Nickel Allergy Friendly Cajun Chicken Burgers with Peppery Spice
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Learn more āIngredients
4 servings
For the patties
- 1 lb ground chicken
- 1 tsp smoked paprika
- Ā½ tsp cayenne pepper
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp dried thyme
- Ā½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- Ā½ tsp freshly ground black pepper
- Ā¾ tsp kosher salt
- 1 tbsp olive oil
For the remoulade
- ā cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tsp lemon juice
- Ā¼ tsp smoked paprika
For serving
- 4 burger buns, split
- 4 leaves green leaf lettuce
Can be omittedgreen leaf lettuce
- 4 slices tomato
- 4 slices dill pickle (optional)
Instructions
- 1
In a small bowl, stir together the mayonnaise, Dijon mustard, hot sauce, lemon juice, and 1/4 tsp smoked paprika until smooth. Refrigerate the remoulade until ready to serve.
- 2
In a large mixing bowl, combine the ground chicken with the smoked paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and kosher salt. Mix with your hands until the spices are evenly distributed, then divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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