Gluten Free Smoky BBQ Chicken Burger
Smoky, saucy, and piled high with creamy slaw, this is the kind of burger that makes you forget you're working around any dietary restriction at all. The patties are built with ground chicken, gluten free breadcrumbs, and a bold spice blend — smoked paprika, chipotle powder, garlic, and onion powder — so every bite has serious depth before the glaze even enters the picture. That glaze is the real showstopper: a certified gluten free BBQ sauce warmed with extra smoked paprika and a splash of apple cider vinegar, brushed on generously while the patties finish on the grill. One of the trickiest parts of a burger like this is the bun, but toasting gluten free buns cut-side down on the same grill gives them a golden, slightly crisp edge that holds up beautifully under all the toppings. The quick honey-vinegar slaw adds crunch and a little brightness to balance the smokiness, and optional dill pickles bring just enough tang to tie everything together. This recipe makes four burgers, so it's an easy win for a weeknight dinner or a backyard cookout where you want everyone eating the same delicious thing.
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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
- 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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