Spicy Gluten-free Chicken Burger
Juicy, flavor-packed chicken burger recipe with a kick of heat.
- 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
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)
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.