I first came across a version of this recipe on the Laughing Spatula website. I've made a few changes; this version is how I prefer it. It's gluten-free, full of flavour, and comes together quickly, and has become one of the most requested recipes in my family.  

This batch yields 12 burgers, which is perfect if you're feeding a group or want to save leftovers for later. I usually make the full recipe even if it's just for a few people; these go fast. They also freeze well, so you can prepare them ahead of time and pull them out as needed. 

My Go-To Chicken Avocado Burgers

(Serves 12)

Ingredients:

• 3 lbs ground chicken
• 3 ripe avocados, diced (I add these last to keep the chunks intact)
• 3 - 4 jalapeños, finely diced (remove seeds for less heat)
• 3 garlic cloves, minced
• 1 cup almond flour 
• 1-2 tsp sea salt
• 1 tsp black pepper

Directions:

1. In a large bowl, mix the ground chicken, jalapeños, garlic, salt, pepper, and almond flour until well combined.
2. Gently fold in the diced avocado last so it stays in pieces.
3. Divide the mixture and form into 12 patties.
4. Grill or cook in a skillet over medium heat until fully cooked (internal temp should hit 165°F).
5. Serve on a bun, in a lettuce wrap, or as-is with your favourite sides. 

If you're looking for something to top these with, my Roasted Jalapeño Avocado Sauce works really well. It's got a bit of heat, it's creamy, and it ties in perfectly with the flavours in the burgers. You can spread it on a bun, spoon it over the burger, or drizzle it on top of a bowl if I'm using the patties as a base for something different.  

Please let me know if you try them; I'm always curious to hear how you like them.