• 1/2 red onion, thinly sliced into rounds
  • 1/4 c. red wine vinegar
  • avocados, diced
  • 1/2 c. freshly chopped cilantro, divided
  • 3 tbsp. lime juice
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. ground chicken
  • clove garlic, minced
  • 2 tsp. cumin
  • 1/4 tsp. cayenne
  • 1/2 jalapeño, seeded and minced
  • 1 tbsp. extra-virgin olive oil
  • 2 oz. white cheddar, thinly sliced
  • brioche buns, lightly toasted
  • tomato, sliced


  1. In small bowl, combine red onions and red wine vinegar. Let sit 15 minutes (or until burgers are ready); drain vinegar.
  2. In a medium bowl, combine avocados, 3 tablespoons cilantro, and lime juice with a fork, mashing lightly to make a chunky mixture. Season with salt and pepper.
  3. In another medium bowl, combine chicken, garlic, cumin, cayenne, jalapeño, and the remaining cilantro, and season with salt and pepper. Shape mixture into 4 patties.
  4. Preheat a broiler to high. Brush an ovenproof nonstick skillet with olive oil and sear patties until golden and cooked through, 3 minutes per side. Place 1 or 2 slices of cheddar on each burger and place under broiler until cheese is melted, 1 minute.
  5. Serve on brioche buns with tomato, guacamole, and pickled red onions.