Juicy ground chicken patties get their savory backbone from tangy Dijon mustard, smoky paprika, and a solid hit of garlic and onion powder, then get seared in a hot skillet until deeply golden on the outside and perfectly juicy inside. The real showstopper is the ranch slaw — crisp shredded cabbage and grated carrot tossed in a creamy, herby dressing loaded with fresh dill and lemon juice, piled high on top of each patty for crunch in every bite. A leaf of butter lettuce adds one more layer of freshness before everything gets tucked into a toasted bun. This one's satisfying enough for a weeknight dinner but easy enough to pull off any night of the week, and it's a great pick to add to your gluten free burger rotation. Every component here is straightforward and fresh, so you get big flavor without any fuss.
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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.
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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