This is a shredded chicken burger built on homemade arepa buns — golden cornmeal rounds that replace the usual bread roll. The filling is a creamy mix of avocado, mayo, lime, and chicken that comes together in about five minutes. If you want something genuinely different from your usual burger night without a complicated technique, this is a solid choice.
What makes this version work
Two things matter here. First, the arepa dough needs to rest for a full five minutes after you mix it — the cornmeal keeps absorbing water, and if you skip the rest, the dough cracks when you shape it and the buns fall apart on the skillet. Second, cook the arepas on medium heat, not high. High heat browns the outside fast but leaves the center dense and gummy. Medium heat gives the inside time to cook through so you get that slightly firm, corn-scented crumb that holds the filling without turning soggy.
About the ingredients
- Precooked white cornmeal (P.A.N. or similar): This is not the same as regular cornmeal or masa harina. It has been cooked and dried, so it hydrates quickly and binds into a pliable dough. Look for it in the Latin foods aisle or international grocery stores. Substituting regular cornmeal will not work — the texture will be wrong and the buns will crumble.
- Avocado ripeness: The avocado needs to be fully ripe — it should give easily when you press the skin. An underripe avocado will not mash smoothly and the filling will taste bland and starchy. If yours is firm, leave it at room temperature for a day or two.
- Mayonnaise: Standard store-bought mayo works fine here. Skip the egg in the mix — it makes the patty mushy. The mayo in the filling is doing the binding work, so keep it as-is.
- Shredded chicken: Any cooked chicken works — poached breast, thigh meat, or store-bought rotisserie. Thigh meat gives a slightly richer result because of the higher fat content.
Common problems and fixes
- Arepas puff up and hollow out: This is normal and actually useful — it means the inside has steamed properly. If yours are not puffing at all, your skillet may be too cool. Nudge the heat up slightly and give them another minute per side.
- Dough sticks to your hands while shaping: Wet your palms lightly with water before shaping each disk. Do not add extra flour — it changes the texture of the bun.
- Filling is watery and slides out: This usually means the avocado was overripe or you mixed the filling too far ahead. Make the filling right before assembling, and drain any excess liquid from the shredded chicken before folding it in.
- Arepas are too thick and doughy in the middle: Aim for disks no thicker than half an inch before cooking. Thicker than that and the outside is done long before the center cooks through. Use a flat-bottomed glass or measuring cup to press them evenly if you are eyeballing it.
- Filling tastes flat: Add the lime juice last and taste before assembling. Avocado dulls salt quickly, so a small extra pinch of salt right at the end usually fixes a bland filling.
Venezuelan Reina Pepiada Chicken Burger
Ingredients
Arepa Buns
- 2 cups white cornmeal precooked, such as P.A.N.
- 2 cups warm water around 40°C / 104°F
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Reina Pepiada Filling
- 2 cups shredded cooked chicken
- 1 large avocado ripe
- ¼ cup mayonnaise preferably homemade
- 1 tablespoon lime juice freshly squeezed
- ¼ teaspoon ground black pepper freshly ground
- 1 pinch salt to taste
Instructions
Prepare the Arepa Buns
- In a large bowl, mix the precooked white cornmeal, warm water, and salt. Knead the dough with your hands until smooth, about 5 minutes. Divide the dough into 8 equal portions and shape each into a disk about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and add the vegetable oil. Cook the arepas for about 5 minutes on each side, or until golden brown and the exterior is crispy. Transfer to a wire rack to cool slightly.
Make the Reina Pepiada Filling
- In a medium mixing bowl, mash the avocado until creamy, then mix in the mayonnaise, lime juice, black pepper, and salt. Combine thoroughly.
- Add the shredded chicken to the avocado mixture and gently fold to combine, ensuring the chicken is well coated in the creamy mixture.
Assemble the Burger
- Slice the cooked arepas horizontally like a burger bun. Spoon a generous amount of the Reina Pepiada filling onto the bottom half, then cover with the top half.
Notes
Nutrition
FAQ
Can I make the arepa buns ahead of time?
Yes — cook them fully, let them cool, and store in an airtight container at room temperature for up to one day. To reheat, put them back in a dry skillet over medium-low heat for two to three minutes per side, which brings back the crispy exterior without drying them out.
What if I cannot find precooked white cornmeal?
There is no direct pantry substitute that gives the same result, so it is worth ordering online if your local stores do not carry it. Brands like P.A.N. or Goya Masarepa are widely available on Amazon and in Latin grocery stores — a bag is inexpensive and keeps for months.
How do I know when the arepas are actually cooked through?
Tap the top of an arepa with your knuckle — a hollow sound means the inside has dried out and cooked properly. If it sounds dense and thuddy, give it another two minutes per side on slightly lower heat.
What to cook next
- Angus Bacon Guacamole Burger
- Korean Fried Chicken Burger
- Ultimate Avocado Bacon Smash Burger
- Hawaiian Teriyaki Burger Recipe