Macros for the WHOLE Burger:
456 Cals, 36g Carbs, 12g Fat, 51g Protein
Macros for each Chicken SMASH Burger Patty:
182 Cals, 2g Carbs, 2g Fat, 39g Protein
Macros per 2 Tbsp Serving Avocado Mayo (makes about 9 servings):
35 Cals, 1.5g Carbs, 3g Fat, 0.5g Protein
Ingredients (makes 2 Burgers):
12oz Chicken Breast
30g Green Onion
30g Red Pepper
5g Parsley
2 Cloves Garlic
2 Big Pinches Sea Salt
1 Big Pinch Black Pepper
2 Brioche Buns
42g 2% Colby Jack Cheese
Splash of Chicken Broth
Sriracha
Ingredients for Avocado Mayo (makes about 280g total or about 9 2 Tbsp servings):
1 Large Avocado (About 6oz)
15g Cilantro
2 Cloves Garlic
1 Big Pinch Sea Salt
Juice from 1 Small Lime
60g Water
Directions:
1.) Flatten your chicken breast (I used my fists lol) and then use a knife to chop to a fine mince. You could do this in your food processor but I like it better with the knife. Gives it a better consistency.
2.) Then add the chicken mince to a bowl and add diced green onion, diced red pepper, finely chopped parsley, 2 cloves minced garlic, sea salt and black pepper. Mix to combine and form into two even size burgers.
3.) Now to make your avocado mayo. Add all your ingredients into your food processor and blend till smooth. That simple!
4.) Now it’s time to make the burgers. Preheat your pan on a 7/10 heat. Add one of your burgers to the pan and then press down with your burger press. Cook with the burger press on top for 3-4 minutes on that side. Then flip and add burger press back on top to cook for another 3 minutes.
5.) Then add your cheese on top and add a splash of chicken broth to the pan to help melt the cheese but also give the burgers a bit more juiciness. Add a cover on top to help with this.
6.) Once cheese is melted, it’s time to build the burger! Toasted brioche bottom bun, 2 Tbsp avocado mayo, lettuce, tomato, red onion, chicken smash burger, sriracha, top toasted brioche bun and enjoy!