Grilled California Chicken Burger
This juicy Grilled California Chicken Burger is stacked high with bold flavors. Think smoky ham, creamy avocado, melty jack cheese, and a homemade chipotle mayo that ties it all together. It’s a crave-worthy upgrade from the usual grilled chicken sandwich and perfect for sunny cookouts or casual weeknight dinners.
I love this chicken burger for the layers! The grilled avocado adds a little flair, and the chipotle mayo gives it a nice kick. It’s a total crowd-pleaser, and best of all, everything can be prepped ahead so you’re not stuck in the kitchen when it’s time to eat.
It’s perfect for lazy summer days when you want more than just a burger. And for anyone who is tired of plain old chicken burgers, this one’s for you! With big, bold flavor in every bite, it’s a winner of a meal!
Ingredients
For the Burgers:
- Hamburger buns – This is a hearty sandwich. Use a good-quality bakery or brioche bun.
- Chicken breasts – You need boneless and skinless chicken for these chicken burgers.
- Leaves of green leaf lettuce – Or your favorite lettuce, washed or shredded.
- Avocado – Pick a ripe, but not too soft, avocado.
- Tomato – Love summer fresh beefsteak tomatoes on this hefty sandwich.
- Deli smoked ham – You can use any kind, but I’d stay clear of the flavored ham like maple or Tuscan.
- Vegetable oil
- Jack cheese – Want it a bit spicy? Use jalapeno jack cheese.
Burger Seasoning:
- Kosher salt
- Cracked black pepper
- Brown sugar
- Oregano
- Cumin
- Chili powder
Chipotle Mayo:
- Mayonnaise – I prefer full-fat mayo but any will work.
- Chipotle powder – If you don’t like the spice, use sweet paprika instead.
- Honey – A little goes a long way, but you can start with half the honey if you don’t like it too sweet.
- Apple cider vinegar – Or use white vinegar.
- Garlic clove – Use fresh garlic; jarlic just doesn’t have the same flavor.
How To Make Grilled California Chicken Burgers
Start by mixing the chipotle mayo ingredients in a small bowl. I like to use a mini silicone spatula for scraping down the sides; it’s especially handy when you’re working with thick mayo. Transfer to an airtight container and chill for at least 4 hours to let the flavors meld.
Next, make your burger seasoning by combining all the dry spices in a small prep bowl. Slice the chicken breasts horizontally to create 4 filets, and brush both sides with 2 tablespoons of vegetable oil. I recommend using a silicone basting brush with reservoir, it helps evenly coat the chicken without messy drips. Rub the seasoning all over the chicken until well coated.
Slice the avocado and brush with the remaining tablespoon of oil. A compact mandoline slicer makes this step faster and gives you even slices that grill up beautifully.
Preheat your grill to medium-high. Place the avocado slices directly on the grates and grill for 3–5 minutes per side until grill marks appear. At the same time, add the ham slices and grill for about 1 minute per side.
Lower the heat to medium and grill the chicken without pressing it down (we want juicy!). I love using my digital thermometer fork for this, it’s quick, accurate, and lets me check temps without juggling tools. Right before the chicken finishes, I add a slice of jalapeño jack cheese on top so it melts just right.
While the chicken rests, toss the buns onto the grill for about 2 minutes, just until lightly toasted. A cast iron grill press helps keep them evenly toasted if you’re working with fluffier bakery-style buns.
Time to build! Spread 2 tablespoons of chipotle mayo on both the top and bottom buns. Stack with grilled avocado, cheesy chicken breast, smoked ham, a thick slice of tomato, lettuce, and the top bun.
Chef Jenn’s Tips
- A grill-safe thermometer fork makes it easy to check temps without constantly poking the meat.
- Grilled avocado adds a smoky, buttery richness; don’t skip it!
- Prep your chipotle mayo up to 3 days in advance for even better flavor.
- Resting the chicken after grilling keeps it juicy and helps the cheese settle in.
Recommended
Make It A Meal
Serve these burgers with a side of grilled corn, sweet potato fries, or a crisp cucumber salad. A cold drink or lemonade rounds out the summer vibe.
Storage
If you’re making ahead, store the grilled components separately in airtight containers for up to 3 days. Reheat the chicken gently and reassemble when ready to serve. The chipotle mayo will keep for up to a week in the fridge.
Grilled California Chicken Burger
Equipment
Ingredients
For the Burgers:
- 4 hamburger buns
- 2 chicken breasts tenderloins removed
- 4 leaves green leaf lettuce washed or shredded
- 1 avocado
- 1 tomato thickly sliced
- 4 slices deli smoked ham sliced
- 3 tbsp vegetable oil
- 4 slices Jack cheese
Burger Seasoning:
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- ½ tbsp brown sugar
- ½ tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
Chipotle Mayo:
- ½ cup mayonnaise
- 1 teaspoon chipotle powder
- 2 teaspoon honey
- 1½ teaspoon apple cider vinegar
- 1 small garlic clove finely minced
Instructions
- Mix all chipotle mayo ingredients in a small bowl. Transfer to an airtight container and refrigerate for at least 4 hours.
- Stir together the burger seasoning in a prep bowl.
- Slice chicken breasts horizontally and brush with 2 tablespoons of oil. Rub seasoning all over both sides.
- Slice the avocado into ½ cm-thick pieces and brush with the remaining 1 tbsp oil.
- Preheat grill to medium-high. Grill avocado slices for 3–5 minutes per side until grill-marked. Grill ham slices for 1 minute per side.
- Lower grill to medium. Grill chicken breasts for 5–6 minutes per side until internal temp reaches 165°F. Top the chicken with the cheese slices during the last minute of cooking. Remove and rest.
- Toast buns on grill for 2 minutes until golden.
- Assemble burgers: Spread 2 tbsp chipotle mayo on each bun. Layer avocado, chicken, ham, tomato, lettuce, and top bun. Serve immediately.
Notes
Chef Jenn’s Tips
- A grill-safe thermometer fork makes it easy to check temps without constantly poking the meat.
- Grilled avocado adds a smoky, buttery richness; don’t skip it!
- Prep your chipotle mayo up to 3 days in advance for even better flavor.
- Resting the chicken after grilling keeps it juicy and helps the cheese settle in.
