Chicken Burgers with Chipotle Guacamole

I am 3 weeks in on my low carb diet and so far so good….well except for the fact I am reeeeaaaallly missing my morning waffles and OJ.  Oh well, at least I am making slow and steady progress to my goal of being fit and extra fabulous for the holidays!

This weekend I made low fat chicken burgers on the grill (no bun of course).  I skipped my usual usual condiment choice (mayo) and topped the burgers with my kicked-up guacamole.  This is a quick food processor guacamole that boasts a nice chipotle kick.  You can easily make it a little more or less hot by how much chipotle pepper you add.

   

Since my usual burger side, Sweet Potato Fries, were out of the question for a low carb meal so I served my burgers up with a small side salad and some Roasted Asparagus.  This is definitely one of my healthier meals.  The meal was delish and my diet remains intact to heading into week four.

Chicken Burgers with Chipotle Guacamole

Prep time – 5 minutes  -  Cook time: 10 minutes  -  Makes: 4 burgers or 8 mini burgers

  • 1 lb ground chicken
  • soy sauce
  • olive oil spray
  • Kicked-Up Guacamole (recipe below)

Preheat grill on medium high heat.

Form ground chicken  into 4 burgers or 8 mini burgers.  Sprinkle both sides lightly with soy sauce.  Spray both sides with olive oil.

Place burgers on hot grill.  Grill burgers for roughly 4 -5 minutes per side (more or less depending on the thickness of the burgers).  Fully cooked chicken burgers should reach a minimum internal temperature of 165°F.

Remove from grill.  Top with Chipotle Guacamole plus any other burger  toppings of your choice.

 

Chipotle Guacamole

Prep time: 8 minutes  - Cook time: 10 minutes –  Makes: approx  3/4 cup

  • 4 tablespoons olive oil (divided)
  • 1/2 medium sized sweet onion, diced
  • juice from 1 fresh lime
  • 4 cloves of roasted garlic
  • 1/2 teaspoon chopped chipotle pepper in adobo sauce
  • 1 tablespoon water
  • 1 large avocado, pealed with bit removed
  • salt and pepper

Add 2 tablespoons olive oil to large skillet and heat on medium high.  Add 1/2 diced onion and saute for 8-10 minutes.

Place cooked onion, lime juice, chipotle and water into a small food processor.  Pulse until smooth.  Add avocado and give a quick pulse.  Season with salt and pepper if desired.

 Other Recipes You Might Enjoy!

 

 

Roasted Garlic Mayo

 

 

Cornmeal Zucchini Fritters 

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