Avocado Chicken Sliders + Lemon Garlic Sweet Potato Fries

Some days I just want a burger — no, some days I need a burger, specifically one with all the #eeeeeats: onions, tomatoes, lettuce + ESPECIALLY avocado. I substituted my mayo for avocado once, + I’m never going back. It makes the burger not only taste fresh, but it’s a simple way to cut back on calories + fat + added sodium! Not to mention, there’s SO many things you can do with avocado: whether you want to keep it simple + add slices, or make it into a “dressing” — it’s up to you. If you like it spicy: try mixing avocado + greek yogurt + sriracha. If you like it zesty: try mixing avocado + greek yogurt + a little bit of ranch + spices. Have fun with it! Anddddddd, of course — what’s a burger without a side of fries? We are sharing our Lemon Garlic Sweet Potato Fries recipe!


For Chicken Burgers:

  • 3 boneless, skinless Chicken Breasts
  • 1 cup Green Onions [chopped]
  • ½ cup Chopped Yellow Onion
  • 1 Egg
  • 1 Lemon
  • 1 Avocado
  • ½ Red Onion [sliced]
  • 1 Roma Tomato [sliced]
  • Mustard
  • 5-6 Dinner Rolls

For Seasoning:

  • 1 tbsp Crushed Red Pepper
  • 1 tsp Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tbsp Lemon Garlic Powder [my favorite is Flavor God — but you can use any kind of lemon garlic seasoning]

For Sweet Potato Fries:

  • 2-3 Sweet Potatoes
  • ¼ cup Olive Oil
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Black Pepper
  • 1 tbsp Onion Powder


#1] Preheat the oven to 450F. Slice Sweet potatoes into wedges + place on a baking sheet. Pour over olive oil + seasoning + make sure sweet potatoes are all evenly coated! Cook for 20 minutes turning the fries every 5-10 minutes.

#2] Now for the Chicken burgers! Cut chicken breasts into chunks + throw into a food processor + blend the chicken until it is ground [you can skip this step by using ground chicken but I like frozen chicken breasts because it’s cheaper + stores easily in the freezer].

#3] Blend in the chopped yellow onion + egg + seasoning + green onions + lemon juice. Blend until evenly mixed.

#4] In a warm skillet squeeze in a little lemon juice + spray the pan to keep the burgers from sticking. + using a spoon drop about 2 TBSP sized burgers onto the skillet + cover. Cook for 2-3 minutes + flip. Repeat until cooked thoroughly.

#5] While the burgers cool, slice the rolls in half + toast them! I did this by pulling out the rack of my oven + placing them directly on it! Be sure to watch them because it only takes about 2 minutes! Your sweet potatoes should be done around this time, so TAKE ‘EM OUT.

6] Let’s get to stackin’ those sliders! In a small bowl mash the avocado until smooth + spread a tbsp amount onto the freshly toasted bun + this will make the avocado warm + spread so nice. OMG. Add the burger + tomato slice + red onion slice + drizzle with mustard + top with the other piece of the bun! I used a skewer stick to hold it all together!

#7] EAT UP. My favorite part? These sliders are *light* — they are satisfying, but don’t leave you with that typical burger feeling of  *oh-gosh-if-I-breathe-I’ll-explode* ; )

More Like This

Autumn Roasted Veggie + Pomegranate Flatbread
Avocado-Cilantro Eggs Benedict With Sriracha Glazed Bacon
Black Bean + Quinoa Stuffed Peppers

Enjoy! xox,

Morgan [@morgsimp_inchaarg], LSU CHAARG


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