Grilled California Chicken Burger

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This Grilled California Chicken Burger is stacked with everything you want in a satisfying, fresh-from-the-grill sandwich. Juicy chicken, smoky ham, grilled avocado, and melty jack cheese all come together with a creamy chipotle spread that adds just the right amount of heat. It’s ideal for sunny weekend cookouts or even a casual midweek dinner when you want something that feels a little more special.

This is a crazy good burger – or maybe more of a sandwich? The chicken is packed with flavor, the cheese gives it a hint of spice (I like using jalapeno Jack), and the whole thing is an in-your-face hand-held that goes down quickly and easily.

This chicken burger is also a crowd pleaser. It’s great at BBQs and cookouts when you want something a bit different. Ready for some serious compliments? Fire up the grill and get cooking!

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 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.

Start by preparing the chipotle spread. In a small bowl, combine the mayonnaise, chipotle powder, honey, vinegar, and grated garlic until smooth. Cover and refrigerate the mixture for at least four hours so the flavors have time to blend. While the spread chills, stir together all the dry spices in a separate bowl to make your burger seasoning.

Slice each chicken breast horizontally to create four thin cutlets. Brush both sides with two tablespoons of oil. I love using a refillable oil brush with a built-in reservoir because it gives you even coverage without extra mess or dripping. Rub the spice blend generously over each piece of chicken.

Cut the avocado into thick slices, about half a centimeter each. I always reach for a wire avocado cutter when doing this. It helps create neat, uniform slices that are ideal for grilling and less likely to fall apart. Brush the avocado slices with the remaining tablespoon of oil so they don’t stick to the grates.

Preheat your grill to medium-high heat. Place the avocado slices directly on the grill and cook for 3 to 5 minutes on each side until they develop grill marks. While the avocado is cooking, add the ham slices and grill them for about 1 minute per side just to warm them through and lightly crisp the edges.

Lower the heat to medium and grill the chicken cutlets for 5 to 6 minutes per side until fully cooked. I always rely on a digital fork thermometer to check doneness. It gives a quick and accurate temperature reading without the need for multiple tools. During the last minute of grilling, place a slice of cheese on each piece of chicken and close the lid so it melts slightly.

While the chicken rests, toast the burger buns on the grill for about two minutes until warm and lightly golden. To finish, spread a generous amount of chipotle spread on both the top and bottom bun.

Layer the grilled avocado, cheesy chicken breast, grilled ham, a slice of tomato, and fresh lettuce. Add the top bun and serve immediately while everything is still warm.

Chef Jenn’s Tips

• Let the grilled chicken rest for a few minutes before assembling to keep it juicy and tender.
• Make the chipotle spread a day in advance to give the flavors more time to develop.
• Grilling the avocado adds a smoky flavor and helps it hold its shape inside the burger.
• Use a digital fork thermometer for quick and accurate temperature checks without needing extra tools.

Make It A Meal

Serve with grilled corn, sweet potato fries, or a chilled cucumber salad. A glass of lemonade or a cold beer pulls it all together.

Storage

Store the grilled components separately in sealed containers for up to 3 days. Reheat the chicken gently before assembling. The chipotle spread will keep for up to a week in the fridge.