Tangy Chicken Burger

Tangy Chicken Burger

DOWNLOAD THE RECIPE CARD HERE

This recipe is perfect for when you want to lighten up your burger routine. These tangy burgers work great on the grill or in a non-stick skillet. And the secret ingredient, a little bit of mayo, keeps them from drying out even if you use only ground white meat chicken breast.

If you need a lower potassium version, leave off the avocado.

The other great part of this recipe is that the final product is delicious, without adding a bun or a slice of cheese. That keeps it as a low sodium burger option.

INGREDIENTS:

1 pound of ground chicken
1 teaspoon of your favorite no sodium seasoning (Ms. Dash is a great option)
½ cup of chopped onions
¼ teaspoon kosher salt (Optional)
1 tablespoon homemade mayonnaise (or 1 egg and 1 tbs of extra virgin olive oil)
1 avocado, removed from the skin and sliced

DIRECTIONS:

1. Mix all ingredients (except for avocado) together in a large bowl
2. Shape into five burger patties
3. Preheat non-stick skillet or grill to medium heat
4. Place burgers on the skillet and cook for 4-6 minutes until browned
5. Flip and cook another 4-6 minutes until the burgers start to brown
6. Turn heat down to medium-low, cover and cook until burgers are at least 175 degrees on the inside

Top with avocado and serve with a dollop of mustard on the side.  Pairs well with a clementine and a side of my quick spinach (Watch me make it here!)

NUTRITION PROFILE:
Yield: 5 Patties
Serving Size: 1 Patty
Calories (kcal) 275.39
Protein (g) 23.07
Carbohydrates (g) 3.86
Total Dietary Fiber (g) 2.12
Total Sugars (g) 0.78
Added Sugar (g) 0
Fat (g) 18.40
Saturated Fat (g) 4.14
Cholesterol (mg) 76.57
Calcium (mg) 16.96
Magnesium (mg) 26.98
Phosphorus (mg) 168.35
Potassium (mg) 331.75
Sodium (mg) 95.75 Low Sodium

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