Chicken Avocado Burgers with Aioli and Green Beans
We're (extremely) firm believers that you can absolutely never have too much avocado. In this fan favorite, tender chicken burgers become even juicier with the addition of creamy avocado, which is mixed into the patties and sliced on top. Lemony aioli and sautéed green beans round out this all-star dinner.
- 4 brioche buns
- 2 avocados
- 1 pound green beans
- 2 lemons
- 4 cloves garlic
- 1 1/2 pounds ground chicken
- 2 ounces mayonnaise
- 5 3/10 oz cups Chobani nonfat Greek yogurt
- 1/4 teaspoon Maldon sea salt
Slice buns open horizontally, if they arrived whole. Halve avocados and discard pits. Using a spoon, carefully scoop out flesh, discarding skins. Roughly chop 1 avocado and place in a large bowl for making burgers; thinly slice remainder and set aside until ready to serve. Rinse green beans and trim and discard ends. Halve lemons. Mince garlic.
Add half of garlic, 1 teaspoon kosher salt and pepper as desired to bowl with chopped avocado. Pat chicken dry with paper towel and add to bowl (see Recipe Tip). Using your hands, mix well, then form into 4 equal patties, about 1-inch thick. Place burgers on a plate, cover with plastic wrap, then chill in refrigerator at least 5 minutes.
Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add green beans and sauté until bright green and tender, about 5 minutes. Remove pan from heat. Squeeze over juice of 1 lemon and season with .5 teaspoon kosher salt and pepper as desired. Divide among serving plates.
Wipe pan from green beans clean and add 2 tablespoons olive oil over medium heat. When oil is shimmering, add burgers, working in batches and adding more oil as needed. Sear until browned on bottom, 5 minutes. Flip, cover pan, and continue searing until cooked through and no longer pink, 5 minutes more. Transfer burgers to a plate, reserving pan for toasting buns, and set aside.
While burgers cook, in a medium bowl, stir together mayonnaise, Chobani yogurt, juice of remaining lemon, and remaining garlic. Season with .25 teaspoon kosher salt and pepper as desired. Once burgers are cooked, wipe pan clean. Arrange buns cut-side down in pan over medium heat, working in batches as needed, and toast until light golden and warmed through, 2-3 minutes.
Sprinkle Maldon salt over sautéed green beans. Layer bun bottoms with burgers, then sliced avocado, then aioli. Finish with bun tops and dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.