The following recipe and photography were provided by our partner, Kayla Breeden Falconer of Kayla’s Kitch and Fix.
There’s nothing quite like the sight and smell of a juicy burger sizzling away on the grill! While beef is the baseline ingredient for most burgers, I find chicken to be a bit lighter on a hot summer day.
If you know me, you know that I like to keep my meals clean but come cookout season, that can become a challenge! If you or your seasonal guests are looking to make summer meals a little healthier, look no further than these Sundried Tomato Chicken Burgers!
Loaded with flavor from the inside of the patty to the Avocado Basil Ranch Slaw piled on top, these burgers are a refreshing take on a grilling season staple that are also paleo and Whole30-approved thanks to a list of wholesome ingredients and a vibrant and crunchy lettuce bun!
Burger season has never looked or tasted better!
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For the Burgers
- 2 lbs. ground chicken
- 1/2 yellow or white onion, diced
- 4 garlic cloves, finely chopped
- 2 Tbsp. Heinen’s sundried tomatoes, roughly chopped
- 1 tsp. Heinen’s dried oregano
- 1 tsp. Heinen’s dried basil
- 1 tsp. salt
- 1 tsp. pepper
For the Avocado Basil Ranch Slaw
- 2 medium avocados
- 1 cup compliant coconut milk (such as lite canned)
- 2 tsp. Heinen’s garlic powder
- 2 tsp. Heinen‘s onion powder
- 2 tsp. chives
- 1 Tbsp. cilantro
- 1/2 tsp. dill
- Juice of ½ lemon
- 1/2 tsp. salt
- 1/4 cup fresh basil
- 1 12-16 oz. bag shredded cabbage mix
- Red onion
- Lettuce wraps
- Allow the ground chicken to come to room temperature for about 45 minutes.
- Prep the Avocado Basil Ranch Slaw. Add all of the ingredients, aside from the shredded cabbage mix, into a food processor or blender and blend until smooth.
- In a large bowl, mix together the cabbage mix and the avocado basil ranch until evenly combined.
- To make the burgers, combine all ingredients in a large bowl. Using your hands, gently fold all of the ingredients together until evenly distributed. Be sure not to over mix or the burgers will fall apart.
- Separate the chicken mixture into 6-8 equal parts then, one by one, roll each portion into a ball. Roll each ball into one hand with light force to rid of any air pockets. This will also help flatten the meat into a burger vs. a ball.
- Cook the burgers on the grill or on the stove. I recommend using the stove if you are new to grilling, or on the grill with foil. Either way, have avocado oil or olive oil ready to avoid any sticking.
- Once cooked through, assemble the burgers with your favorite burger fixings, such as lettuce wraps, red onion, tomato and of course, the Avocado Basil Ranch Slaw.