Burgers hold a very special place in my heart. They’re my indulgent food of choice, deathbed meal, etc. I would eat one everyday if I could. Hopdoddy opening in Houston was one of the best pieces of news I’ve heard all year. ALL. YEAR.
TL;DR? I heart burgers. I also heart my pants fitting, so I need to find a way to eat them on the reg that won’t infringe upon that. Hence this chicken burger and baked sweet potato fries
By ditching the bun and opting for poultry, I’ve kept the burger lower in cals, fat, and carbs, which leaves plenty of room for fries. I won’t insult your intelligence by telling you that baked sweet potato fries are a more petite option than deep fried fries.
And I won’t assault your eyes with anything else but this burger recipe. It’s dinner time.
- avocado oil
- 3-4 oz serving ground chicken
- 1/4 cup mushrooms, finely chopped
- 2 tablespoons onion, finely chopped
- 1 teaspoon coconut aminos
- garlic powder
- salt & pepper
- sweet potato
- chili powder
- 1/4 avocado, sliced
- Preheat your oven to 350 degrees and coat a baking sheet with avocado oil.
- In a bowl, combine your ground chicken, mushrooms, onion, coconut aminos, and a sprinkle of garlic powder, salt, and pepper.
- Shape into a patty and place on your baking sheet.
- Slice your sweet potato and slice into thin shoe strings.
- Place in a mixing bowl and drizzle with avocado oil; toss to coat.
- Add a sprinkle of garlic powder, salt, and chili powder; toss to coat.
- Spread in a single layer on the baking sheet.
- Cook burger and fries for 15 minutes; flip & cook for another 10-15 minutes.
- Top burger with avocado and enjoy!