Heat 2 to 3 tablespoons of avocado oil in a large nonstick skillet over medium-high heat. Allow the skillet to heat up for a few minutes. While the oil is heating, form four burger patties out of the ground chicken mixture. Patties rise in size during the cooking process. You can flatten the patties out or press a thumb print into the center of each patty to prevent the patties from bowing up.

Carefully place the burger patties on the hot skillet and cook for 5 minutes per side, until both sides have a nice golden brown crust. Continue cooking and flipping every 2-3 minutes until the chicken burgers are cooked through. If need be, you can cover the skillet with a lid in order to expedite the process. If at any point the burgers become too brown, reduce the heat to medium.

Chicken is fully cooked at 165 degrees F. To check the internal temperature, insert a meat thermometer into the thickest part of the burgers.

Enjoy your chicken burger patty on a toasted bun or make a lettuce bun. Include your favorite toppings, such as lettuce, tomato, red onion, avocado, ketchup, mayonnaise, and mustard.

My personal favorite toppings? Cheddar cheese, caramelized onions, BBQ sauce, and avocado with a drizzle of ranch dressing. Devious, right?!

Store leftover chicken burger patties in an airtight container in the refrigerator for up to 5 days.