These paleo spinach avocado chicken burgers are the ultimate healthy burger–but they don’t taste like you are missing a thing! My beef-loving boys love them! They’re packed with healthy fats, protein, and even hidden veggies. They’re paleo and Whole30 for those interested!
For the chicken burgers
- 1 lb ground chicken
- 1/2 cup spinach, finely chopped
- 2 tbsp cilantro, finely chopped (basil is also a great alternative if you are not a cilantro fan)
- 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
- Juice of one lime
- 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
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, lime juice, and avocado oil until well combined. 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.
OPTIONAL SIDE DISH
Sweet Potato Fries
- 2 large sweet potatoes
- 4 tbsp avocado oil (olive oil is fine too)
- 1½ tsp salt
- 1½ tsp pepper
- Sprinkling of Tajin (chili-lime) seasoning (optional)
Preheat oven to 400 and line a large baking sheet with parchment paper or baking liner. Scrub the potatoes well. Using a sharp knife, slice the potatoes into fries about 1/2“ thick or your desired thickness.
Toss fries in bowl with avocado oil, salt and pepper to evenly coat them. Lay out on baking sheet and sprinkle lime salt evenly on top.
Bake in the oven for 25-35 minutes, flipping once or twice or until they reach desired crispness.
Serve with the avocado mayo. Yum!