My version of buttermilk chicken burger with a creamy avocado dressing is easy to make, and takes only minutes on the grill. This will surely elevate your burger game, not to mention make it faster.
It’s nearly the beginning of summer. This means officially, barbecue season started in England, all garden centres are chock-full of folks that are elevating their barbecue game. Whether looking for barbecue accesories or just the garden loungers, it’s clear that everyone loves sunny days here.
I make no apologies for firing up my grill in all seasons, but the edge of summer sends me into a barbecue frenzy. My buttermilk chicken burger is guaranteed to be a delight, after all my trusty grill is a Weber Genesis.
If you’re looking for a burger that’s packed with flavor and offers a tantalizing twist, then you’re in for a treat!
The burger buns
I am very particular about the nest of my buttermilk chicken burger, I like mine soft rather than crusty.
I mean, it’s no sin to use shop bought burger buns, especially if they are soft (like brioche type).
This weekend though calls for the next level burger buns and I have made sourdough rolls. The weather helped to quickly rise my dough, since it’s hot already here in North East of Essex, England.
I used my no-knead sourdough recipe, but divided the dough and shaped eight balls. I baked them in a square cake tin, greased with a slick of butter, although I am sure a baking sheet could also work well.
The secret in getting soft rolls was to spray a little water on the top of the buns before getting them into the oven. A little steam from a tray with water placed on the rack underneath will help keep them soft and moist.
The actual buttermilk burger
For a healthy version, I use chicken sizzlers. These are slices of chicken breast that are quicker to cook and really tender. They are often my go to protein during the week, because they take merely moments in the pan.
For the buttermilk chicken burgers, the marinade is the key. I kept it simple this time:
- a dash of smoked paprika,
- salt, pepper and garlic
- swirled with the buttermilk and a slosh of olive oil
Once you toss the chicken sizzlers in the marinade to coat well, it only takes a little time for the flavors to work their way in. This way the buttermilk chicken burgers stay moist and almost cook from the inside.
The creamy avocado dressing
My dressings or sauces for all things barbecue change up every now and then. Of course, you can use whatever sauces your fridge door has on offer.
I prefer creamy embellishments for chicken burgers. Hence a creamy limey avocado dressing. Avocado brings a rich and velvety texture while adding a dose of healthy fats. If you prefer leaving the mayo out, a great option is olive oil (always use extra virgin) and a little Greek yogurt or sour cream. Use full fat yogurts, your gut will thank you!
To make my avocado dressing, you’ll need:
- ripe avocados
- mayonnaise
- freshly squeezed lime juice and, lime zest
- garlic
- a pinch of salt and pepper
- a dash of Sriracha sauce or just a pinch of crushed chili flakes.
This vibrant green dressing adds a delightful creaminess to your burger, while the tangy lime juice perfectly balances the richness of the avocado.
The sides and toppings
There should always be chips (or fries) next to a burger, I hear you say. Well, you won’t be disappointed: my crispy oven fries are made from diced potatoes, skin and all. I use a handy vegetable chopper to get even dices. They cook faster and are easier to move in the tray.
Top with your choice of colorful veggies and fresh salad, I like to mix it up so I can get even more antioxidants: radishes and cucumbers thinly sliced work well here.
Often I dice an array of colorful Mediterranean vegetables and grill alongside on a grill pan or just in tinfoil trays: once you toss your vegetables with olive oil and seasonings, throw them in the tray. They will sizzle nicely on the grill, without any mess or burnt bits.
Feel free to improvise here, any toppings will work.
Assemble the buttermilk chicken burger
When I make burgers, it sometimes feels like a great endeavor to bring all the elements together at the end. But it needn’t be.
Bring all of your elements to the table and let your family dig in. They will quickly help themselves up to a generous portion of veggies and fries, slather up their burger buns with creamy avocado dressing and nestle a juicy chicken burger in.
Barbecue timeline tips
- Buy the ingredients
- Make or buy the buns
- Marinate the chicken
- Make the avocado dressing
- Prep the vegetables and potatoes
- Fire up the grill
- Make a head start on grilling the veggies
- Get the fries in the oven
- Cut up the buns
- Set up the table
- Give your grilled veggies and fries a turn
- Get the chicken on the barbecue (keep en eye on this, as it cooks fast!)
- Bring everything to the table
- Let everyone assemble their favorites and enjoy!
This juicy burger has no time for formalities, let the juices flow freely, be warned: it may get a little messy! 😂Happy grilling my lovelies! 🫶
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
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Buttermilk chicken burger with avocado dressing
Ingredients
For the buttermilk chicken burgers
- 750 g chicken sizzlers (approx. 8 chicken breast slices)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 heaped tsp smoked paprika
- 1 large garlic clove (or ½ tsp garlic powder)
- 2 heaped tbsp buttermilk
For the grilled vegetables
- 1 aubergine (eggplant)
- 2 courgettes (zucchinis)
- 3-4 large vine tomatoes (or a big handful of smaller ones)
- 1 sweet pepper (or bell pepper)
- 2 tbsp olive oil (or a generous coating)
- 1 tsp salt
- 1 tsp black pepper
- 1 heaped tsp smoked paprika
- 1 large garlic clove (or ½ tsp garlic powder)
For the creamy avocado dressing
- 1 ripe avocado
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 small garlic clove (or ½ tsp garlic powder)
- 1 lime (zest and juice)
- 1 tbsp mayonnaise (or Greek yogurt)
- 1 tbsp sour cream or crème fraîche (optional)
- 1 dash Sriracha sauce (or chili flakes, optional)
For the potato fries
- 5-6 medium potatoes, skin on (washed, dried and diced in small cubes)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 small garlic clove (or ½ tsp garlic powder)
Instructions
Marinate the chicken burgers
- In a large bowl, add all the seasonings, buttermilk and olive oil, mix well.
- Add the chicken sizzlers and coat thoroughly. Leave on the side for at least 30 minutes or in the fridge if longer or overnight.
Prepare the vegetables
- Chop the vegetables in large cubes and toss in a large bowl with all the seasonings and oil.
- Layer the seasoned vegetables in a tinfoil tray.
Make the avocado dressing
- In a bowl, mash the avocados until smooth.
- Add the mayonnaise, lime juice, zest and all the seasonings and stir until well combined.
- Adjust the seasonings to taste and set in a bowl in the fridge until ready to serve.
Prepare the potatoes
- Wash dry and dice the potatoes in small cubes.
- Toss in a large bowl with all the seasonings and oil.
- Line a tray with baking paper and spread the potato cubes in one layer.
Start cooking and grilling
- Turn the grill on high, clean with a barbecue wire brush when hot. With a paper towel dab carefully a little oil to coat the grill rack that the burgers will sit on.
- Firstly add the vegetable tray on the grill as they take longer. Put the barbecue lid on and check every 5 minutes and turn so the veg cook evenly.
- Preheat the oven to 220℃, fan or 425℉. After 5-10 minutes, place the potatoes in the oven. Check every 10 minutes and turn until golden brown. They should take no longer then 20 minutes.
- Before the last turn of the vegetables, adjust the grill heating to medium-low.
- Add the buttermilk marinated chicken burgers on the grill. They only take 3-4 minutes on each side.
Assemble and enjoy
- Cut up a sourdough bun, drizzle a tablespoon of dressing and add the buttermilk chicken burger. Plate the roasted vegetables and fries or add some veggies inside your bun. Choice is yours! Delicious!
