This Whole30 Chicken Burger is so simple and packed with amazing flavor. It’s a delicious weeknight meal you’ll make on repeat!
For remoulade sauce
- 1 cup mayonnaise
- 4 tablespoons Whole30 compatible ketchup
- 2 tablespoons freshly squeezed orange juice, if not available sub with lemon juice
- 2 tablespoons drained capers
- 1 tablespoon Whole30 compatible hot sauce
- 1 tablespoon chopped parsley
- 1 teaspoon Whole30 compatible Dijon mustard
- 1 teaspoon pressed garlic
- 1 teaspoon smoked paprika
- 2 pounds ground chicken
- 2 tablespoons Whole30 compatible mayonnaise
- 2 tablespoons fresh grated onion, liquid removed
- 1 tablespoon coconut aminos
- 2 teaspoons salt, plus more
- ½ teaspoon black pepper
- 2 tablespoons olive oil, plus more for your hands
- 3 heads of iceberg lettuce
- Dill sandwich pickles
- Marinated red onions
- Make remoulade: In a food processor or in a jar with an immersion blender, pulse the mayonnaise, ketchup, orange (or lemon) juice, capers, hot sauce, parsley, Dijon mustard, garlic, and paprika together until well combined. Transfer sauce to a bowl or jar and store, sealed, in the refrigerator.
- Make the chicken burgers: In a mixing bowl, add the ground chicken, mayonnaise, grated onion, coconut aminos, salt, and black pepper, and mix by hand until well combined.
- Add a little olive oil to your hands to prevent sticking and divide the chicken mixture into six equal parts. Form them into patties and set them aside on a parchment paper lined baking sheet. Reapply olive as needed, this is a sticky mixture.
- Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat.
- Sauté the chicken for 4 to 5 minutes per side. When the patties are done, they should feel firm to the touch in the middle. Remove from heat and set aside. If the patties overcrowd the pan or don’t fit in your pan, cook in batches. We recommend keeping the cooked patties in a covered pan near the stove so they remain warm.
- Make lettuce buns: Tip for cutting the “bun”: place the head of lettuce on a cutting board with the core visible (toward you). Make a slice to the right of the core to form a round bun and then on the other side, slice to the left of the core to form the other half of the bun. Take each of those “buns” and gently peel them away to make a top and bottom. One head of lettuce will easily yield two sets of beautiful buns. Save the remaining lettuce for a salad.
- Place your knife on one side of the stem and slice down, angling the knife slightly inward. Then repeat on the other side of the stem so that you are left with two halves and smaller chunk of lettuce attached to the stem that you can discard or save for another use.
- Take one of the halves of lettuce and remove the tightly scrunched leaves in the center. You will be left with a thick stack of leaves that are larger. Divide the stack into two pieces, so that you have two substantial lettuce shells, similar in appearance to a seashell. This is your complete bun, with the smaller lettuce shell being the bottom bun and the larger the top bun.
- Repeat with the other lettuce head half and then repeat all of the steps with the other two heads, so that you have 6 lettuce buns.
- Assemble the burger: To assemble the burger, place one of your lettuce buns on a plate. Spread the remoulade onto the leaf then top with a chicken burger patty, then a sandwich pickle and some Marinated Red Onions. Close with top lettuce bun. Serve and enjoy.
Keywords: whole30 burger, whole30 chicken burger