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Spicy Gluten-Free Chicken Burger


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These burger patties are juicy, full of flavor, and perfect as a light midweek entree or for grilling on the weekend! I love how easy these patties come together and the punch of flavor they bring. If you love food with a little heat, these are perfect! This recipe includes directions for cooking on an indoor stovetop and outdoor grilling.

These burgers have shredded cheddar cheese, diced jalapeños, and some delicious spices to balance it all out. I don’t use the typical bread crumbs in this recipe which keeps them gluten-free.


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Since chicken is leaner than beef, it can be difficult to make a juicy burger. I use a few simple ingredients and techniques to keep the burgers from drying out. If you are following my “Brilliant Burger” episodes on Instagram you will recognize some of these tips!

Tips for perfect chicken burger patties

  1. Mayonnaise. A little bit of mayo helps add moisture and fat that is not in ground chicken.
  2. Tapioca flour. This is the perfect gluten-free binder. It helps the burger patties retain their shape and not fall apart.
  3. Indent the middle. This is important in most burger recipes! It helps ensure the patty cooks evenly.
  4. Don’t over-mix. Over-mixing the meat will create a tough patty. Mix just to combine
  5. Meat thermometer. (Affiliate link) Seriously, buy one already! All your food will be juicy and not overcooked from guessing when the meat is done. This is especially important when it comes to lean meat like chicken that doesn’t have a lot of forgiveness for overcooking.

Grab your ingredients and let’s grill up these fantastic spicy chicken burgers. Let me know if you make them in the comments!

gluten-free spicy chicken burger with lettuce, tomato, onion, mayo

Spicy Gluten-free Chicken Burger

Sarah
juicy, flavor-packed chicken burger recipe with a kick of heat.
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Main Course
Cuisine American
Servings 4 burger patties

Ingredients
  

  • 1 pound ground chicken
  • 1 egg
  • 1/2 tbsp mayonnaise
  • 4 cloves finely diced garlic
  • 1/4 cup very finely diced jalapeños jarred, pickled or fresh
  • 1/3 cup shredded cheddar cheese
  • 1/2 tsp sea salt
  • 1 tbsp tapioca flour or arrowroot flour/starch

Instructions
 

  • Combine all the ingredients in a bowl and gently mix until just combined.
  • Take 1/4 of the mixture into your hand (wet your hands with a little oil to prevent sticking) and form into a patty shape. Use your thumb to indent the middle of each patty. This ensures even cooking.
  • If using outside grill, heat it on medium high heat. Place meat patties on the grill for about 5 minutes until it releases easily from the grill to flip. Grill the other side for about 3-4 minutes until the internal temperature reaches 165 degrees.
    If cooking indoors, heat a cast iron skillet to medium heat with 1 tablespoon of avocado oil. Once the oil is hot add patties (don't overcrowd!) to the skillet. Once browned on one side (about 6-8 minutes), flip until cooked through to 165 degrees.
  • Top with any topping/sauce you like and ENJOY!
    (I love mayonnaise, lettuce, tomato, more jalepenos and sliced cheddar cheese on top)

Notes

Storage: Store cooled chicken patties in an airtight container in the fridge for 3-4 days. To reheat I love using an  air fryer for 3 minutes per side so they are crispy!
Gluten-free buns: I love Schär brand gluten-free buns! They are pillowy and so delicious. I also love using butter lettuce to wrap my burger in for a lighter lunch/dinner. 
 
Keyword burger, grilling, quick, summer

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