About
Chicken burgers are a lean, healthy protein. Don’t worry, we make up for the fat with healthy avocado and olive oil. No burger is complete without a layer of melted cheese on top! Pepper jack cheese chips are served on the side as well for a crunchy addition.
Ingredients
- 16 tablespoon, shredded pepper jack cheese
- 10 ounce chicken ground raw
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ½ teaspoon oregano, dried
- 2 teaspoon olive oil
- 2 slice (from pre-sliced package) – each 3/4 ounce provolone cheese, natural
- 3 ounce avocado, black skin, california type
- ½ teaspoon olive oil
- ⅛ teaspoon salt
- ¼ teaspoon lime juice, fresh
Instructions
- Preheat an oven to 375 degrees. Line a sheet tray with parchment paper and arrange single-tablespoon portions of shredded pepper jack cheese. Spread out the portions into thin circles.
- Bake the tray for ~7 minutes. Keep your eye on your oven to watch the cheese melt, bubble, and turn golden brown around the edges before removing to cool.
- Next, mix together the ground chicken with salt, pepper, onion powder, garlic powder, and oregano. Divide the mixture into 5-oz portions.
- Heat the olive oil in a pan over medium-high heat. Place the chicken portions in the oil and press into patties with a spatula. Use a lid to trap heat in the pan and cook the burgers faster. Cook for about 5 minutes per side, adjusting the heat as necessary, until the patties are golden on both sides.
- When you flip your burgers over, lay a slice of cheese on each one. Use the lid to help melt your cheese during the final minutes of cooking.
- While your burgers cool, quickly make your guac. Use a fork to mash the avocado and stir in the remaining ingredients.
- Top each burger off with a hefty scoop of guac and serve 8 cheese chips on the side per plate.
Nutrition Facts
- Servings: 2
- Calories: 613.2kcal/2565.7kJ (per serving)
- Fat: 47.2g (per serving)
- Carbs: 5.8g (per serving)
- Protein: 43.2g (per serving)
