These paleo spinach avocado chicken burgers are a definitive sound burger. They're pressed with solid fats, protein, and even concealed veggies. Make them on a weeknight, or serve them at a lawn picnic. They're paleo, Whole30, and AIP!
Regardless of whether you're on a Whole30, eating paleo, or are simply carrying on with a more advantageous way of life, chicken is in every case such an incredible go-to protein. It's anything but difficult to source, it's filling, and it's genuinely simple to make. The main issue is that it can get somewhat exhausting… particularly in case you're simply having plain chicken bosom. I've squandered such a large number of long periods of my life eating boneless skinless chicken bosom just prepared with salt and pepper to make due with exhausting chicken any longer! That is for what reason I'm cherishing these Whole30 Spinach Avocado Chicken Burgers!
These paleo spinach avocado chicken burgers are a definitive solid burger. They're stuffed with solid fats, protein, and even shrouded veggies. Make them on a weeknight, or serve them at a terrace picnic. They're paleo, Whole30, and AIP!
Also try our recipe TUNA STUFFED AVOCADOS
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
- For the avocado mayo, combine all of the ingredients in a high-speed blender until smooth. Set aside.
- Prepare either a grill or a grill pan and set to high heat. Add avocado oil to the grill pan if using.
- Mix the ground chicken with the seasonings, spinach, coconut flour, lime juice, and avocado oil until well combined.
- Very gently fold in the avocado slices, being careful to not smash them.
- Form the chicken into 4-5 burgers, spacing out the avocado to make sure it’s evenly dispersed.
- 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.
- Top with optional avocado mayo and serve in lettuce cups like a bun, or enjoy the burgers on their own.
Read more our recipe : S’mores Cookie Bars
For more detail : https://bit.ly/2us0tQQ
