Smashed Avocado Chicken Burgers with Soy-Lime Mayo
Inspired by techniques from NYT Cooking.
Chicken thigh burgers folded with buttery mashed avocado, aromatic ginger and fresh coriander stay juicy inside with a crispy golden exterior, served with cooling lime-soy mayo.
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Method
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Equipment
- small serving bowl
- medium mixing bowl
- fork
- large cast-iron or heavy frying pan (30 cm) with a lid
- metal fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 587 kcal |
| Protein | 27.1 g |
| Carbohydrate | 36.3 g |
| of which sugars | 5.3 g |
| of which free sugars | 4.6 g |
| Fat | 37.6 g |
| of which saturates | 6.6 g |
| Fibre | 4.2 g |
| Salt | 2.86 g |
Protein per 100 kcal
4.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Soy-lime mayo
- 75 g mayonnaise (Japanese-style if you have it)
- 1 tsp soy sauce
- 1 lime, cut into wedges
Patties
- 30 g coriander leaves and tender stalks, roughly chopped, plus extra to serve
- 1 ripe Hass avocado (60 g mashed for the patties, the rest sliced to serve)
- 2 spring onions, white and pale green parts, thinly sliced
- 3 garlic cloves, finely grated
- 10 g fresh ginger, finely grated
- ¼ tsp dried chilli flakes
- 6 g fine sea salt or table salt about 1 tsp
- 450 g chicken mince, preferably thigh
- 30 ml neutral oil
To serve
- 4 brioche or burger buns, lightly toasted
- 4 soft lettuce leaves
- 1 jalapeño, thinly sliced (optional)
- 1
Soy-lime mayo. Stir together 75 g mayonnaise and 1 tsp soy sauce in a small serving bowl, then squeeze juice from 1 lime wedge into it and season to taste.
- 2
Avocado mixture. In a medium mixing bowl, use a fork to mash and combine 30 g coriander leaves and tender stalks, 60 g mashed ripe Hass avocado, 2 sliced spring onions, 3 finely grated garlic cloves, 10 g finely grated fresh ginger, ¼ tsp dried chilli flakes, 1 tsp fine salt and 1 tbsp of the soy-lime mayo until just mixed through.
- 3
Chicken patties. Add 450 g chicken mince (preferably thigh) to the avocado mixture and fold together gently until just combined. Roll the mixture into 4 large balls.
- 4
Heat pan. Set a large cast-iron or heavy frying pan over a medium heat and warm it for 1.5-2 minutes until very hot. Add 30 ml neutral oil, then space the chicken balls evenly apart in the pan.
- 5
Shape and sear. Using a metal fish slice, press each ball down into a patty about 1 cm thick. Leave them untouched for 3.5-4 minutes until a deep golden crust forms on the bottom and the patties release easily from the pan.
- 6
Cook through. Turn the patties and cook the other side for about 3 minutes, then cover the pan for 1-2 minutes more if needed until the thickest part reaches 74 °C when checked with a thermometer. Squeeze a lime wedge over the patties.
- 7
Serve. Place each patty in a lightly toasted brioche or burger bun and top with a soft lettuce leaf, a generous dollop of soy-lime mayo, sliced avocado, thin slices of jalapeño if you like, and fresh coriander leaves. Serve with extra lime wedges and mayo on the side.
Storage
Best assembled and eaten straight away while the burgers are still warm and the toppings are fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
