Sun-Dried Tomato Chicken Burgers with Avocado Basil Aioli (Paleo)

About This Recipe

Sun-Dried Tomato Chicken Burgers will be your new favorite healthy chicken burger recipe! Made with only a few simple ingredients, packed with flavor, and topped with delicious avocado basil aioli. An easy and healthy summertime paleo, Whole30, and gluten-free recipe.

Ingredients

• 1 pound ground chicken (I use 96% lean)
• 1/4 cup sun-dried tomatoes, chopped* (30 grams)
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 tablespoon coconut flour ((optional - see notes)**)
• salt and pepper, to taste
• optional for serving: lettuce buns, sliced tomato, sliced red onion, avocado
• 1/2 cup mayo
• 1/2 small avocado (50 grams)
• 2 tablespoons packed basil, chopped
• 2 tablespoons lemon juice
• salt to taste

Instructions

1. Light grill and let it come up to temperature.
2. Add all ingredients for the chicken burgers into a medium bowl. Adjust coconut flour accordingly if using. Mix well and form into 4 equal-size patties. If going to grill, place on a baking sheet and freeze for 10 minutes so they firm up. If pan-frying, you do not need to freeze.
3. Place burgers on grill over direct heat and grill for 4-5 minutes per side, flipping once.
4. While the burgers cook, make the aioli. Add all ingredients into a large jar. Using an immersion blender, blend until smooth.
5. Top burgers with aioli and serve burgers with toppings and sides of choice! Enjoy!