For a festive fall treat, make this crisp with apples and pomegranate seeds.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
Ingredients
- 1 tablespoon avocado oil, divided
- ½ cup sliced fresh mushrooms
- ½ cup chopped fresh spinach
- ¼ cup chopped onion
- 1 clove garlic
- 1 pound ground chicken breast
- 2 teaspoons chicken soup base (such as Better than Bouillon® Roasted Chicken Base)
- salt and ground black pepper to taste
- 5 sandwich buns
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking pan with 1/2 of the avocado oil.
- Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
- Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
- Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
- Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place each chicken burger on a bun.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 760 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! We loved the burgers!