Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. When it is heated, add some extra-virgin olive oil to the pan (or avocado oil).
Lower the pan’s heat and prep the chicken burgers.
In a medium bowl, add the ground chicken, spinach, coconut flour (optional, but it helps it bind together), oil, garlic, salt and pepper. Use a large spoon to mix it all together (you could also use your clean hands to combine it all together).
Sprinkle a little bit of flour on a plate. Wet your hands slightly and form the meat mixture into burgers (I had 5 burgers, but you could do 4 large ones if you prefer). Place the burgers on the flour and gently pat some on both sides.
Raise the heat of the pan (if it cooled down to much as you prepped the burgers, if it’s still nice and hot, leave it. Mine smokes way too much if I leave it on the higher heat).
Add the burgers to the grill pan when it’s nicely heated up. Use a spatula to gently flatten each burger. Cook
Lower the heat a bit and prep the chicken burgers.
Cook for about 5 minutes on each side, or until it reaches an internal temperatures of 165F.
The avocado mayo comes together in a couple minutes.
In a small food processor or blender, add in the avocado, oil, lime juice and salt. Pulse it all together until it is nice and smooth. You could also add the ingredients to a small bowl and use a fork to mash it all together and stir well to combine. Set aside and cook up the burgers (leave an avocado pit in the avocado mayo to prevent it from browning).
Serve with the avocado mayo and green sides (and wrap with lettuce or buns). Use the avocado mayo same day.