Avocado Overload Chicken Nacho Burger

Preparation 5 min
Cook Time 16 min
Total Time 0:21
Serves 8     adjust servings



  • 1 pound ground chicken, 92% fat free
  • 2 small to medium avocados, cubed
  • 1 cup Mexican-style shredded cheese, plus extra for the cheese crust
  • 1/4 cup Cottage Lane Kitchen Cottage Lane Kitchen "Get Me a Switch" spicy pepper relish
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 2 tablespoons McCormick Perfect Pinch Garlic & Herbs Salt Free seasoning mix
  • 3/4 to 1 cup panko breadcrumbs (enough so the chicken isn't too sticky)


  1. In a medium-sized bowl, mix (gently, so you don't mush the avocado chunks) the ground chicken, cubed avocados, shredded cheese, minced roasted garlic, Cottage Lane Kitchen "Get Me a Switch" spicy pepper relish, panko, and seasonings.
  2. Create six-eight patties.
  3. Cook over a med-low heat (the chicken will dry out if you cook it over a high heat), about 8 minutes each side, until internal temperature reaches 165 degrees. (You can brown each side and finish cooking in the oven if you prefer.)
  4. Optional: Once cooked, add a sprinkle of shredded cheese on the top side of the burger, after a few seconds and the cheese starts to stick to the burger flip it over and sprinkle more cheese on the other side of the burger.
  5. Wait for about a minute or two until the burger lifts up easily from the pan, then flip it over again and do the same to the other side. This makes a delicious cheese “crust” on the outside of the burger.
  6. Serve the burger with your favorite guacamole, spicy cheese sauce and some crumbled tortilla chips.


Recipe Notes


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