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Chicken Los Angeles Burger

Staff Writer
Chicken Los Angeles Burger
Bobby’s Burger Palace

“Bold regional flavors” from cities like Dallas, Miami, Buffalo and Los Anagles inspire the taste of this burger, which is served at Bobby Flay’s Bobby’s Burger Palace in Miami.

It “combines a perfectly grilled chicken patty topped with a spicy pepper jack cheese and avocado relish,” says Flay. “The creamy avocado relish balances the spicy cheese and compliments the juicy flavors of the grilled chicken breast. The relish truly elevates the burger flavor.”

— Chef Bobby Flay

Click here to see 10 Amazing Chicken and Avocado Recipes

Deliver Ingredients


For the Avocado Relish

  • 2 Haas avocados, peeled and chopped
  • 1/2 small onion
  • 1 minced jalapeno
  • 3 Tablespoons chopped cilantro
  • Juice of 1 lime
  • Salt and pepper, to taste

For the Chicken Burger

  • 1 1/2 Pound ground chicken, 90 percent lean
  • 1 1/2 Tablespoon canola oil
  • 4 hamburger buns, split
  • 4 slices yellow cheddar cheese
  • 4 slices tomato
  • Watercress leaves
  • Salt and pepper, to taste


For the Avocado Relish

Mix all the ingredients until well incorporated.

For the Chicken Burger

Form the meat into four 8-ounce burgers; brush with olive oil and season with salt and pepper on both sides. Grill the burgers until golden brown on each side and cooked completely through, about 5 minutes per side. Add cheese for the last minute of cooking. Place the burgers on the bun bottoms, add the tomato slice and top with large dollop of avocado relish. Cover with the bun tops and serve immediately.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.