SPINACH AVOCADO CHICKEN BURGERS (WHOLE30, PALEO, AIP)
INGREDIENTS
For the chicken burgers
·
1 lb ground chicken
·
1/2 cup spinach, finely chopped
·
2 tbsp cilantro, finely chopped
·
2 tbsp coconut flour (optional- acts as a binder)
·
1 tbsp avocado oil (plus more if you’re frying or
grilling)
·
2 tsp garlic powder
·
2 tsp onion powder
·
1 tsp sea salt
·
1/2 tsp black pepper (omit for AIP)
·
Juice of one lime
·
1 small avocado (or half a large
avocado), diced into chunks
·
Butter lettuce leaves (optional)
For the avocado mayo (optional)
·
2 medium avocados
·
4 tbsp avocado oil
·
Juice of one lime
·
1/4 tsp sea salt
·
1/8 tsp black pepper (omit for AIP)
INSTRUCTIONS
1. For the avocado mayo,
combine all of the ingredients in a high-speed blender until smooth. Set aside.
2. Prepare either a grill or a
grill pan and set to high heat. Add avocado oil to the grill pan if using.
3. Mix the ground chicken with
the seasonings, spinach, coconut flour, lime juice, and avocado oil until well
combined.
4. Very gently fold in the
avocado slices, being careful to not smash them.
5. Form the chicken into 4-5
burgers, spacing out the avocado to make sure it’s evenly dispersed.
6. Grill the burgers on the
grill surface (using extra avocado oil if frying in a pan) for about 5 minutes
on each side, or until internal temperature reaches 165 F.
7. Top with optional avocado
mayo and serve in lettuce cups like a bun, or enjoy the burgers on their own.
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