I’ve had my fair share of burgers and dogs this summer, and I have to admit, the hot-off-the-grill, no-frills fare really never gets old. Moving into a new season, I’m not quite ready to say goodbye to the summer staples, but I will be looking to make some healthier swaps to take my weekend poolside indulgence into more nutritious weeknights.
Exhibit A is today’s recipe, where a beef patty has been swapped for leaner ground chicken, a buttery bun has been replaced with bibb lettuce wraps, and Asian-inspired herbs and spices join the party for some added freshness.
Ready for a healthier version of your favorite burger? Keep reading to see how easy this recipe really is.
Firing up the grill can feel like a lot for a weeknight. Instead, we love having a simple cast iron grill pan on hand, which gets the same job done on top of the stove.
While this meal makes for a great weeknight dinner, it’s also the perfect dress-your-own main course for a casual dinner party. Just pair with a refreshing cocktail and dinner is served.
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1/2 cup chopped cilantro
- 2 tablespoons fresh mint
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- zest of 1 lime
- Bibb lettuce
- sliced avocado
- seedless cucumber
- fresh cilantro
- Combine everything in a bowl and mix well, then shape into 6 patties.
- Heat a grill or sauté pan over medium-high. Heat a teaspoon olive oil, then grill the burgers on each side until just cooked through, about 3 minutes per side.
- Top a Bibb lettuce leaf with a burger, avocado, cucumber slices, & cilantro. Eat up!
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