Try Avocado Chicken Burger This Christmas

Chicken burgers may be bland and uninteresting. These aren’t them! You’ll enjoy how these chicken burger patties are juicy on the inside with crispy golden edges, thanks to ground chicken (mince), parmesan, garlic, and a dash of dried sage.
This burger, served on soft toasted buns and topped with a large scoop of creamy avocado, might be the burger of your dreams! (Excellent for cooking on the barbecue)

Chicken Burger

Chicken burgers have terrible notoriety for being bland and dry, maybe due to their appearance on menus as a healthier alternative to hearty beef burgers.

Under seasoned, overdone, and dry patties are stuffed into a burger bun with similarly uninteresting burger toppings.

The parmesan, garlic, and sage powder (the secret ingredient!) provide many flavors to these ground chicken burgers. They’re golden on the exterior and juicy on the inside, and no one could accuse them of being dull!!! Everything you’ll need to make delicious Chicken Burger Patties

Here’s Everything You’ll Need To Prepare These Delectable Chicken Mince Burgers.

Avocado Chicken Burger

  • Ground chicken (mince) – the seasonings in the chicken patties are also good in turkey or pork patties.
  • The parmesan cheese adds a lot of flavor to the burgers. It adds umami to the dish rather than making it taste cheesy (the food-tech term for savory-ness).
  • The herb flavoring in these chicken patties is sage. It imparts an earthy flavor to our chicken burgers that truly sets them apart! If you don’t have or can’t obtain ground sage, use thyme instead, or substitute celery salt for regular salt.

How To Make Chicken Burgers With Ground Chicken

  • There is nothing groundbreaking here, but I believe it’s still helpful to have a picture!
  • Combine the ingredients for the chicken patties and form them into patties.
  • Cook till brown in a pan or on the grill, then top with cheese and cover with a lid to melt.
  • Smear a significant amount of avocado on top, then top with a chicken patty, lettuce, and tomato.
  • Spread mayo, relish ketchup, or other burger sauce of choice on the lid before placing it on the burger.
  • Devour and rejoice!

Avocado all the way!

To make the overall eating experience juicier, I added a large smear of avocado to this dish. Avocado, in my opinion, binds the whole burger together, helping everything blend beautifully!

However, because today’s dish is focused on the chicken burger pattie, feel free to experiment with various burger toppings. Never listen to others when it comes to what you should or should not put on your burger. Here are a few recommendations:

  • Pan fried onions
  • Bacon
  • Egg
  • Mushrooms sautéed
  • Beetroot
  • piping-hot chips (Of course!!)


Patties For Chicken Burger:

  • Ground chicken (mince) (500g/1.2 lb) (Note 1)
  • 1 cup breadcrumbs (panko)
  • 1 egg
  • 3/4 cup finely grated parmesan (Note 2)
  • 1 cup thinly sliced green onion (2 stems)
  • 2 minced garlic cloves
  • 1/2 teaspoon dried sage (Note 3)
  • 1/2 teaspoon each of salt and pepper


  • 2 tablespoons olive oil
  • 4 burger buns (soft or brioche)
  • 1 avocado (large!) (or 2 medium)
  • 60g / 2 oz rocket / arugula or other greens
  • 2 tomatoes, peeled and sliced
  • 4 Swiss cheese slices (or other cheese)
  • Mayonnaise, relish, ketchup, or tomato sauce are all options (to smear lid)


Chicken Burger Patties

  • Place all ingredients for the patties in a mixing bowl and mix thoroughly with your hands.
  • Form four 1.5cm (3/5”) thick patties, somewhat more significant than the buns (shrinks slightly). If the mixture is extremely sticky (Note 4), either chill it for 30 minutes or damp or gently spritz your hands with oil (I do this).
  • In a skillet, heat the oil over medium-high heat. Working in batches, add patties. Cook for 2 minutes or until golden brown on the bottom, then flip.
  • After 1 minute, lay a slice of cheese on top and cover to melt the cheese.
  • Remove patties from the skillet after the cheese has melted.


  • Split the buns and toast them in the oven or on the grill.
  • Cut the avocado in half, scoop out a good amount, and “smash” it with a fork on the bun’s base—season to taste with salt and pepper.
  • Chicken Pattie, rocket/arugula, and tomato on top.
  • Spread mayonnaise (or relish ketchup or another condiment of choice) on the top bun and cover with the lid.

Recipe Note:

Avocado Chicken Burger

  1. Meat can be made with ground/minced turkey or pig.
  2. Parmesan – grate your own or buy the sandy sort from the supermarket.
  3. Sage – adds a wonderful savory flavor to chicken patties, which I adore. Use 12 tsp dried thyme instead of ordinary salt or celery salt instead of plain salt. This step can be avoided.
  4. A sticky concoction! Ground chicken/mince is sometimes wetter and more complex than other ground meats. If you add extra breadcrumbs, the mixture will become less meat-like once cooked. Either chill the mixture or moisten or oil your hands to make patties.
  5. Furthermore, meat from butchers is less damp than meat sold in plastic containers at supermarkets (they sweat and become more watery).
  6. Nutritional value per serve, assuming a large hamburger bun (sweet and more significant than regular rolls, so calories will be less if you use standard soft bread rolls).

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