Do you want to know the secret ingredient in Grandma’s Best Chicken Burger? To make it juicy, Grilling Grandma adds butter! Yes, glorious butter along with some simple seasoning will turn your next chicken burger into the best chicken burger ever.

The burger is elevated even more with Hickory Smoking Chips and smoking salt! To continue the boost the flavor fresh avocado cream is dotted with cilantro and scallions and spiked with spicy salsa verde. And finally, seasoned tomatoes and lettuce add a fresh light finalizing flavor to this Best Butter Chicken Burger ever!

This recipe was originally published on GrillingGrandma.com

SERVINGS:6

PREP TIME: 10 minutes

COOK TIME: 20 minutes

Equipment: 2 cups Western Hickory, Cherry or Mesquite BBQ Smoking Chips 

Ingredients

Chicken Burger:

2 pounds ground chicken 

1/2 cup salted butter, softened

2 tablespoons chopped cilantro

2 tablespoons chopped scallions

2 1/2 teaspoons smoked salt

1 teaspoon granulated garlic

1 teaspoon ground coriander

6 slices pepper jack cheese

Garlic Buns:

1/4 cup garlic olive oil

6 large hamburger buns 

3/4 teaspoon granulated garlic

Cilantro Avocado Spread: 

1/2 cup sour cream

1 soft avocado, skin and pit removed, cut into chunks

1 large scallion, chopped

1/4 cup chopped cilantro

1/4 cup green salsa verde, refrigerated tub or jar 

1/2 tablespoon fresh lime juice

1/8 teaspoon salt

Seasoned Tomatoes and Lettuce:

3 large tomatoes, slice 1/4-inch thick

2 tablespoons Mediterranean olive oil

1/8 teaspoon salt 

1/8 teaspoon freshly ground black pepper

6 curly leaf green lettuce 

Instructions

GRILL

1. Prepare a gas grill for direct medium high heat. 
2. Place 2 cups of smoking chips in a smoker box or perforated foil packet, and place over the hottest part of the grill. 

BURGERS

1. Lightly mix all burger ingredients, except the cheese, on a sheet of parchment or wax paper. 
2. Form patties by hand, or in a 4-inch prep ring, 4-inch wide by 3/4 inch high. Place patties over indirect heat directly on the grill grates or onto a cold cast iron griddle or cast iron skillet.
3. Smoke patties at low heat, 300°F for 15 minutes or until the center of the burger reaches 140°F. Remove partially cooked patties for a few minutes, and turn grill temperature to high 
4. Transfer patties to the hot cast iron pan. Cook patties for 3 minutes then turn over.
5. Place a cheese slice on each chicken burger and cook until the center of the meat reaches 160°F to 165°F. Remove chicken patties from the grill and let rest for 3 minutes before serving. 

BUNS

1. Brush olive oil on top bun, and only the cut side of the bottom bun. Sprinkle all sides of buns with granulated garlic
2. Toast buns for about 2 minutes, directly on the cast iron pan or the top cooking grate to prevent burning. 
   

AVOCADO SPREAD

Mix all Cilantro Avocado Spread in a mini food processor or by hand until smooth, and set aside.

CRISP THE CHICKEN LEG QUARTERS

Bring the grill temperature to 400°F to 425°F direct heat. Return the chicken leg quarters to the grates, and cook for 4-5 minutes on each side. Remove the chicken from the grill once the internal temperature registers 175°F-185°F. 

 
TOPPINGS

Place sliced tomatoes and lettuce leaves on a cutting board, and sprinkle with olive oil, salt, and black pepper as listed in instructions. 

ASSEMBLE

Spread 1 tablespoon of Cilantro Avocado Cream on both cut sides of buns. Top the bottom bun with 1 lettuce leaf, 1 tomato slice, 1 cheesy burger, 3 cilantro sprigs, and the top bun.

Chef Notes:

1. Use Monterey Jack Cheese if you can't stand the heat in Pepper Jack!

 2. If your grill does not have a rack that is elevated then create your own by using a grill safe baker's rack on top of an inverted cast iron skillet!