Chicken-Avocado Burgers with Lemon Aioli and Sautéed Green Beans
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 2brioche buns
- 8 ouncesgreen beans
- 2 clovesgarlic
- 12 ouncesground chicken
- 2 packetsmayonnaise
- 2 tablespoonsnonfat Greek yogurt
- 1/4 teaspoonMaldon sea salt
What You’ll Need
- plastic wrap
- 12" large nonstick pan with lid
Slice buns open horizontally, if they arrived whole. Rinse green beans and trim and discard ends (line up the ends to cut them all together). Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Roughly chop 1 half and place in a medium bowl for making burgers; thinly slice remaining avocado and set aside until ready to serve. Halve lemon. Mince garlic.
Add half of garlic, ½ teaspoon kosher salt, and pepper as desired to bowl with chopped avocado and stir to combine, then add chicken. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Place burgers on a plate, cover with plastic wrap, and chill in refrigerator for at least 5 minutes (this will help them hold their shape as they cook).
Sauté Green Beans
While burgers chill, heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add green beans and sauté, stirring, until bright green and tender, about 4 minutes. Remove pan from heat. Squeeze over juice of ½ lemon and season with ¼ teaspoon kosher salt and pepper as desired. Transfer to serving plates, reserving pan for searing burgers.
Wipe pan from green beans clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add burgers and sear until browned on bottom, 5 minutes. Flip, cover pan, and continue searing until cooked through and no longer pink, 5 minutes more. Transfer burgers to a plate and set aside. Wipe pan clean and reserve for toasting buns.
Make Aioli and Toast Buns
While burgers sear, in a small bowl, stir together mayonnaise, Greek yogurt, juice of remaining lemon, and remaining garlic. Season with ⅛ teaspoon kosher salt and pepper as desired. Arrange buns cut-side down in pan from burgers over medium heat and toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates with green beans.
Plate Chicken-Avocado Burgers
Sprinkle Maldon salt over sautéed green beans. Layer bun bottoms with chicken-avocado burgers, then sliced avocado, then lemon aioli. Finish with bun tops and dig in!