Buffalo Chicken Burgers w/ Yogurt Dill Slaw (Gluten-Free)

This is these ultimate bbq recipe for summer if you want to ~ spice ~ it up on the grill. These Buffalo Chicken Burgers are gluten-free and can be made dairy-free too! Made with chicken for protein, veggies in our slaw, wholesome carbs in our gluten-free sourdough, and healthy fats from our sauce, these chicken burgers are a healthy dinner option! This recipe also scales well if you want to double it up for a crowd, or just your weekly meal prep.

buffalo chicken burgers

You'll use only a few ingredients to make this recipe. You'll just mix ground chicken with spices, herbs, and your favorite buffalo sauce. We make these gluten-free without breadcrumbs. You won't need them anyway as buffalo sauce adds just the right amount of moisture. 

If you have time, allow your slaw to sit and marinate in the fridge for about 20 minutes. That way the flavors marinate and the cabbage softens. You also want to let your chicken mixture sit in the fridge for a few minutes so that it sticks together better when you're making the patties.

 

Recipe created by Fiona Riddle // @feelgoodwithfi

Gluten-Free, Dairy-Free option

Prep Time: 15 minutes, Cook Time: 15 minutes 

Makes: 4 burgers

 

NUTRITION INFORMATION

Calories: 402
Fat: 14.5 g
Carbs: 42.5 g
Fiber: 6 g
Protein: 23.75 g

INGREDIENTS

For the Burgers:

  • 1 lb ground chicken
  • 1/4 sweet onion, finely diced
  • 1/4 cup parsley, chopped
  • 2 cloves garlic, minced
  • 1/4 cup of your favorite buffalo sauce (plus more for later). Find a gluten-free one like this one from Primal Kitchen.
  • 1/2 tsp salt

For the Yogurt Dill Slaw:

  • 2 cups green cabbage, thinly sliced and chopped
  • 1/4 cup dill, finely chopped
  • 1/4 cup greek yogurt (can use dairy-free)
  • 1 garlic clove, grated
  • Juice of 1/2 a lemon
  • 1/2 tsp salt

Other:

DIRECTIONS

  1. Add all of the burger ingredients to a large bowl and mix well until fully combined. Refrigerate for about 10 minutes to help the mixture stick together.
  2. While the chicken chills, make the slaw. Add all of the ingredients to a large bowl and mix well until fully combined.
  3. Heat a grill to medium heat, and while it warms up, form the burgers. Divide the burger mixture into 4 balls then shape each into a flat, quarter pound patty. Oil the grill grates by adding avocado oil to a paper towel, then rubbing the paper towel on the grill with tongs.
  4. Add the burgers to the heated grill and cook for 5 minutes. After 5 minutes, add the sliced rolls to the grill, cut side down and flip the burgers. Once flipped, brush extra buffalo sauce on the burgers (about 1 tbsp each) and cook for another 5 minutes. Check the burgers with a thermometer to ensure the internal temperature has reached 165 degrees before removing from the grill.
  5. (If you do not have a grill, you can cook the burgers in a pan on the stove over medium heat with a little avocado oil. They will cook for the same amount of time this way).
  6. To assemble, spread your favorite mayo on the bottom of a bun, add a patty and top with a heap of the yogurt dill slaw!
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