Add Preferred SourceWhen craving something bold, juicy, and totally satisfying off the grill, this Grilled California Chicken Burger is a go-to. It’s got smoky ham, creamy grilled avocado, melty cheese, and the kind of chipotle mayo that makes your eyes close with the first bite. This is more than just a sandwich; it’s a stacked, flavor-packed meal that brings the summer vibes no matter the season.
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I love how easily this comes together when you prep a few things ahead. That chipotle mayo? It gets better after a day in the fridge. The avocado and chicken can be grilled in batches, so when it’s time to eat, you’re just assembling layers of deliciousness. This one’s always a hit at cookouts, and the leftovers? Even better the next day.
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Buy Now!These are also a show-stopping buger alternative that’s great at cookouts, pool parties, tailgating, and everything in between. It’s flavorful, easy, different, and most importantly, delicious!
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 and cracked black pepper
- Brown sugar
- Oregano
- Cumin
- Chili powder
Chipotle Spread
- 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
Scroll down for the full recipe card with exact measurements and printable instructions.
In a small bowl, mix together all the chipotle mayo ingredients. I love using a mini silicone spatula to scrape every last bit out. Transfer to a lidded container and chill in the fridge for at least 4 hours, it gets more flavorful as it rests.
Stir together the burger seasoning in a small prep bowl. Slice each chicken breast in half horizontally so you have 4 thin cutlets. Brush both sides with 2 tablespoons of vegetable oil (a basting brush with reservoir is super handy here) and coat each piece with the seasoning.
Slice the avocado into ½ cm thick pieces and brush with the remaining tablespoon of oil. I like using a compact mandoline slicer for even slices that grill beautifully.
Preheat your grill to medium-high heat. Grill the avocado slices directly on the grates for 3–5 minutes per side until grill marks form. Grill the ham slices at the same time for 1 minute per side.
Lower the grill to medium and add the chicken. Don’t press it down, let it cook undisturbed for 5–6 minutes per side or until the internal temperature hits 165°F. I use a digital thermometer fork so I don’t have to fumble with extra tools.
In the last minute, lay a slice of cheese on each cutlet and let it melt.Toss your buns on the grill for 2 minutes until lightly toasted. A cast iron grill press is great for getting that golden finish on thicker buns.
Spread 2 tablespoons of chipotle mayo on both the top and bottom buns. Layer on the grilled avocado, cheesy chicken, ham, tomato, lettuce, and top bun. Serve immediately and dig in!
Chef Jenn’s Tips
- Grill-safe thermometer forks are a must if you’re grilling often; they’re fast and make temperature checks simple.
- Don’t skip grilling the avocado, it adds a buttery, smoky depth you can’t get any other way.
- Prep your chipotle mayo up to 3 days ahead and store it in the fridge.
- Let the chicken rest after grilling to keep it juicy and flavorful.
Recommended
Make It A Meal
Serve these burgers with sweet potato fries tangy coleslaw, or a fresh cucumber salad. Add a tall glass of lemonade or an ice-cold beer and you’ve got the ultimate summer plate.
Storage
Store the grilled chicken, ham, and avocado separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently before assembling. Chipotle mayo will keep in the fridge for up to 1 week. Assemble fresh for the best texture.
Grilled California Chicken Burger
Ingredients
For the Burgers
- 4 hamburger buns
- 2 chicken breasts tenderloins removed
- 4 leaves green leaf lettuce washed or shredded
- 1 avocado ripe, but not too soft
- 1 tomato thickly sliced
- 4 slices deli smoked ham sliced
- 3 tbsp vegetable oil
- 4 slices of Jack cheese
Burger Seasoning
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- ½ tablespoon brown sugar
- ½ tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
Chipotle Mayo:
- ½ cup mayonnaise
- 1 teaspoon chipotle powder
- 2 teaspoons honey
- 1½ teaspoons apple cider vinegar
- 1 small garlic clove finely minced
Instructions
- Mix all chipotle mayo ingredients in a bowl. Transfer to an airtight container and refrigerate for at least 4 hours.
- Combine all burger seasoning ingredients in a small bowl.
- Slice the chicken breasts in half horizontally. Brush with 2 tbsp oil and rub with seasoning.
- Slice avocado into ½ cm slices and brush with remaining 1 tbsp oil.
- Preheat grill to medium-high. Grill avocado 3–5 minutes per side. Grill ham slices 1 minute per side.
- Lower grill to medium. Grill chicken 5–6 minutes per side or until 165°F internal temp. Add cheese in the last minute. Remove and let rest.
- Toast the hamburger buns on the grill for 2 minutes, until golden.
- Assemble burgers, spread 2 tbsp chipotle mayo on each bun. Layer with grilled avocado, cheesy chicken, ham, tomato, lettuce, and top bun.
Notes
Chef Jenn’s Tips
- Grill-safe thermometer forks are a must if you’re grilling often—they’re fast and make temperature checks simple.
- Don’t skip grilling the avocado—it adds a buttery, smoky depth you can’t get any other way.
- Prep your chipotle mayo up to 3 days ahead and store it in the fridge.
Let the chicken rest after grilling to keep it juicy and flavorful.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.