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Chicken Burgers

Chicken Burgers over Roasted Pepper Salad with Creamy Basil Dressing and Avocado

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These chicken burgers skip the bun in favor of a big, colorful salad. Tangy, creamy basil dressing coats tender lettuce leaves, which are topped with avocado and roasted shallots and mini peppers. The chicken burgers are laced with garlic and Worcestershire for depth of flavor; then, everything's garnished with almonds, scallions, and more dressing for good measure.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Grace

By Chef Grace

  • Calories 720
  • Protein 36g
  • Total Carb 21g
  • 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

  • basil
    • 1/8 ounce
    • basil
  • mini sweet peppers
    • 3
    • mini sweet peppers
  • scallions
    • 2
    • scallions
  • shallot
    • 1
    • shallot
  • garlic
    • 1 clove
    • garlic
  • sour cream
    • 3 ounces
    • sour cream
  • white wine vinegar
    • 2 teaspoons
    • white wine vinegar
  • vegetarian Worcestershire
    • 1 tablespoon
    • vegetarian Worcestershire
  • ground chicken
    • 12 ounces
    • ground chicken
  • sliced almonds
    • 2 tablespoons
    • sliced almonds
  • mixed lettuces
    • 3 ounces
    • mixed lettuces
  • avocado
    • 1
    • avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • blender or food processor (optional)
  • plastic wrap
  • 12" large nonstick pan with lid

Allergens

Soy, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Pick basil leaves, discarding stems. Quarter mini peppers lengthwise, discarding seeds and stems. Trim and discard scallion roots; thinly slice, keeping whites and light greens separate from dark greens. Peel shallot, quarter, and separate layers. Mince garlic. On a foil-lined baking sheet, toss mini peppers and shallot with 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper.

  2. Roast peppers and make dressing

    Roast peppers and make dressing

    Roast peppers and shallot until tender and slightly charred, 12-14 minutes. Meanwhile, in a blender or food processor, combine sour cream, white wine vinegar, basil, scallion whites and light greens, half of Worcestershire, half of garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired; blend until smooth. Set aside.

  3. Form burgers

    Form burgers

    In a medium bowl, combine remaining garlic, remaining Worcestershire, ½ teaspoon salt, and black pepper as desired, 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 (to help them hold their shape as they cook).

  4. Fry almonds

    Fry almonds

    While burgers chill, heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add almonds and fry, stirring frequently to prevent burning, until golden and toasted, 2-3 minutes. Transfer to a plate and season with ⅛ teaspoon salt and black pepper as desired. Wipe pan clean for the next step.

  5. Cook burgers and slice avocado

    Cook burgers and slice avocado

    Place pan from almonds over medium heat with 1 tablespoon olive oil. When oil is shimmering, add burgers and sear until browned on bottom, 5 minutes. Flip, cover pan, and sear until cooked through and no longer pink, 5 minutes more. Remove pan from heat. Meanwhile, pat mixed lettuces dry with paper towel and place in a large bowl. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.

  6. Plate chicken burgers

    Plate chicken burgers

    To bowl with mixed lettuces, add half of creamy basil dressing; toss to coat, then divide between serving plates. Top with chicken burgers, avocado slices, and roasted peppers and shallot. Drizzle over remaining dressing. Garnish with almonds and scallion dark greens. Enjoy!

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