|10 min||10 min||7|
|1/2 avocado(s)||Avocado (sliced, for topping)|
|1/2 cup||Baby spinach (for topping)|
|1/2 cup||Basil pesto (or pesto flavour of choice)|
|454 gm||Chicken, ground, lean|
|1 tsp||Coconut oil|
|1/4 cup||Goat cheese, semi-soft|
|1 1/2 cup||Quinoa, cooked|
|1 medium||Tomato (sliced, for topping)|
In a large bowl, add cooked quinoa, pesto and goat cheese into the ground chicken. Using your hands, thoroughly combine the ingredients. Using a 1/2 cup measuring cup, scoop the burger mixture into circular flat “patties”.
In a large skillet over medium heat, melt the coconut oil to coat the bottom of the pan. Place 3- 4 burger patties in the pan, gently lifting them to avoid sticking. Cook for 5 minutes on each side until golden brown and cooked through.
Serve burgers on a cabbage leaf “bun" or on a bed of mixed greens.
Top with sliced avocado, remaining pesto, plain Greek yogurt or your favourite burger toppings!