?
Yes, use a grill pan or skillet on the stove set to medium heat for a similar result if an outdoor grill isn't available.
- → How should I store leftovers?
Refrigerate cooked patties and sauce in separate airtight containers for up to 3 days for best freshness.