Chicken Avocado Burgers With Sweet Potato Fries And Aioli

Chicken Avocado Burgers With Sweet Potato Fries And Aioli
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Chicken Avocado Burgers with Sweet Potato Fries and Aioli
  • 1 avocado, divided
  • 2 cloves garlic, minced, divided
  • 1 pound sweet potatoes
  • 1 lemon
  • 2 tablespoon olive oil, divided
  • kosher salt
  • black pepper
  • 10 ounce ground chicken
  • 1/4 teaspoon cayenne pepper
  • 2 hamburger buns
  • 2 tablespoon nonfat greek yogurt
  • 2 tablespoon mayonnaise
  1. Preheat oven 450 degrees F.
  2. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Roughly chop ½ of avocado and thinly slice remainder. Mince garlic. Rinse sweet potatoes, cut lengthwise into ¼ inch slices, then cut into ¼-inch sticks. Halve lemon.
  3. On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil, as much cayenne pepper as desired, ¼ teaspoon kosher salt, and black pepper. Arrange in a single layer, transfer to oven, and bake, flipping halfway through, until crisp on outside and tender inside, about 20 minutes total.
  4. While sweet potato fries bake, pat chicken dry with paper towel. In a medium bowl, combine chicken, chopped avocado, ½ of garlic, ½ teaspoon kosher salt, and black pepper. Using your hands, mix well. Divide mixture evenly and form into 2 burgers, about 1-inch thick.
  5. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add burgers and sear until browned on bottom, 6-7 minutes. Flip, cover pan, and sear until cooked through and no longer pink, about 5 minutes more. Remove from pan and set aside. Wipe pan clean. Halve buns and add cut-side down over medium heat and toast until light golden, 2-3 minutes.
  6. While burgers sear, whisk together yogurt, mayonnaise, 2 squeezes lemon juice, and remaining garlic in a small bowl. Taste and add salt and black pepper as needed. Use remaining lemon to brighten a glass of water.
  7. To plate burgers: Top bun bottoms with burgers, aioli, and sliced avocado. Finish with bun tops. Enjoy with a heap of sweet potato fries alongside.