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!
1 and ½tablespoonsSriracha sauce (more or less depending on your taste)
2garlic cloves, finely grated
Additional ingredients
5burger buns
1largeripe avocado, mashed
lettuce
sliced tomatoes
Instructions
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 ½ 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.
Notes
Freezer Friendly - Store cooked and cooled ground chicken patties in zip lock bags and thaw at room temperature. Heat in a skillet or microwave or oven. To cook on stovetop : Make the patty as instructed. Heat one to two tablespoons oil in a cast iron skillet over medium high heat. Cook chicken patties, until deep golden on both sides and cooked through (4-5 minutes per side).