These easy and healthy Sun-dried Tomato Chicken Burgers are Whole30 and paleo compliant while bursting with delicious flavor. They are paired perfectly with Avocado Basil Ranch Slaw and can be served in whatever bun you so choose (depending on your dietary needs, of course).
This recipe was created in partnership with Heinen’s
Sun-dried Tomato Chicken Burgers
Whether you opt to cook these on the grill or on a stove, these burgers are sure to be loved by everyone. The flavors are perfect for warmer weather and are super good for you while being easy to whip up.
Avocado Basil Ranch Slaw
To go with burgers, I always love to whip up some easy and delicious slaw that’s sneakily good for you too. This Avocado Basil Ranch Slaw is no exception! It’s made with simple ingredients and spices and comes together in just a few minutes. Definitely don’t skip this addition!
DIETARY NOTES
These burgers are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- soy free
- added and refined sugar free
- dairy free
- paleo (when using compliant bun or lettuce wrap)
- Whole30 (when using lettuce wrap)
- grain free
Make it Your Own
If you aren’t on the Whole30 program, feel free to use whatever bun meets your needs! If you are on the Whole30 program, be sure to wrap your burger in lettuce to stay complaint.
Tips & Tricks
When it comes to burger recipes, often times people opt to add in fillers to keep the burgers from falling apart. To keep things as simple and as nutritious as possible here, we are forgoing any fillers and I promise these still work just perfectly!
I learned a trick from The Primal Gourmet that works every time. While being sure to bring the meat to room temperature and making sure not to over mix the burgers prior to cooking, you also want to be sure to rid the meat of any air pockets. To do this, you will take your rolled burger in one hand and with light force, toss it into the other hand as you would with a baseball. This process also helps to start to shape the meat into more of a burger vs. a ball.
Hungry for more?
Pair these chicken burgers with:
- Crispy Oven Fries (whole30, paleo, vegetarian, vegan, refined sugar free, dairy free, gluten free, grain free, nut free, soy free)
- Sweet Potato Waffle Buns (whole30, paleo, vegetarian, refined sugar free, dairy free, gluten free, grain free, nut free, soy free)
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Sun-dried Tomato Chicken Burgers
Ingredients
- 2 lbs ground chicken
- ½ yellow or white onion, diced
- 4 cloves garlic, finely chopped
- 2 tbsp sun-dried tomatoes, roughly chopped (check for compliant ingredients)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
Instructions
- Allow ground chicken to come to room temperature (about 45 minutes).
- Combine all ingredients in large bowl. Using your hands, gently fold in all of the ingredients until distributed. Be sure not to over mix here to avoid your burgers falling apart.
- Separate the chicken mixture into 6-8 equal parts, then, one by one, roll into a ball. Once you have 6-8 balls formed, toss each ball into one hand with light force to rid of any air pockets. This will also help to flatten the shape into a burger vs. a ball.
- Opt to cook the burgers on the grill or on the stove. I recommend using the stove if you are new to grilling or on the grill with foil, but either will work. Either way, have avocado oil or olive oil ready to avoid any sticking.
- Once cooked through, assemble the burgers with your favorite burger fixings, such as: lettuce wraps, red onion, tomato, and of course, the Avocado Basil Ranch Slaw.
Avocado Basil Ranch Slaw
Equipment
- Food Processor
Ingredients
- 2 medium avocados
- 1 cup compliant coconut milk (I like to use lite canned)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chives
- 1 tbsp cilantro
- ½ tsp dill
- ½ lemon, juice of
- ½ tsp salt
- ¼ cup fresh basil
- 1 12-16 oz bag shredded cabbage mix
Instructions
- Add all ingredients aside from the shredded cabbage mix into a food processor or blender and blend until smooth.
- In a large bowl, mix together the cabbage mix and the avocado basil ranch until evenly combined.
Just made these tonight fir dinner! No pics but they were fabulous! I think they are going into my regular rotation…
That makes me so happy to hear, Pat! Thank you so much for making and for the rating/review! 🙂
These chicken burgers are so delicious! They are super flavorful and really easy to make. The avocado basil slaw is a MUST, it really makes the dish.
Yay! I am so glad you loved this recipe and pairing! 🙂