Burger, check! Avocado ,check! Chipotle, check! Lots of my favorite things all combined into one meal, check! I had a pack of ground chicken and I had an avocado that needed to be used. It was on that dangerous cusp that avocados reach so quickly. You know, the moment when they go from amazing creamy deliciousness, to brown, dead, mush.
So, I turned to pinterest and ran across this recipe from Julie’s Eats and Treats. Boy am I happy I did!
These burgers were juicy and so flavorful. I even took the leftovers with no bun as lunches later in the week. The sauce has a little kick but it isn’t overly spicy. And the nice thing is that it is easy to customize the heat level to your preference. If you want less heat, use half a chipotle. If you want more heat, add more. Having the avocado mixed into the ground meat creates these pockets of creamy yumminess throughout and also helps keep them moist.
- 1 lb ground chicken
- 1 avocado, chopped
- 3 garlic cloves, minced
- 1/2 c. panko crumbs
- 1 tsp salt
- 1 tsp pepper
- 1/4 c. minced onion
- 1 c. crumbled feta cheese
- 4 bunsChipotle Yogurt Sauce
- 3/4 c. non fat Greek yogurt
- 1 small chipotles in adobo sauce, seeds removed
- 1 clove garlic
- 1/4 tsp salt
In a large mixing bowl mix together ground chicken, garlic, panko, salt, pepper, onion and cheese. Gently mix in avocado.
Form mixture into four burgers. Place in grill pan on stove top and grill each side for about 5 minutes or until internal temperature reaches 160 degrees.
Meanwhile blend yogurt ingredients together in blender.
Remove burgers from pan when done and place on buns. Drizzle with chipotle sauce.