gluten-free buns, for serving (sub butter lettuce leaves for Paleo, Whole30, and Grain-Free)
½ avocado, pitted and thinly sliced
½ red onion, thinly sliced
Method
In a large mixing bowl, combine the ground chicken, chipotle ranch, salt, pepper, and arrowroot flour. Using clean hands, mix until well combined. Form the chicken into 4 equal sized chicken patties (damp hands help if you are having trouble forming the chicken into patties). Set aside.
Heat a large skillet over medium-high heat and cook bacon until crisp. Transfer to a paper-towel lined plate and set aside.
Discard excess bacon fat, reserving 1-2 tablespoons in the skillet for cooking the chicken burgers.
Place the chicken patties in the skillet with the bacon fat and cook until golden brown on both sides and cooked through, about 3 minutes per side.
Serve the chicken patties in a bun or lettuce leaves topped with a drizzle of the chipotle ranch, the avocado, bacon, and red onion. Enjoy!
