I’m a huge fan of sneaking vegetables into meaty dishes. Not only do veggies cut calories and usually cost, but they also add all kinds of vitamins, minerals, fatty oils, and other good things that you cannot get fro meat alone. That being said I am not going to sacrifice flavor for healthiness. Luckily with recipes like these guacamole chicken burgers I don’t have to. If you want to make these even lighter you can skip the hamburger bun, or make sure to at least use a whole wheat one like I did. If you want these to have an even more Latin flare you can try them wrapped up in a tortilla shell. Because of the soft nature of avocado these little beauties are kind of tricky to flip over. You may want to use two spatulas or an extra large one to help keep the burgers together for the flipping portion of the recipe.

burgers-1aKelsey Kinser
1lb. ground chicken (lean turkey also works well)

1/2 an avocado, chopped into large chunks

1/4 cup salsa, as spicy as you like it

1/4 cup chopped red onion

salt and pepper to taste

1/2 cup shredded Mexican cheese blend, to top

hamburger buns

burgers-1-2aKelsey Kinser
  1. In a large bowl mix together the ground chicken, avocado, salsa, red onion, and salt and pepper. Mix just until everything is incorporated. You want to make sure that there are still large chunks of avocado so do not mash it too hard. Form this mixture into four large patties.
  2. On a grill on indoors on a grill or cast iron pan set over high heat grill the burgers for about 4-5 minutes. Flip and top with cheese. Cover the pan and allow the burgers to grill for another 4-5 minutes, or until a thermometer reads at least 165° when stuck into the center.
  3. Serve with more avocado, salsa, or sour cream if desired on a bun.

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