I made this recipe months ago and then forgot to post about it, but I think even though this is more of a summer dish, it would be a welcome favourite any time of year. After all, when is it NOT a good time to be eating burgers, especially burgers as healthy and delicious as this?
This recipe differs from the typical hamburger in that it's made with chicken and spinach instead of beef. Although the original recipe recommends going paleo and eating it as a lettuce wrap or sans bun, Mr. Artist and I ate these with regular hamburger buns and salad.
Avocado is an absolute must with this recipe as it gives your meal a satisfying, creamy fattiness that is otherwise lacking in this dish. When purchasing avocados, give them a firm squeeze to tell how close they are to ripening. A little give in the avocado skin is good and to be extra sure, leave them out on your counter for a couple days so that they are buttery soft and easy to scoop out with a spoon.
Now, onto the recipe! For this dish, you'll need:
While the onions cook down, put in a large bowl all the ingredients for your burgers and use your hands to mix well. Form patties by taking a large ball of meat and rolling it into a ball between your hands, then pat down to form a flat patty.
Place a non-stick large skillet over medium heat. Once skillet is hot, place a couple of your patties down and cook on both sides for 6-8 minutes, or until golden-brown. Once burgers are done cooking, top with onions, slices of avocado and whatever other toppings you like and that's it!
Here's how my burgers turned out:
Total time: the onions take awhile so I'd guesstimate about an hour
Serves: depending on the thickness of your patties, you could get around 5 burgers out of this recipe