Chicken Burgers with Dill Pickle Sauce
This is the burger for people who love a little tang with their comfort food. The chicken stays juicy and flavorful, the sauce brings just enough brightness to keep every bite interesting, and the crisp slaw on the side keeps the meal feeling fresh rather than heavy. It has the familiar satisfaction of a classic burger night with a lighter, more vibrant feel that leaves you full and happy instead of weighed down. I think you'll find yourself craving this one long after dinner is over.
Servings: Four
INGREDIENTS
1 pound ground chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Dill Pickle Sauce
1/2 cup plain whole milk Greek yogurt
1/2 cup dill pickles, finely chopped
2 tablespoons pickle brine
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
2 tablespoons fresh dill, finely chopped
Quick Coleslaw
3 cups green cabbage, shredded
1 cup carrots, shredded
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey
4 gluten-free hamburger buns
Fresh dill for serving
1 tablespoon avocado oil
PREPARATION
Make dill pickle sauce: Whisk together Greek yogurt, finely chopped pickles, pickle brine, lemon juice, garlic powder, and fresh dill until combined. Season with salt and pepper. Refrigerate until ready to use.
Make coleslaw: In a large bowl combine shredded cabbage, shredded carrots, lemon juice, apple cider vinegar, and honey. Toss well and season with salt and pepper. Refrigerate until ready to serve.
Season chicken: In a bowl combine ground chicken, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until just combined. Form into 4 burger patties slightly wider than the buns.
Cook burgers: Heat a large cast iron or stainless steel skillet over medium-high heat. Add avocado oil. Cook patties 5 to 6 minutes per side until golden brown and cooked through to 165°F (74°C).
Toast buns: Split buns and toast cut-side down in the skillet for 1 to 2 minutes until lightly golden or toast in toaster oven.
Plate: Spread dill pickle sauce on top and bottom buns. Add chicken burgers and 2 pickle slices to each bun. Serve with quick coleslaw on the side and garnish with fresh dill.
Notes:
The dill pickle sauce can be made up to 3 days ahead and becomes even more flavorful as it sits.
Ground chicken stays juicier when mixed gently and shaped into patties without overworking.
