Bun-less Fajita Chicken Burger w/Homemade Guacamole adapted from Prevention RD’s Fajita Chicken Burgers
1 pound organic ground chicken
1 cup fresh kale
1 egg, whisked
2 tablespoons mayo
1 tablespoon olive oil
1/4 cup gf bread crumbs
1/4 cup parmesan cheese
2 tablespoons red pepper flakes
2 tablespoons onion flakes
2 tablespoons minced garlic
salt, black pepper, garlic salt, onion powder, to taste
1 sweet white onion, sliced
2 cups kale
1 bell pepper, sliced
1 medium tomato, sliced
salt and black pepper, to taste
- In a mixing bowl, mix together the burger ingredients until well-incorporated to form into 3-4 patties, about 5 inches in diameter each.
Preheat gas grill to 375 F. Grill burgers 6 minutes per side or until cooked through, flipping halfway through.
- Meanwhile, heat olive oil in a large skillet. Once hot add the onions and kale and cook 4-5 minutes or until softened. Add the bell pepper slices and cook 15-20 minutes or until very tender and slightly caramelized.
- To assemble, spread a little guacamole on plate, top with fresh kale leaves to garnish. Top with burger. Top burger with cheddar cheese, sautéed onions, peppers, and kale then top with two tablespoons more guacamole. Serve immediately.
Photo credit: Yummly.com