Avocado Chicken Burgers with Chipotle Mayo

These Avocado Chicken Burgers with Chipotle Mayo transform ordinary burger night into an extraordinary gluten-free feast. Ground chicken is seasoned with aromatic spices and formed around creamy avocado chunks, creating pockets of rich, buttery goodness that melt into every bite. The patties stay incredibly moist and flavorful, while the avocado adds a luxurious texture that elevates these burgers far beyond the standard fare. The real star of this dish is the smoky, spicy chipotle mayo that crowns each burger. Made with tangy mayonnaise, smoky chipotle peppers in adobo sauce, and a hint of lime, this sauce provides the perfect contrast to the mild chicken and creamy avocado. It's a flavor combination that's both bold and balanced, satisfying cravings without overwhelming the palate. Served on gluten-free buns and topped with crisp lettuce, juicy tomatoes, and red onion, these burgers deliver all the satisfaction of a classic burger experience while keeping things light and healthy. Whether you're following a gluten-free diet by necessity or choice, this recipe proves that dietary restrictions don't mean sacrificing flavor or indulgence. These burgers are so delicious, everyone at the table will be asking for seconds, regardless of their dietary preferences.

Ingredients

• 1.5 lbsground chicken
• 1 mediumavocado, diced into small cubes
• 1 tspgarlic powder
• 1 tsponion powder
• 1/2 tspground cumin
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1/2 cupmayonnaise
• 2 pepperschipotle peppers in adobo sauce, minced
• 1 tspadobo sauce, from the can
• 1 tbsplime juice, freshly squeezed
• 2 tbspolive oil
• 4 bunsgluten-free hamburger buns
• 4 leaveslettuce leaves, washed and dried
• 1 largetomato, sliced
• 1/4 mediumred onion, thinly sliced optional

Method

1. In a small mixing bowl, combine the mayonnaise, minced chipotle peppers, adobo sauce, and lime juice. Whisk together until smooth and well blended. Cover and refrigerate until ready to serve. 0:05
2. Dice the avocado into small cubes, about 1/4 inch in size. Set aside on a plate. 0:05
3. In a large mixing bowl, add the ground chicken, garlic powder, onion powder, cumin, salt, and black pepper. Using your hands, gently mix the ingredients together until just combined. Do not overmix. 0:05
4. Gently fold the diced avocado into the chicken mixture, being careful not to mash the avocado pieces. Mix just until the avocado is evenly distributed throughout the meat. 0:05
5. Divide the chicken mixture into 4 equal portions. Form each portion into a patty about 3/4 inch thick and slightly wider than your buns, as they will shrink during cooking. Make a small indentation in the center of each patty with your thumb to prevent bulging. 0:06
6. Heat olive oil in a large skillet over medium-high heat until shimmering. 0:04
7. Carefully place the chicken patties in the hot skillet. Cook without moving them for 6-7 minutes until the bottom is golden brown and releases easily from the pan. 0:05
8. Flip the patties carefully using a spatula and cook for another 6-7 minutes on the second side until golden brown and cooked through. The internal temperature should reach 165°F when checked with a meat thermometer. 0:05
9. Remove the cooked burgers from the skillet and let them rest on a plate for 2-3 minutes. 0:04
10. While the burgers rest, lightly toast the gluten-free buns in the same skillet or in a toaster until golden, about 1-2 minutes. 0:04
11. Spread a generous amount of chipotle mayo on both the top and bottom of each toasted bun. 0:04
12. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by the chicken patty, tomato slices, and red onion if using. Top with the other half of the bun and serve immediately. 0:05