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

A hand holding a sun-dried tomato chicken burger wrapped with lettuce with a basket of sweet potato fries behind it.

5 from 6 votes

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

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.

Course Main Course

Cuisine American

Keyword chicken burger recipe, healthy chicken burger recipe, paleo chicken burger, sun dried tomato chicken burger

Prep Time 12

Cook Time 8

Total Time 20

Servings burgers

Calories 240kcal

Author Kelly Nardo

Ingredients

Sun-Dried Tomato Chicken Burgers

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

Avocado Basil Aioli

1/2 cup mayo
1/2 small avocado (50 grams)
2 tablespoons packed basil, chopped
2 tablespoons lemon juice
salt to taste

Instructions

Light grill and let it come up to temperature.
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.
Place burgers on grill over direct heat and grill for 4-5 minutes per side, flipping once.
While the burgers cook, make the aioli. Add all ingredients into a large jar. Using an immersion blender, blend until smooth.
Top burgers with aioli and serve burgers with toppings and sides of choice! Enjoy!

Notes

*use fresh or jarred/bagged

**ground chicken can be very wet. Also the leaner it is, the wetter it is. I added a tablespoon of coconut flour to help absorb the moisture. You can add more or less depending on how your mixture feels. If you are not making them on the grill and in a cast-iron skillet or sauté pan instead, you can leave it out.

Nutrition