Chicken Burgers with Cilantro Lime Sauce & Crispy Sweet Potato Fries

We used my grain free, dairy free, dinner rolls for buns –  you can find the recipe HERE. Other good options would be a lettuce wrap as a bun, or an Udi’s gluten free hamburger bun. They hold together pretty well. You could also sandwich the chicken burger with two grilled portobellos or stack it with avocado slices. Lots of options!

South Of The Border Chicken Burgers with Cilantro Lime Sauce

Makes 8 burgers

*Preheat oven to 425 degrees

About 1.7 lbs of Boneless Skinless Chicken Thighs

1  teaspoons of Cumin Powder

1 teaspoon of Dried Oregano

1 teaspoon of Sea Salt

2 oz (about 1/2 can) of Mild Green Chilies

3 Sun Dried Tomatoes (the ones packed in oil)

2 Tablespoons of Fresh Cilantro Leaves

1 Large Clove of Garlic

1 Egg

1 1/2 teaspoons of Avocado Oil

In a food processor (you can also use ground chicken and just chop and mix ingredients in), add all the ingredients and pulse several times. Then turn on low until all ingredients are incorporated (see picture above). Line a baking sheet with parchment paper. Spoon 8 mounds of chicken onto the parchment and lightly form into a patty. Set aside.

Crispy Sweet Potato Fries 

I have found that one large sweet potato works well for 2 of us. Adjust accordingly.

1 Large Sweet Potato, cut into 1/8 to 1/4 inch sticks

1 1/2 Tablespoons of Sweet Potato Flour

Sea Salt

Garlic Powder

About 1 1/2 Tablespoons of Avocado Oil

Line a baking sheet with parchment and set aside. In a large bowl, toss the sweet potato sticks with sea salt and garlic powder, be generous. Then toss with the sweet potato flour until all the sticks are lightly coated. Drizzle with the avocado oil and season and toss again until coated. Line them on the parchment covered baking sheet leaving a bit of room between them to allow for crisping.

Bake for 15-20 minutes, then remove from oven and flip. Place them back into the oven along with the chicken burgers. Bake the chicken burgers for 15-17 minutes. Keep an eye on the sweet potato fries, if you feel they are becoming too dark, remove them and continue cooking the burgers.

*I cut up red onion, tomato, and lettuce as toppings. Also, the last couple minutes of baking, I topped a couple of the burgers with Daiya Jalapeno “Cheese”.

While the burgers and fries are cooking, make the sauces:

Cilantro Lime Sauce 

3/4 Cup Mayo

1 Tablespoon of Fresh Cilantro

1 Small Clove of Garlic

1 teaspoon of Oregano

Juice of 1 Lime

2 teaspoons of Coconut Sugar

Pinch of Chili Powder

Pinch of Sea Salt

I used a Nutribullet to mix mine together but a blender would work fine too. Just add all the ingredients and mix.

Spicy Sweet Potato Red Sauce

This is the easiest sauce to make! We love it on sweet potato fries and beef burgers too. I haven’t ever measured, I just eyeball it and fit it to our spice preference which is very spicy.

Mayo

Ketchup

Sriracha Sauce

If I had to guess I’d say 1/2 C of mayo, 1/4 C of ketchup, and a couple Tablespoons of the Sriracha sauce. SO tasty!