Grilled chicken burgers with avocado and spicy mayo

Okay, promise: I’m about to spill a tiny chef’s secret that makes grilled chicken burgers taste wildly better than their humble parts. I learned this trick running a frantic dinner service — a simple swap and a quick sauce turned plain patties into the kind of burger people text about afterward. I keep that trick in my back pocket for weeknights, backyard BBQs, and the times I want something bright, juicy, and a little bit fancy without pretending I worked all afternoon. If you like crunchy grill marks, creamy avocado, and a spicy mayo that wakes up everything on the plate, you’re in the right place.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This recipe gives you juicy, well-seasoned chicken patties with smoky grill char, buttery mashed avocado, and a tangy-spicy mayo that ties it all together. It’s fast enough for weeknights, impressive enough for guests, and forgiving if your grill runs a bit hot. Think: crisp edges, a soft center, bright lime notes, and a spicy hit that doesn’t overpower. It’s so easy even your grill can’t mess it up.

Ingredients

For the Main Dish:

• 1 lb ground chicken (look for 93/7 or 85/15 for more flavor)
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp finely chopped fresh cilantro (optional)
• 1/4 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, for extra kick)
• 1 tbsp olive oil (for the grill or skillet)
• 4 burger buns (brioche or whole wheat)
• 1 ripe avocado
• 1 tsp lime juice

For the Sauce / Garnish (if applicable):

• 1/2 cup mayonnaise
• 1–2 tbsp Sriracha (adjust to taste)
• 1 tbsp lime juice
• 1 tsp honey or brown sugar
• Thinly sliced tomato, lettuce, and extra cilantro for topping

How I Make It

Step 1:

I start by making the sauce because it marinates flavors while I shape patties. Whisk together 1/2 cup mayo, 1–2 tbsp Sriracha, 1 tbsp lime juice, and 1 tsp honey in a bowl until glossy. Taste and tweak — more heat, more lime, whatever you prefer. Cover and chill. The sweet-smoky aroma of Sriracha hitting lime always makes me smile.

Step 2:

In a mixing bowl, combine 1 lb ground chicken, 1/2 cup panko, 1 beaten egg, 1/4 cup onion, 1 clove garlic, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika. Gently fold with your hands or a spoon until just combined — don’t overmix or your patties will get tough. I press the mixture into four even patties about 3/4-inch thick; I make a slight dimple in the center so they stay flat while cooking.

Step 3:

Preheat your grill to medium-high — about 425–450°F. Brush the grate with a little oil to prevent sticking. Place the patties down and listen for that satisfying sizzle. Grill for about 4–5 minutes per side, flipping only once. Look for deep brown grill marks, a slight resistance when you press, and juices running clear at the edges. Chicken doesn’t need to char forever; we want juicy, not dry.

Step 4:

While the patties cook, mash the avocado with 1 tsp lime juice and a pinch of salt until chunky and creamy — I like it a little rustic so you get texture. Toast the buns on the grill for 30–60 seconds until golden and fragrant. Remove the patties when they reach an internal temperature of 165°F, and let them rest on a plate for 5 minutes to keep the juices locked in.

Step 5:

Assemble: slather the bottom bun with a generous swipe of the spicy mayo, add the patty, top with mashed avocado, tomato slices, lettuce, and a sprinkle of cilantro. Crown with the top bun and press gently. The first bite should give you a crunchy bun edge, a smoky patty, creamy avocado, and a zing of Sriracha — perfection.

Pro Tips

• Use a thermometer and remove patties at 165°F for safe, juicy chicken every time.
• If your mixture feels wet, add another tablespoon of panko — it fixes binding without drying things out.
• Don’t flatten the patties too thin; keep them about 3/4-inch so they stay juicy during the short cook.
• Want extra flavor? Mix 1 tsp Worcestershire or soy sauce into the meat for umami depth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground chicken for ground turkey — similar texture, slightly milder flavor.
• For vegetarian: use seasoned mashed chickpeas mixed with panko (texture changes, but great flavor).
• Use gluten-free buns and gluten-free panko to make the recipe gluten-free.
• If you don’t have mayo, use plain Greek yogurt (tangier) for the sauce — flavor shifts, but still delicious.

Variations & Tips

• Make it smoky: add 1 tsp chipotle powder to the patties and swap Sriracha for chipotle mayo.
• Kid-friendly: skip the red pepper flakes and use ketchup in the mayo for a milder sauce.
• California-style: add bacon and sliced red onion for crunch and smokiness.
• Herby twist: fold in chopped basil and lemon zest to the avocado for bright freshness.
• Breakfast burger: top with a fried egg and swap the bun for an English muffin.
• Grill pan version: cook in a hot cast-iron skillet if you don’t have an outdoor grill.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Form the patties and store them uncooked in an airtight container for up to 24 hours in the fridge, or freeze for up to 3 months (freeze flat on a tray, then bag). Thaw in the fridge before grilling. Store cooked burgers in the fridge for 3–4 days and reheat gently in a skillet or oven to keep them from drying out.

Can I double the recipe?

Sure thing. Grill in batches so you don’t overcrowd the grate, and keep cooked patties loosely tented with foil to stay warm while the rest finish.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil when substituting for butter in toasting or finishing.

How do I know it’s done?

Look for golden-brown edges, clear juices, and an internal temp of 165°F. The patties should feel springy and not squishy when pressed.

What if I don’t have ingredient X?

Don’t stress — swap chopped onion for a few tablespoons of onion powder, or use crushed crackers if you’re out of panko. Avocado? Use hummus for creaminess.

How I Like to Serve It

I serve these burgers with crispy sweet potato fries, a bright cabbage slaw, or a simple green salad. For drinks, an ice-cold lager or iced tea pairs beautifully. They work for a quick family weeknight, a lazy weekend barbecue, or a casual dinner with friends — and they fit every season because everyone loves a good grilled burger.

Notes

• Store cooked burgers in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet or oven at 350°F until warmed through to retain juiciness.
• Safe cooking temp for poultry: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with these bright, juicy grilled chicken burgers topped with creamy avocado and zippy spicy mayo. You’ve got this.