Chicken-Avocado Burgers with Lemon Aioli and Sautéed Green Beans
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Recipe Details
Story
We're (extremely) firm believers that you can absolutely never have too much avocado. In this Popular Recipe, tender chicken burgers become even juicier with the addition of creamy avocado, which is blended into the patties and sliced on top. Add toasted brioche buns, creamy lemon aioli, and a side of sautéed green beans to the mix, and you've got yourself an all-star dinner.
Tags
Quick facts
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Elana
Nutritional info
- Calories 820
- Protein 41g
- Total Carb 48g
- Total Fat 55g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 2brioche buns
- 8 ouncesgreen beans
- 1avocado
- 1lemon
- 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
Allergens
- Soy
- Egg
- Milk
- Wheat
Cooking Steps
Prepare Ingredients
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.
Form Burgers
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.
Sear 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!