Chipotle Chicken Burgers (Paleo & Whole30)

Free from gluten, nuts and grain.

Paleo Friendly & Whole 30. 

PREP TIME: 15 MINS | COOK TIME: 10 MINS | SERVINGS: 4

These Chipotle Chicken Burgers are loaded with amazing flavours and perfect on a grilled sweet potato (hormone balancing) bun. Topped with chipotle ranch sauce, avocado and sprouts for a delicious, fun, and healthy burger that will most likely become your new favourite. Paleo, Whole30, gluten-free, nut free.

Equipment:

• Cast Iron Skillet
• Mixing Bowl
• Whisk 

Ingredients:

For the burgers and sweet potato buns:

• 4 slices organic sweet potato from a wide sweet potato slices about 1/2 inch thick
• 1 Tbsp organic olive or coconut oil to coat potatoes plus celtic sea salt and pepper
• 450g ground organic chicken thighs preferable, not too lean
• 3/4 tsp smoked organic paprika
• 1/4 tsp chipotle chile powder omit for less spice
• 1/2 tsp fine grain celtic sea salt
• 1 tsp organic onion powder
• 1/2 tsp organic garlic powder OR 2 garlic cloves minced
• 1/2 tsp organic cumin
• a few drops of hot sauce or as per preference
• oil to brush on grill
• Slices organic avocado and greens or organic sprouts to serve

For the chipotle ranch sauce/topping

• 1/2 cup homemade organic mayo or purchased paleo mayo
• 1/2 tsp chipotle chile powder
• 1 tsp fresh organic lemon or organic lime juice
• 1 tsp organic onion powder
• 1/2 tsp organic garlic powder
• 1/2 tsp organic smoked paprika
• 1 tsp dried organic chives optional

Instructions

First, make the chipotle ranch sauce:

• Whisk together all ingredients and either chill in the fridge if making ahead of time or set aside until ready to use.
• to grill the sweet potato buns:
• Coat the sweet potato slices well with oil, sprinkle with sea salt and pepper, and brush grill with oil.
• Preheat grill to medium and grill sweet potatoes about 5 minutes on each side while grill is covered, or until they are browned on the outside and fork tender. Adjust the heat if they begin to brown too much.

For the chicken burgers:

• Combine the ground chicken and seasonings (for the burgers) in a bowl and form into 4 patties. Brush the grill well with oil and heat to med/hi heat. Place the patties on the grill and cook 3-5 minutes on each side, until juices run clear and outside is crisp and browned.
• Serve each patty over a sweet potato bun and top with sliced avocado, sprouts or greens, chopped chives or green onions, the chipotle ranch sauce and extra hot sauce if desired. Enjoy!

Recipe Notes

You can also make both the sweet potatoes and burgers in a large cast iron skillet following the exact same instructions.

Nutrition

• Calories: 398kcal
• Carbohydrates: 3g
• Protein: 20g
• Fat: 33g
• Saturated Fat: 8g
• Cholesterol: 109mg
• Sodium: 555mg
• Potassium: 640mg
• Fibre: 1g
• Sugar: 0g
• Vitamin A: 1585IU
• Vitamin C: 8.5mg
• Calcium: 17mg
• Iron: 1.7mg