Eosinophilic Esophagitis Friendly Chicken Burgers with Ranch Slaw
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Learn more →Ingredients
4 servings
For the ranch slaw
- 3 cups green cabbage, thinly shredded
- 1 medium carrot, peeled and grated
- 3 tbsp vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and pepper, to taste
For the patties
- 1 lb ground chicken
- ⅓ cup breadcrumbs
- 2 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For serving
- 4 burger buns, split and toasted
- 4 leaves butter lettuce (optional)
Instructions
- 1
In a medium mixing bowl, combine the shredded cabbage, grated carrot, vegan mayonnaise, lemon juice, dried dill, garlic powder, onion powder, salt, and pepper. Toss until the slaw is evenly coated, then refrigerate for at least 15 minutes to allow the cabbage to soften slightly.
- 2
In a large mixing bowl, combine the ground chicken, breadcrumbs, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture, or the patties will be dense.
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