Gluten Free Chicken Burgers
A juicy chicken burger made with ground chicken, lime juice, and cilantro.
Servings: 4 Burgers
Ingredients
- 1 pound ground chicken (Note 1)
- ¼ cup green onion tops (Note 2)
- ¼ cup red bell pepper minced
- ¼ cup fresh cilantro chopped
- 2 teaspoons lime zest
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- avocado oil for cooking
- Toppings: pepperjack cheese, avocado slices or guac, tomato slices, fresh lime juice
- Serving: gluten free hamburger buns, lettuce wraps, or on a salad
Instructions
- In a medium mixing bowl add the ground chicken, green onion tops, bell pepper, chopped cilantro, lime zest, lime juice, cumin, salt, and red pepper flakes. Stir until combined.
- Form the chicken mixture into four chicken patties.
- Preheat the Blackstone or skillet to medium-high heat. Add a splash of avocado oil or a neutral oil. Gently place the chicken patties in the heated oil. Cook for 3-4 minutes a side or until cooked to an internal temperature of 165 degrees F.
- Place a slice of cheese on top of each burger if using. Allow to melt and then remove.
- Serve each burger on a toasted gluten free bun or a large lettuce leaf. Add toppings if using.
Notes
Note 1: Use ground chicken breast for a leaner option or ground chicken, including dark meat, for a juicier option.
Note 2: To keep this low FODMAP, only use the green part of the green onions.
Storage Notes: Keep any leftover chicken burgers in an airtight container in the refrigerator for up to four days. Reheat in the microwave for 1-2 minutes or until heated through.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 pattyCalories: 146kcalCarbohydrates: 21gProtein: 11gFat: 7gSugar: 4g
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