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This is unimaginably better than a burger. In this love child of a burger and guacamole, the avocado blend is mixed right in with the ground chicken, making its presence felt in every bite.

Serve the burgers with shredded lettuce, for a little crunch, a thin slice of ripe summer tomato and a little smear of canola mayonnaise on the roll. Want to take it to the next level? Top the burger with extra avocado slices.

Chicken

Guacamole Burgers

For the burgers

1/2 cup finely chopped red onion

1/4 cup cilantro, chopped

1/2 medium jalapeno pepper, seeded and minced

1 medium avocado, ripe, cut in 1/2-inch dice

1 teaspoon lime juice

1/2 teaspoon lime zest

1 large egg, lightly beaten

1 pound lean ground chicken

1/2 teaspoon salt

1/4 teaspoon black pepper

To serve

4 golden potato hamburger buns, toasted

Shredded lettuce

Canola mayonnaise

Thinly-sliced tomatoes

To make the guacamole, gently combine the onion, cilantro, jalapeno, avocado and lime juice in a large bowl. In a second bowl, combine the lime zest, egg, ground chicken, salt and pepper until thoroughly mixed. Add the guacamole mixture and mix with a fork until just combined. Form into four 1/2-inch-thick patties, working the mixture just enough so it holds together. (Avoid over-compacting the patties.)

Heat the olive oil in a large nonstick skillet over medium-high. Add the burgers and cook until the bottom is well browned, about 5 minutes (when you slide a spatula under the burger, it should hold its shape). Flip the burgers over and cook another 4 to 5 minutes, until an instant-read thermometer stuck in the center registers 160 degrees. (The temperature will increase another 5 degrees before you eat the burger.) Serve on the toasted rolls, garnished with mayo, lettuce and tomatoes. Serves 4.

Per serving: 473 calories; 23 g fat (5 g saturated fat; 44 percent calories from fat); 43 g carbohydrates; 7 g sugar; 139 mg cholesterol; 704 mg sodium; 27 g protein; 5 g fiber.

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