Chicken and Avocado Burgers with Guacamole Pesto
- Prep Time: 20 + 30
- Cook Time: 10
- Total Time: 0 hours
- Yield: 6
- Category: Banting / Paleo / Low Carb; Chicken & Poultry; Light meals; Lunch; Main Ingredient; Mains; Meals and Courses; Special Diets
Description
A healthy burger that is packed full of flavour. Serve with a delicious side of broccoli slaw for a perfect low carb lunch.
Ingredients
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
Instructions
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.
