These Mexican Chicken Burgers are so flavourful! The chicken patties are packed with cilantro, jalapeno, lime and Mexican spices and are served with salsa and guacamole. Serve these burgers on a grilled sliced of butternut squash to make them Whole30, Paleo, Grain Free, Gluten Free & Keto!
In a bowl combine the ground chicken, onion, cumin, smoked paprika, crushed garlic, egg, almond flour, juice and zest from 1 lime, jalapeño and cilantro. Using your hands blend everything together so that the seasoning is evenly distributed throughout the ground chicken.
Form the mixture into 5 to 6 patties.
In a bowl combine the chopped tomatoes, onion, cilantro, jalapeño and lime juice. Stir until combined and sprinkle with salt. Taste and add more lime juice or jalapeño as desired. Set the salsa aside.
In a bowl break up the avocado with a fork until its broken into small chunks.
Peel the butternut squash and slice into approximately 1/2 inch thick rounds. Lightly brush the circles with olive oil
Heat a grill to medium high heat. Grill the butternut squash for approximately 3-4 minutes per side until grill marks appear and the squash is slightly tender.
Gril the patties for approximately 6 minutes per side until cooked through.
To serve top a butternut squash circle with lettuce, a chicken patty, smashed avocado and salsa. Serve warm.