Fructose Free Garlic Herb Chicken Burgers with Lemon
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Learn more →Ingredients
4 servings
For the patties
- 1 lb ground chicken
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the lemon aioli
- ⅓ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- salt and pepper, to taste
For serving
- 4 burger buns, split and toasted
- 4 leaves butter lettuce
- 4 slices tomato
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground chicken, minced garlic, parsley, chives, thyme, lemon zest, Dijon mustard, salt, and pepper. Mix with your hands or a fork until just combined — do not overwork the mixture, or the patties will be dense.
- 2
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly without puffing.
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