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Chicken and Avo Burger

Chicken and Avocado Burgers with Guacamole Pesto

BY Tina Bester

A healthy burger that is packed full of flavour. Serve it with a green salad for a perfect low carb lunch.

  • Makes : 6 |

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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Avocado and Chicken Burgers
500 g chicken mince
1 avocado, cut into 1 cm pieces
1 clove garlic, crushed
2 pickled jalapeños, finely chopped
40 g ground almonds
¼ tsp (1.25 ml) pepper
½ tsp (2.5 ml) salt

2 Tbsp (30 ml) Westfalia Plain Avocado Oil, for frying
burger buns

Guacamole Pesto
90 g fresh basil
1 clove garlic, crushed
1 Tbsp (15 ml) lemon juice
½ tsp (2.5 ml) salt
¼ C (60 ml) Westfalia Plain Avocado Oil
30 g flaked almonds
¼ C (60 ml) Westfalia Plain Guacamole

 

Avocado and Chicken Burgers
Combine all of the ingredients in a bowl and mix well to combine. Shape the mixture into six patties and refrigerate for 30 minutes.

Heat the oil in a pan and fry the patties for about 4 minutes on each side or until cooked.

Guacamole Pesto
Combine the basil, garlic, lemon juice and salt in the bowl of a food processor and whizz until finely chopped. Add the almonds and whizz for 1 minute. Drizzle in the Westfalia Plain Avocado Oil to emulsify. Add the Westfalia Plain Guacamole and mix to combine.

Serve the burger patties atop a bun, drizzled with guacamole pesto. Alternatively, for a lighter, low-carb version, go bun-less and enjoy your patty with a delicious side of Broccoli Slaw.