Michelle Cooks: Spinach Avocado Chicken Burgers

May is burger month, and Michelle Dunaway is back in the heritage house kitchen cooking up a delicious chicken avocado version that will have you thinking about sunny summer barbecues.

Spinach Avocado Chicken Burgers

Yield: 4-5 burgers

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.