Best Cilantro Chicken Burgers With Avocado Recipes

Smashed Avocado-Chicken Burgers image

Provided by Yasmin Fahr

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
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
3 large garlic cloves, 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 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)

Steps:

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 3½ to 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 3 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.
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.

Chile-Lime Chicken Burgers image

Provided by Gabriela Rodiles

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil or neutral oil
1 shallot or 1/4 small onion, finely chopped
1/2 red bell pepper, finely chopped (about 1/4 cup)
Kosher salt and freshly ground black pepper
1 pound ground chicken or turkey
1/4 cup cilantro, finely chopped
2 tablespoons finely grated lime zest, plus 3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 avocado, pitted and flesh scooped out
4 hamburger buns, toasted
4 small lettuce leaves
1 large tomato, sliced

Steps:

Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.