Eosinophilic Esophagitis Friendly Gluten Free Smoky BBQ Chicken Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground chicken
- ¼ cup gluten free breadcrumbs
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 ½ tsp smoked paprika
- ½ tsp chipotle powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the glaze
- ¾ cup bbq sauce (gluten free certified)
- 1 tsp smoked paprika
- 1 tsp apple cider vinegar
For the slaw
- 2 cups coleslaw mix (shredded cabbage and carrot)
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- salt and pepper, to taste
For serving
- 4 gluten free burger buns
- ¼ cup dill pickle slices (optional)
Instructions
- 1
In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs, beaten egg, smoked paprika, chipotle powder, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb. Refrigerate the patties for 15 minutes to firm up.
- 2
While the patties chill, make the slaw. In a large bowl, whisk together the mayonnaise, 1 tbsp apple cider vinegar, and honey until smooth. Add the coleslaw mix and toss to coat evenly. Season with salt and pepper to taste. Set aside.
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