Chicken Burgers with Creamy Avocado Slaw

You can never have too many variations of a burger. This is a great lighter option that is dairy-free and gluten-free if you drop the bun (or buy GF buns instead).

Chicken Burgers with Creamy Avocado Slaw

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 6 servings

 

INGREDIENTS

For the Burgers

• 2 lbs ground chicken

• 1 bunch green onion, finely chopped

• 1 big handful parsley, finely chopped

• 1 big handful cilantro, finely chopped

• 4 cloves garlic, minced

• Juice of ½ a lime

• 3 tablespoons mayonnaise

• Salt and pepper to taste

• 6 hamburger buns

• 2 tablespoons vegetable oil

For the Slaw

• 2 cups red cabbage, finely chopped

• 1 cup shredded carrot

• ½ cup green onion, finely chopped

For the Dressing

• 2 ripe avocados

•  Juice of 1 lime

• 2 tablespoons white vinegar

• 2 tablespoons mayonnaise

• Salt and pepper to taste

• Water (optional – to thin if sauce is too thick)

DIRECTIONS

In a large bowl combine chicken, green onion, parsley, cilantro, garlic, lime, mayonnaise and salt and pepper. The best way is to use your hands but be sure to not overwork the meat otherwise it becomes tough! Stop as soon as it is evenly mixed. Shape the meat into 6 patties of equal size. Wet your hands before shaping the patties if the meat mixture is sticking to your hands.

In a blender or using a hand held mixer combine all ingredients for the dressing until smooth. Keep covered in the fridge until ready to use. In a large bowl combine all ingredients for the slaw.

Heat the oil in a pan (preferably a grill pan) over medium high heat. Cook each burger for 5-6 minutes per side until the meat is no longer pink. Toss the slaw with the dressing, reserving any unused sauce to use as a spread on the hamburger buns. Toast the buns lightly, top with the chicken burger, and a handful of creamy avocado slaw and dig in!