Recipe: Chicken Guacamole Burgers
This is unimaginably better than a burger merely topped with guacamole. In this love child of a burger and guacamole, the guac is mixed right in with the ground chicken, making its presence felt in every bite.
Serve the burgers with shredded lettuce for a little crunch, a thin slice of ripe summer tomato, and a little smear of canola mayonnaise on the roll. Want to take it to the next level? Gild the lily by topping the burger with extra avocado slices.
Serve this meal with:
The creative and fun part of this burger is that instead of just putting guacamole on top of your burgers, it’s mixed right in there! I loved how the chunks of rich avocado almost melted into the meat, and the zing of lime juice really helped balance everything out. A perfect condiment for this burger would be some chunky pico de gallo salsa.
– Christine, July 2015
For the burgers:
- 1/2 cup
finely chopped red onion
- 1/4 cup
medium jalapeno pepper, seeded and minced
medium avocado, ripe, cut in 1/2-inch dice
- 1 teaspoon
- 1/2 teaspoon
large egg, lightly beaten
- 1 pound
lean ground chicken
- 1/2 teaspoon
- 1/4 teaspoon
- 1 tablespoon
golden potato hamburger buns, toasted
Gently combine the onion, cilantro, jalapeno, avocado, and lime juice in a large bowl. In a second bowl, combine the lime zest, egg, ground chicken, salt, and pepper until thoroughly mixed. Add the guacamole mixture and mix with a fork until just combined. Form into four 1/2-inch-thick patties, working the mixture just enough so it holds together. (Avoid over-compacting the patties.)
Heat the olive oil in a large nonstick skillet over medium-high. Add the burgers and cook until the bottom is well browned, about 5 minutes (when you slide a spatula under the burger, it should hold its shape). Flip the burgers over and cook another 4 to 5 minutes, until an instant-read thermometer stuck in the center registers 160°F. (The temperature will increase another 5 degrees before you eat the burger.) Serve on the toasted rolls.