These avocado chicken burgers are juicy ground chicken patties flavored with Parmesan, green onion, garlic, and sage, then stacked with creamy avocado, Swiss cheese, tomato, and peppery arugula.
Ground chicken can turn dry in a burger, so this version packs in panko and egg to hold moisture and cheese for flavor. Expect about 30 minutes from bowl to bun, with time to toast the buns while the patties finish.
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Why This Avocado Chicken Burgers Recipe Works
Parmesan and sage do the seasoning work. The cheese adds salty, nutty depth, and sage gives the mild chicken a savory, almost sausage like note.
Panko and an egg act as a binder. They soak up juices so the patties stay tender and hold together in the pan without crumbling.
The toppings balance the richness. Cool avocado and sweet tomato offset the cheese, while arugula adds a peppery bite that keeps each burger from feeling heavy.
Ingredients for Avocado Chicken Burgers
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- 1 large egg
- 3/4 cup finely grated Parmesan cheese
- 1 cup sliced green onions (about 8)
- 2 cloves garlic, minced
- 1/2 tsp dried sage
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 soft burger buns or brioche buns
- 1 large avocado, sliced
- 2 oz baby arugula
- 2 tomatoes, sliced
- 4 slices Swiss cheese
- 2 tbsp mayonnaise, for spreading
Ground chicken. Look for ground chicken that includes some dark meat, since very lean breast meat gives drier patties.
Panko breadcrumbs. The large flakes soak up moisture without turning gummy, which keeps the texture light.
Parmesan cheese. Grate it finely so it disappears into the mix. Grating from a wedge gives a moister, better tasting result than a bagged product.
Dried sage. A small amount goes a long way. Rub it between your fingers before adding to wake up the aroma.
Avocado. Slice it just before assembling so it stays green and holds its shape on the hot patty.
How to Make Avocado Chicken Burgers
1. Mix the patty mixture. In a large bowl, combine the chicken, panko, egg, Parmesan, green onions, garlic, sage, salt, and pepper. Mix with your hands only until everything is evenly distributed, since overworking makes the patties tough.
2. Shape the patties. Divide the mixture into four equal portions and form patties about 3/4 inch thick. Wet your hands if the mixture sticks, and press a shallow dimple in the center of each so they stay flat.
3. Sear the patties. Heat the olive oil in a large skillet over medium heat. Cook the patties 5 to 6 minutes per side, until deep golden and 165 degrees F in the center.
4. Melt the cheese. During the last minute, lay a slice of Swiss on each patty and cover the pan so the cheese melts over the top.
5. Toast the buns. Move the patties to a plate. Place the buns cut side down in the skillet for 1 to 2 minutes to pick up the browned bits and turn golden.
6. Build the burgers. Spread mayonnaise on the bottom buns, then layer arugula, tomato, a cheesy patty, and avocado. Cap with the top bun and serve right away.
How to Serve Avocado Chicken Burgers
Serve the burgers hot with baked potato wedges or fries on the side. A scoop of macaroni salad suits a cookout, and a bowl of creamy cucumber salad adds cool crunch. For a vegetable side, try air fryer broccoli, and pour a pitcher of strawberry pineapple mojito for drinks.
How to Store and Reheat Avocado Chicken Burgers
Store cooked patties separately from the buns and toppings. Refrigerate them in an airtight container for up to 3 days, or freeze for up to 3 months with parchment between the patties. Reheat in a skillet or oven until they reach 165 degrees F. Slice fresh avocado each time instead of storing it.
Tips and Variations for Avocado Chicken Burgers
Do not overmix. Handle the mixture lightly for a juicier, more tender burger.
Check the temperature. Use an instant read thermometer and cook the patties to 165 degrees F.
Keep them thick. Patties about 3/4 inch thick stay juicy while cooking through before the outside burns.
Make ahead. Shape the patties up to a day ahead and refrigerate them on a plate covered with plastic wrap.
Swap the cheese. Provolone or white cheddar can replace Swiss.
Add a sauce. A spoonful of mayonnaise stirred with lemon juice and a pinch of garlic makes a quick spread.
Lighten it up. Serve in lettuce wraps or on whole wheat buns for a lighter meal.
Handle chicken safely. Wash hands and surfaces after touching raw chicken, and read safe handling guidance for raw poultry from the FDA before cooking for a crowd.
Frequently Asked Questions About Avocado Chicken Burgers
How do you keep avocado chicken burgers from drying out?
Use ground chicken that includes some dark meat, add panko and egg for moisture, and stop cooking as soon as the center reads 165 degrees F.
Can I grill avocado chicken burgers?
Yes. Oil the grates, cook over medium heat until the center reaches 165 degrees F, and flip only once so the patties do not break apart.
Can I freeze avocado chicken burgers?
Yes, freeze the patties only, either raw or cooked, wrapped well for up to 3 months. Add fresh toppings after reheating.
What can I use instead of Swiss cheese?
Provolone, Gruyere, or cheddar all melt nicely over the patties.
Do I need the sage?
It adds savory depth, but thyme or a pinch of poultry seasoning works instead.
Avocado Chicken Burgers
Equipment
- Large skillet
- Mixing bowl
- Instant read thermometer
- Spatula
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- 1 large egg
- ¾ cup finely grated Parmesan cheese
- 1 cup sliced green onions about 8 green onions
- 2 cloves garlic minced
- ½ tsp dried sage
- ¼ tsp kosher salt Parmesan is already salty
- ½ tsp black pepper
- 2 tbsp olive oil for cooking
- 4 soft burger buns or brioche buns
- 1 large avocado sliced
- 2 oz baby arugula
- 2 tomatoes sliced
- 4 slices Swiss cheese
- 2 tbsp mayonnaise for spreading
Instructions
Cooking
- Mix. Combine the chicken, panko, egg, Parmesan, green onions, garlic, sage, salt, and pepper in a large bowl. Mix by hand for about 30 seconds, just until the mixture holds together.
- Shape. Form 4 equal patties about 3/4 inch thick and press a shallow dimple into the center of each so they cook flat.
- Sear. Heat the olive oil in a large skillet over medium heat. Cook the patties 5 to 6 minutes per side, until deep golden brown and an instant read thermometer reads 165 degrees F.
- Melt the cheese. Lay Swiss on the patties for the last minute and cover the pan until the cheese melts.
- Toast. Toast the buns cut side down in the skillet for 1 to 2 minutes until golden.
- Assemble. Spread mayonnaise on the bottom buns and top with arugula, tomato, patty, avocado, and the top bun.
