SPINACH AVOCADO CHICKEN BURGERS

t was sooo delicious. I had some issues with moisture & keeping it together on the grill, so I think next time I will use the coconut flour & grease my grill a little better. It was surprisingly easy to throw together too! I got 3 bun sized patties & 2 mini patties out of the recipe. We ate them with the avocado mayo on tostone (fried plantain) buns with sweet potato fries. I only cooked 2, because I wasn’t sure how they’d turn out & I froze the rest because avocados oxidate very quickly. This recipe will be added to my regular rotation!

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Recipe Apdated From:pinterest.ch

INGREDIENTS

For the chicken burgers

• 1/2 cup spinach, finely chopped
• 2 tbsp cilantro, finely chopped
• 1 lb ground chicken
• 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
• Butter lettuce leaves (optional)
• 1 small avocado (or half a large avocado), diced into chunks

For the avocado mayo (optional)

• 4 tbsp avocado oil
• 2 medium avocados
• Juice of one lime
• 1/8 tsp black pepper (omit for AIP)
• 1/4 tsp sea salt

INSTRUCTIONS

1. First, For the avocado mayo, combine all of the ingredients in a high-speed blender until smooth. Set aside.
2. Then, 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.