Yummy baked chicken burger with sneaky veggies is loaded with cauliflower, carrot, pepper jack cheese, mashed avocado and Sriracha mayo. Weeknights, lunches, lunch box (yes...scroll down for how-to) or just about anytime!
Course: Main Course
Author: Maria Doss
Baked Chicken Burger Patty
1cupgrated cauliflower (grated in the coarse side of the box grater)
1cupgrated carrot (grated in the coarse side of the box grater)
1cup grated pepper jack cheese (or Monterey jack )
1/8teaspoonred pepper flakes (more if you like it spicy)
3/4 cup mayonnaise
1 and 1/2tablespoonsSriracha sauce (more or less depending on your taste)
2garlic cloves, finely grated
1largeripe avocado, mashed
Make Baked Chicken Burger Patty
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with non-stick spray.
Place all ingredients in a large bowl. Mix well with hands.
Divide into 5 equal portions and shape into a disc about the diameter of your bun (about 3 1/2 inch). (If using very large buns, then you could make 4 burgers instead of 5)
Place on the prepared baking sheet and spray a coating of non-stick cooking spray on top.
Bake for 21-25 minutes, until cooked through.
Place pan on a wire rack to cool slightly.
Make Sriracha Mayo
Stir all ingredients together and refrigerate until serving time.
Assemble Baked Chicken Burger with Sneaky Veggies
Top the bottom of a burger bun with some mashed avocado, top with a chicken patty, Sriracha mayo, tomato slices and lettuce. EAT.
To pack Baked Chicken Burger with Sneaky Veggies for lunch box
Place a burger patty and the burger bun in a lunch box along with tomato slices and lettuce on the side. Place Sriracha mayo in small jello shot contiainer. Assemble before eating. (I have chosen to skip avocado when packing for lunch due to obvious reasons)