Lime & Coconut Chicken Burgers with Sweet Potato Fries

From last weeks grilled chicken I was reminded of how much easier it is using the grill to meal prep! So although this recipe calls for frying in the pan, I just threw all of these burgers on the grill. I don't typically choose burger recipes with flour in them because most people don't have coconut or almond flour, but I decided to give this one a try anyways. I think because of the name of this recipe I was expecting a ton of flavor, but my honest opinion is that the burger turned out a little dry. I didn't see fresh coriander at the grocery store though, so I used about 1/8 cup of ground coriander instead, which could have been the reason for the burgers turning out how they did. I topped my burgers with lime juice from the left over lime to give it some more taste and would also recommend topping this with avocado, guacamole, or salsa. Overall, I don't think I set this burger up for success by not using fresh coriander or frying it in the pan with coconut oil, so take my review with that in mind. Let me know if you give this one a try and what you think!
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Lime & Coconut Chicken Burgers 
Ingredients:

• 1kg chicken mince (about 2.2 lbs)
• 1/2 red onion – finely chopped
• Fresh ginger to taste (about 2T), grated
• 2 cloves of garlic, finely chopped
• 1/4 cup (or to taste) chopped coriander
• Zest of one lime
• 2 eggs
• 4 T coconut flour
• Coconut oil for frying
• Salt to taste

Directions:

1. Combine all ingredients in a large bowl and, using clean hands, mix to combine.
2. Using damp hands, shape about 2 T of the mix into a ball and flatten into the pattie size you want.
3. Heat the oil in fry pan and cook the patties for a few minutes each side, or until golden and cooked through.
4. Sprinkle with salt and serve with crispy iceberg lettuce or as a ‘bun-less’ burger wrapped in a lettuce leaf. 

Original recipe found here

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My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.