Don’t let the coffee shops fool you–despite the early appearance of pumpkin spice lattes, summer is still in full swing! Take advantage of these warm, sunny days while you can and grill up some Cilantro Aioli Chicken Burgers!
These chicken burgers are a nice way to change up your hamburger routine, and come packed with anti-inflammatory herbs and spices! And instead of slathering your burgers with sugary ketchup or BBQ sauce, you can whip up a batch of cilantro aioli that is 100% dairy-free and pairs perfectly with the curry-like flavors of the burgers!
Top your chicken burgers with some of my Quick Pickled Onions for the ultimate foodie experience, and serve in a lettuce wrap or on a bed of salad greens for a fresh, satisfying AIP meal!
Cilantro Aioli Chicken Burgers
Course:
Protocol:
Servings
4
Ingredients
- 1 lb 454.00 g ground chicken
- 1/4 cup 60.00 ml cilantro chopped
- 1 cloves garlic minced
- 1 red onion finely chopped into approximately 1/4 cup
- 1 tsp 4.93 ml onion powder
- 1 tsp 4.93 ml turmeric
- 2 tsp 9.86 ml cumin
- 1/4 tsp 1.23 ml sea salt
- 1/4 tsp 1.23 ml ground black pepper
Cilantro Aioli
- 1/2 cup 120.00 ml coconut cream
- 1/4 cup 60.00 ml cilantro chopped
- lime juice from 1/2 lime
- 1 clove garlic minced
- ground black pepper to taste
- sea salt to taste
Instructions
- In a bowl, combine chicken with cilantro, garlic, onion, and spices. Form into 4 individual patties.
- In a small food processor or blender, add coconut cream, cilantro, lime juice, garlic, salt and pepper. Blend until well combined. Place in refrigerator until ready to serve.
- Preheat grill to medium heat or a large cast iron skillet. Grease grill or cast iron skillet with avocado oil. Cook burgers for 4-5 minutes on each side or until it reaches desired doneness.
- Serve wrapped in lettuce or on a bed of salad. Top with Cilantro Aioli and other optional toppings.
