Red Meat Allergy Friendly Cheddar Bacon Chicken Burgers with Scallions
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Learn more →Ingredients
4 servings
For the patties
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 ½ lb ground chicken
- ¾ cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 4 scallions, thinly sliced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For topping
- 4 slices cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For serving
- 4 burger buns, split
- mayonnaise, to taste (optional)
- lettuce leaves (optional)
- sliced tomato (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces. Pour off all but 1 tbsp of the bacon fat from the skillet and set the skillet aside.
- 2
In a large mixing bowl, combine the ground chicken, shredded cheddar, scallions, crumbled bacon, garlic powder, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined — do not overwork the mixture.
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