Whole 30 Chicken Burger
Whole 30 Chicken Burger
This Whole 30 Chicken Burger recipe is a healthier take on one of your old favorites, all wrapped up in a lettuce leaf. Made from lean ground chicken and packed with chopped red onions, fresh garlic and spinach, these burgers are topped with a tasty sauce to satisfy your hunger and your taste buds. Our Whole 30 burger sauce is savory with bits of dill pickle that add unexpected bursts of flavor.
We made this recipe on the Commercial Series™ 4-Burner Gas Grill, but you can make it on your grill.
For the Chicken Burgers
- 2 pounds ground chicken
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 cups chopped spinach
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tomatoes, sliced
- 1 red onion, sliced
- 1 head iceberg lettuce
For the Burger Sauce
- 1 egg yolk
- tablespoon Dijon mustard
- tablespoon lemon juice
- 1 tablespoon hot pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3/4 cup sunflower oil
- 2 tablespoons finely chopped dill pickles
Preheat your grill to 450°F.
In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely.
When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper.
Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side.
In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside.
Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce.
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