Print

Spinach Avocado Chicken Burgers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

These Spinach Avocado Chicken Burgers are a flavorful, healthy twist on traditional chicken burgers. Made with ground chicken, fresh spinach, cilantro, and chunks of creamy avocado, they are juicy and packed with nutrients. Optional avocado mayo adds a creamy, zesty touch. Perfect for a low-carb, gluten-free meal, these burgers are grilled to perfection and can be served in butter lettuce cups or on their own.

Ingredients

For the Avocado Mayo (Optional)

  • 2 medium avocados
  • 4 tbsp avocado oil
  • Juice of one lime
  • ¼ tsp sea salt
  • ⅛ tsp black pepper

For the Chicken Burgers

  • 1 lb ground chicken
  • ½ 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 frying or grilling
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • ½ 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 serving)

Instructions

  1. Make Avocado Mayo: Combine the avocados, avocado oil, lime juice, sea salt, and black pepper in a high-speed blender. Blend until completely smooth and creamy. Set aside to use as a topping for the burgers.
  2. Prepare Grill or Grill Pan: Heat your grill or a grill pan over high heat. If using a grill pan, add some avocado oil to prevent sticking.
  3. Mix Burger Ingredients: In a large bowl, combine ground chicken, finely chopped spinach, cilantro, coconut flour (if using), garlic powder, onion powder, sea salt, black pepper, lime juice, and 1 tablespoon of avocado oil. Mix thoroughly but gently to combine all ingredients evenly.
  4. Add Avocado Chunks: Gently fold in the diced avocado chunks, being careful not to mash them. This adds creamy texture inside the burgers.
  5. Form Patties: Shape the mixture into 4 to 5 evenly sized burgers, ensuring the avocado pieces are spread out throughout each patty.
  6. Grill the Burgers: Place the patties on the hot grill or grill pan. Cook for about 5 minutes on each side, or until they reach an internal temperature of 165°F (74°C), indicating they are fully cooked and safe to eat. Add extra avocado oil if frying in a pan to avoid sticking.
  7. Serve: Serve the burgers topped with the avocado mayo, optionally placing them in butter lettuce leaves as a low-carb bun alternative. Alternatively, enjoy the burgers on their own for a protein-packed meal.

Notes

  • Using coconut flour helps bind the burgers but can be omitted if you prefer a looser texture.
  • Omitting black pepper makes the recipe suitable for an AIP diet.
  • The avocado chunks inside the patties create a creamy surprise but handle them gently to avoid mashing.
  • Ensure burgers reach 165°F internal temperature for safety.
  • Butter lettuce leaves make for a fresh, low-carb bun substitute.
  • Avocado mayo can be stored in the fridge for up to 2 days but may darken slightly on top.

Find it online: https://flavorspath.com/spinach-avocado-chicken-burgers-recipe/