If you’re craving a proper burger but not in the mood to deal with a pan full of oil or a kitchen splattered in grease, this one’s for you. My buttermilk chicken burgers skip the batter and the breadcrumbs, and go straight onto the barbecue—or a griddle pan if the weather isn’t cooperating (which is so typical of our British summers 🌦️). Do you want to know what they are like? Juicy, smoky, tender grilled chicken with a slight char and that gets on your garden party table faster.
It’s nearly the beginning of summer. This means officially, barbecue season started in England, all garden centers are chock-full of folks that are taking their barbecue game up a notch. It’s so clear that Brits love sunny days, whether they are looking for barbecue accessories or just the garden loungers.
I make no apologies for firing up my grill in all seasons, but the edge of summer sends me into a barbecue frenzy.
What you’ll love about these chicken burgers
This is the kind of meal I make when the sun’s out and the garden smells like cut grass. The chicken is marinated in buttermilk and spices, grilled until golden and lightly charred, then layered into soft buns with crisp lettuce, ripe tomatoes, and a tangy avocado dressing that drips down your arms (that’s what BBQ’s are for)! It’s not fussy, doesn’t involve deep frying, and the only thing likely to get messy is your hands. Just how a summer burger should be.
- 🔥 They’re grilled, not fried—no splashing oil, no mess, just a quick sizzle on the barbecue.
- 🍗 That buttermilk marinade is what makes the chicken juicy and tender.
- 🥑 The avocado dressing is another layer of flavor, creaminess and zing—so fresh, light, and easy to make. It also keeps the buns from getting soggy.
- ⏱️ No fancy steps! Just marinate, grill, and stack everything into the soft buns of gold 🍔.
- 🍔 Perfect for those summer barmy evenings, lazy weekends, or whenever you feel like firing up the grill.
Watch how to make buttermilk chicken burgers
Ingredients you’ll need
- Chicken: A mix of skinless boneless breasts and thighs works best for a crowd. I often use chicken sizzlers too (these are thinner 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).
- Buttermilk: The marinade is the key, it helps tenderize the chicken and adds a little tang. It only takes a little time for the flavors to work their way in, the buttermilk chicken burgers stay moist and almost cook from the inside.
- Spices: I keep it simple with smoked paprika and garlic, I only want a gentle heat and smoky depth.
- Avocado: Look for a ripe avocado that’s soft and bright, maybe a large one so you can have leftover dressing. Or just double it up, you know you want to 😉!
- Lime: Use both the zest and juice.
- Mayonnaise or Greek yogurt: Choose either or both depending on what you like or what’s in the fridge. Both add creaminess, and I like to mix in crème fraîche, I love that is lighter.
- Sriracha or chili flakes (optional): A little sweetness and heat is how I like this dressing to end.
- 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 and soft buns like brioche rolls work best. This BBQ 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 East of Essex, England. I used my same day sourdough recipe, but added a drop of olive oil and honey to the dough, shaped eight balls and topped them with poppy seeds.
- Toppings: You can go to town here, but you don’t need to, because sometimes simple but classic is what you need like lettuce and tomatoes.
How to make buttermilk chicken burgers (step-by-step)
Time needed: 55 minutes
Grilled buttermilk chicken burgers are my summer go-to—juicy, easy, no frying mess. Just fire up the BBQ and slather the avocado dressing thick.
- Marinate the chicken:
In a bowl, combine olive oil, buttermilk, smoked paprika, salt, pepper, and garlic. Add the chicken and coat well. Leave to marinate for at least 30 minutes or up to overnight in the fridge.
- Prepare the avocado dressing:
Mash the avocado in a bowl or small food processor until smooth. Stir in olive oil, lime juice and zest, garlic, salt, pepper, mayonnaise or yogurt (and crème fraîche, if using). Add Sriracha or chili flakes if you want a little heat. Set aside in the fridge.
- Grill the chicken:
Heat your barbecue or grill pan to medium-high. Grill the chicken for 7 minutes on one side then 3 minutes on the other side, or until fully cooked and lightly charred at the edges.
