You guys, last week we made two fabulous meals from Plated!! Chicken Avocado Burgers with Sweet Potato Fries & Aioli ↑↑ and Sausage, Summer Squash, and Corn Stir-Fry with Basil and Sweet Peppers ↓↓ They were amazing and I’m in love with this service. And today, you get the recipe for these deeeelcious burgers.
Most of the time I love getting creative with meals, trying new things without a recipe and hoping they turn out (a whole lotta fingers crossed goin’ on in my kitchen!) I know I’m a food blogger and I’m supposed to be full of meal ideas, cranking out new recipes every single night and all but actually, I really enjoy following a recipe and not making it up as I go 🙂
With three little busy boys, some days I don’t have the time or energy to think about dinner. Or worry about running to the store with all three of them to get a few items needed for dinner.
Sometimes, I want someone else to do the planning. I want groceries to show up on my door step with a recipe for a fresh, tasty meal to make with it all. Every busy mom’s dream right?!
Then my first Plated box showed up on my doorstep and rocked my world. Have you heard of it? Have you tried it? Do you love it like I do?
Take a look at how it works….
It’s pretty straigh forward. You get to pick your meals and pick your dates for delivery. Then just like that, voila!, everything you need plus the recipe for the meals shows up! Our box arrived on a Friday, which was awesome because I really don’t like cooking on the weekends. We usually go out one night and so for our night in, we made these Chicken Avocado Burgers. Of the two meals sent, this was definitly my favorite.
I love that the meals are simple and come from fresh ingredients too!
Get the recipe for these delicious burgers here but be sure to check out Plated and give it try! New customers receive 2 free plates when you order 4 plates!
- 1 avocado, divided
- 2 cloves garlic, divided
- 1 pound sweet potato
- 1 lemon
- 1/4 teaspoon cayenne pepper
- 10 ounces ground chicken
- 2 hamburger buns
- 2 hamburger tablespoons non-fat Greek yogurt
- 2 tablespoons mayonnaise
- baking sheet
- medium nonstick pan with lid
- 2 tablespoons olive oil
- kosher salt
- black pepper
- Prepare Ingredients: Preheat oven to 450. Halve avocado and discard pi. Using a spoon, carefully scoop ou flesh and discard skin. Roughly chop half of avocado and thinkly slice remainder of avocado. Mince garlic. Rinse sweet potato and cut lengthwise into 1/4-inch planks, then cut each plank into 1/4-inch strips. Halve lemon.
- Roast Sweet Potato Fries: On a baking sheet, toss sweet potato with 1 tablespoon olive oil, as much cayenne pepper as desired, salt, and black pepper. Arrange in a single layer and roast until crisp on outside and tender inside, about 20 minutes, flipping halfway through.
- Make Burgers: While sweet potato fries roast, pat chicken dry with paper towel. In a medium bowl, combine chicken chopped avocado, half of garlic, 1/2 teaspoon kosher salt, and black pepper. Mix by hand to combine well. Form into 2 equal patties, about 1-inch thick.
- Cook Burgers: 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add burgers and cook until browned on bottom, 6-7 minutes. Flip, ocver pan, and continue to cook until no longer pink, about 5 minutes more. Transfer to a plate. Wip pan from burgers clean, and add hamburger buns cut-side down over medium heat, toasting until light golden, 2-3 minutes.
- Make Aioli: While burgers cook, in a small bowl, whisk together yogurt, mayonnaise, 2 squeezes lemon juice, and remaining garlic. Taste and add sat and black pepper as needed. Use remaining lemon to brighten a glass of water.
- Plate Burgers: Divide sweet potato fries and bun bottoms evenly between 2 plates. Top with burgers, then aioli, then remaining sliced avocado. Finish with bun tops and serve.
- * cayenne pepper is spicy is spicy, so feel free to add less or omit
- * for even cooking, try to make the burger patties same size
- SOURCE: Plated.
Leave a Reply