Smoky Mexican chicken burgers with avocado and salad

Smoky Mexican chicken burgers with avocado and salad

Dinner Like A Boss
6 burgers
25 mins
Cooking time
12 mins
Benito Martin

I found introducing chilli to my kids quite easy using chipotle chillies in adobo sauce. Although you can make it really spicy by adding lots, I add just a little bit of chilli, which makes it mildly spicy but also adds a smoky flavour. Buttered corn cobs are a great accompaniment to these burgers.


Quantity Ingredient

Chicken burgers

Quantity Ingredient
2 tablespoons olive oil, plus extra for chargrilling
1 tablespoon brown sugar
2 tablespoons apple juice
1/2-1 chipotle chilli in adobo sauce, finely chopped
2 garlic cloves, crushed
1 teaspoon dried oregano
3 boneless, skinless chicken breast, preferably free-range
6 panini, milk buns, brioche buns or your favourite burger buns
90g goodquality whole egg mayonnaise
50g rocket
or soft lettuce leaves
2 avocados, thinly sliced

Tomato and cucumber salad

Quantity Ingredient
1 tablespoon olive oil
2 teaspoons white-wine vinegar
1/2 teaspoon honey, optional
250g cherry tomatoes, halved or quartered
2 lebanese cucumbers, diced

Buttered corn cobs

Quantity Ingredient
4 corn cobs, husk and silk removed
20g butter


  1. For the burgers, combine the olive oil, sugar, apple juice, chipotle chilli, garlic and oregano in a bowl and season with salt and pepper. Cut each chicken breast into two thinner fillets. To do this, place your hand flat on top of the chicken and use a sharp knife to slice through, horizontally. Add the chicken and toss to coat. Leave to marinate in the refrigerator for at least 1 hour, or up to 4 hours, turning the chicken every now and then.
  2. If you want to warm the buns through before serving, preheat the oven to 180°C/160°C fan-forced (alternatively, you can warm them on a barbecue). For the tomato and cucumber salad, combine the oil, vinegar and honey (if using) in a large bowl. Season with salt and pepper to taste. Add the tomato and cucumber to the bowl and toss to combine.
  3. Remove the chicken from the marinade, allowing any excess to drip off. Brush a barbecue or chargrill pan with oil, then heat to medium–high. Cook the chicken for 5–6 minutes on each side, or until cooked through.
  4. For the buttered corn cobs, boil the cobs for 3–4 minutes. Drain well, cut into pieces and rub with a little butter, if liked.
  5. Cut the buns in half and warm them in the oven for 3–4 minutes, or on the barbecue (if using).
  6. Spread the cut sides of the buns with mayonnaise. Top each base with rocket, then add a piece of chicken and a few slices of avocado. Pop the bun tops on and serve the burgers accompanied by the corn cobs and the salad.


  • Chipotle chillies in adobo sauce are available from some supermarkets, delicatessens and specialist food stores. Store leftovers in an airtight container in the refrigerator. You can purée the chillies and sauce before storing to save chopping them each time. They last for months and are great added to casseroles, soups, tacos or mayonnaise.
Family food
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