Mexican Chicken Burgers

Mexican Chicken Burger.jpg

Serves 6

Go bun-less with this healthy and delicious substitution for a regular cheeseburger and fries. I topped each burger with smashed avocado and salsa but feel free to amp it up by adding other toppings such as grated cheese, jalapenos or pureed black beans.


Chicken Burger:

  • 2 lbs. organic ground chicken

  • 1 pasture-raised egg

  • ½ red onion, finely chopped

  • 2-3 cloves garlic, crushed or finely chopped

  • 1 jalapeno finely diced

  • ¼ cup cilantro chopped

  • 1 tsp. cumin

  • 1 tsp. paprika

  • 3 tbsp. almond flour

  • Juice and zest from 1 lime

  • 2 tablespoons coconut oil

  • A few pinches of sea salt and freshly ground pepper

Everything else:

  • 2 avocados

  • Juice from 1 lime

  • ½ tsp. salt

  • 1 large sweet potato cut into

  • 3 cups kale

  • 2-3 tablespoons extra virgin olive oil

  • Juice from ½ lemon

  • 1 tsp. black sesame seeds

  • Sea salt and freshly ground pepper to taste

  • Freshly prepared salsa or you can make your own by combining: chopped seeded tomatoes, red onion, cilantro, jalapeno, lime and a pinch of salt.


  • Preheat oven to 375 degrees. Slice sweet potato into round slices about ¼ inch thick. Spray, drizzle or toss with a little oil. Place on baking sheet avoiding overlapping slices and bake for 30+ minutes or until edges are browned.

  • In a large bowl combine the ground chicken, onion, garlic, cumin, paprika, almond flour, egg, juice and zest of 1 lime, cilantro and jalapeno, salt and pepper. Blend everything together using your hands so that the seasoning is evenly distributed throughout the chicken meat.

  • Form mixture into 6 patties.

  • Heat 1-2 tbsp. coconut oil and sprinkle sea salt in cast iron skillet over medium-high heat. Add the burgers and cook until the bottom is brown and crispy, about 4 minutes. Flip burgers and cook for another 4 minutes.

  • Remove skillet from stove and place skillet in oven with the sweet potatoes for 10 minutes to make sure they are entirely cooked through and then remove from oven.

  • While burgers are in the oven massage kale in a bowl with 1 tbsp. extra virgin olive oil, juice from ½ lemon, salt and pepper.

  • In a small bowl, smash avocado, juice from 1 lime and season with salt and pepper.

  • When burgers and potatoes are done remove both from oven.

  • To serve, put some of the kale on plate. Place sliced sweet potatoes on top of the kale. Place burger on top of sweet potatoes and top with smashed avocado and salsa.

  • Sprinkle with sesame seeds.

  • Enjoy!