← Back to Week of March 16–20, 2026 Friday

Chicken Burgers with Fries and Side Salad

Prep time: ~12 min | Cook time: ~22 min

How many people are you feeding?

**This will update grocery list and recipe quantities**

Ingredients

  • 4 whole chicken burger patty
  • 4 whole burger bun
  • 4 leaf lettuce
  • 1 large tomato
  • 1 whole avocado
  • 1 tbsp olive oil
  • 1 24 oz bag frozen fry
  • 4 cup mixed greens (Side: Side Salad)
  • 1 large tomato (Side: Side Salad)
  • 1/4 whole red onion (Side: Side Salad)
  • 1/4 cup pumpkin seed (Side: Side Salad)
  • 2 tbsp balsamic vinegar (Side: Side Salad Dressing)
  • 2 tbsp olive oil (Side: Side Salad Dressing)

Tips & Substitutions

  • Substitute: turkey burger patties instead of chicken
  • Substitute: black bean burger patties for a vegetarian option
  • Lightly toast the burger buns in the same pan after cooking the burgers for extra flavor.
  • Slice the red onion very thin so the salad stays balanced and not overpowering.

Instructions

  1. Preheat oven to 425°F. Spread 1 bag frozen fries on a baking sheet and bake 20–22 minutes, flipping halfway, until crisp and golden.
  2. Heat 1 tbsp olive oil in a skillet over medium heat.
  3. Cook 4 chicken burger patties 5–6 minutes per side until heated through and lightly browned.
  4. Slice 1 large tomato and 1 whole avocado for the burgers.
  5. Toast 4 burger buns in the skillet 1–2 minutes if desired.
  6. Assemble burgers with lettuce, chicken patties, tomato slices, and avocado on each bun.
  7. Side: Side Salad – In a large bowl combine 4 cups mixed greens, diced tomato from 1 large tomato, and thinly sliced 0.25 whole red onion. Sprinkle 1/4 cup pumpkin seeds on top.
  8. Side: Side Salad – Whisk 2 tbsp balsamic vinegar with 2 tbsp olive oil and toss with the salad just before serving.
  9. Side: Fries – Remove fries from oven once crisp and serve alongside burgers.