Chicken-Chorizo Burgers with Avocado Mayonnaise

Randy Mayor; Lydia DeGaris-Pursell

Bite-sized pieces of corn tortillas act as a binder in these sausage and chicken burgers.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 29%
  • Fat: 12.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 29.2g
  • Carbohydrate: 39.5g
  • Fiber: 3g
  • Cholesterol: 63mg
  • Iron: 2.8mg
  • Sodium: 735mg
  • Calcium: 111mg


  • Mayonnaise:
  • 1/3 cup fat-free mayonnaise
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/2 ripe peeled avocado, seeded
  • Burgers:
  • 1/2 pound Spanish chorizo sausage (such as Usinger's)
  • 1/4 teaspoon salt
  • 5 (6-inch) corn tortillas, torn into bite-sized pieces
  • 1 1/2 pounds skinless, boneless chicken breasts, coarsely chopped
  • 1 jalapeño pepper, seeded and chopped
  • Cooking spray
  • 8 (2-ounce) onion rolls, toasted
  • 8 (1/4-inch-thick) slices tomato


  1. Prepare grill or broiler.
  2. To prepare mayonnaise, combine first 5 ingredients in a food processor; pulse 10 times or until combined. Cover and chill mayonnaise mixture.
  3. To prepare burgers, remove casings from sausage. Place sausage, salt, tortillas, chicken, and jalapeño in food processor; process 30 seconds or until mixture is coarsely ground. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
  4. Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.
  5. Cut rolls in half horizontally; spread 1 1/2 tablespoons mayonnaise mixture over top half of each roll. Place tomato slices on bottom halves of rolls; top each with 1 patty and top half of each roll.
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