Moroccan chicken burger lettuce wraps
- 1 yellow onion
- 4 carrots
- 2 lbs ground chicken
- 1 ½ tbsp minced garlic
- 1 ½ tbsp minced ginger
- 1 ¾ tsp cumin
- ¾ tsp cinnamon
- 2 lemons
- 4 sprays cooking spray
- 3 ½ tbsp chopped mint
- 1 cup greek yogurt
- 2 tomatoes
- 2 avocados
- 1 butter lettuce head
Peel onion and carrot. Grate both into a medium bowl on the large side of a box grater.
Add ground chicken, garlic, ginger, cumin and cinnamon to the bowl with the onion and carrot, along with a pinch of salt and pepper. Juice lemon and add 4 tsp juice to bowl; reserve remaining juice. Use hands to combine thoroughly, and form into 2 patties per person.
Heat a grill, grill pan or heavy skillet over medium-high heat; grease with cooking spray. Cook burgers 6 to 7 minutes on each side, until no longer pink in the center. Remove from heat.
Meanwhile, finely chop mint and transfer to a small bowl. Add greek yogurt, 8 tsp reserved lemon juice and salt and pepper to taste. Mix until combined. Set aside.
Thinly slice tomato and avocado. Trim and wash butter lettuce leaves, keeping them whole.
To assemble, place each burger on a lettuce leaf and top with sauce, sliced avocado and tomato. Wrap lettuce around burger patty and enjoy.