- Assemble the burgers:
Cut and toast the buns if you like. Spread avocado crema on both halves, then layer with lettuce, grilled chicken, tomato slices, and the top bun. Serve with extra dressing on the side—things might get a bit messy, but that’s so worth it!
Pro Tips & serving ideas
- ⏳ Butterfly the chicken breast lightly so it’s the same thickness throughout. The longer you marinate the chicken, the better the flavor—overnight is ideal.
- 🥯 Toast the buns lightly after you cut them, you get even more deliciousness.
- 🍟 I serve mine with oven fries or adobo fries and often with potato salad, especially if I’m having a barbecue or garden party.
- 🥗Or grilled vegetables or corn on the cob, a crunchy cabbage and carrot slaw or fermented radishes to up the plant number to that 30 plant a week goal and give your gut some loving.
- 🍴 Serve everything family-style so everyone can build their own burger just how they like it: spread the avocado crema on both bun sides, layer up with the lettuce, the actual buttermilk chicken burger, fresh thick tomato slices and get messy!
Preparation time
It takes around 15 minutes to prepare and marinate the chicken.
I am being generous here, because I know myself (not always super organised 😉). And you can make the dressing while the chicken rests in the buttermilk spa.
cooking time
The chicken cooks so fast on the grill, no longer than 10 minutes!
Total time
This means in under an hour you have a healthier version of a BBQ feast.
Nutritional benefits
Of course, leaner chicken, healthy fats from the avocado and the fresh vegetables still make this dish a balanced nourishing option. Add even more fiber rich veg alongside to feed those friendly gut bacteria happy!
Servings
This recipe yields 6 burgers, enough for a small family.
variations and substitutions
- No buttermilk? Use plain yogurt with a squeeze of lemon or splash of vinegar. It acts the same way.
- Gluten-free? Use gluten-free burger buns or serve in a lettuce wrap.
- Add cheese: A slice of sharp cheddar, mozzarella, or even crumbled blue cheese works beautifully with the creamy avocado dressing.
- More sharp, crunchy or spicy toppings: Try my quick pickled red onions from this gorgeous sweet potato and halloumi salad ( or just have the salad too while at it!), pickled jalapeños, or sliced cucumbers or gherkins.
These grilled buttermilk chicken burgers are exactly the kind of grilled food I make all summer long—easy, smoky, and no greasy mess to deal with. If you get the marinade going ahead of time, the rest comes together without much thought. And honestly, they’re even better eaten outside, preferably with avocado crema running down your arms and no one judging you for it. No deep fryer, no breadcrumbs, no faff.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
I use either skinless boneless thighs or breast that has been butterflied slightly.
Buttermilk is great for tenderness, but yogurt with lemon juice works well too.
You can absolutely do that instead, please report your results back!
Buttermilk chicken burgers with avocado crema
Ingredients
For the buttermilk chicken burgers
- 750 g chicken pieces (approx. 6 chicken breast and boneless thigh 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 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)
To Serve
- 6-8 Burger buns (brioche, sourdough rolls, or your favorite)
- Lettuce leaves
- 2 Sliced ripe tomatoes
Instructions
Marinate the chicken:
- In a bowl, combine olive oil, buttermilk, smoked paprika, salt, pepper, and garlic. Add the chicken and coat well. Leave to marinate for at least 30 minutes or up to overnight in the fridge.
Prepare the avocado dressing:
- Mash the avocado in a bowl or small food processor until smooth. Stir in olive oil, lime juice and zest, garlic, salt, pepper, mayonnaise or yogurt (and crème fraîche, if using). Add Sriracha or chili flakes if you want a little heat. Set aside in the fridge.
Grill the chicken:
- Heat your barbecue or grill pan to medium-high. Grill the chicken for 7 minutes on one side then 3 minutes on the other side, or until fully cooked and lightly charred at the edges.
Assemble the burgers:
- Cut and toast the buns if you like. Spread avocado crema on both halves, then layer with lettuce, grilled chicken, tomato slices, and the top bun. Serve with extra dressing on the side—things might get a bit messy, but that’s so worth it!
Video
