This recipe for Juicy Chili Burger with Avocado Aioli is one of my family’s favorite burgers on the grill! (Or under the broiler.) Get high quality ground beef or chuck. Then season these beauties with chili powder, cumin and a touch of fresh cilantro to create moist and juicy burgers that will please anyone. My husband and I like ours sans-bread, but of course you can dress them however you like. But whatever you put on your burger, be sure to try the Avocado Aioli recipe included below for a truly one of a kind meal. This is a great Paleo-friendly meal with grilled vegetables. Just skip the dairy in the avocado sauce.

Chili Burger with Avocado Aioli

Grill up some vegetables with the burgers and this is also one easy meal with minimal clean-up.

Chili Burger with Avocado Aioli

Juicy every time, I’ve made these on the grill or under the broiler in my oven so they can be savored any time of year.

Juicy Grilled Burgers with Avocado Aioli
Prep time
Cook time
Total time
These southwest style burgers come out juicy every time with just the right amount of chili powder, cumin and fresh cilantro. Paired with Avocado Mayo or Sauce, they are unique, fresh and easy.
Recipe type: Grilling
Serves: 8
  • For burgers
  • 2 pounds ground beef or chuck (at least 80%)
  • ¼ to ½ cup minced fresh cilantro, to your liking
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • For Avocado Aioli
  • 2 ripe avocados
  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • Juice from one fresh lime
  • 1 teaspoon cumin
  • Cook's Note: If substituting ground turkey for the beef, add ½ cup finely crushed tortilla chips to the turkey
  1. Add seasonings and cilantro to beef and mix well with hands. Grill as desired.
  2. For avocado sauce, mash avocadoes in a bowl. Squeeze lime over avocados and mix well with a fork. Add yogurt and mayonnaise (you can use all Greek yogurt or all mayo if that is your preference with good results, as well) and cumin.
  3. Mix well and refrigerate until serving. Keeps in fridge for 2 days.

Recipe adapted from Tillamook Cheese Cookbook

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