My boyfriend and I love chicken burgers. Something that I never thought he or I would say but, in looking for a low cholesterol burger, I stumbled across poultry burgers with spices and herby sauces and we were sold. The best way for a chicken burger to be a good burger is to not try to be a traditional burger. Chicken burgers are their own thing – delicious and flavorful – and do not need to pretend to be beef.
I decided to try to make my own and I wanted something fun and picadillo popped into my head. I’m glad I tried it because this burger has become a regular meal.
These burgers are easy! The most tedious part is chopping the veggies for the burger.
I like to cook the veggies to soften them. Starting with the bell pepper then toss the tomato, olives and spices in the pan and stir to combine. Add the mixture to the ground chicken in a mixing bowl and bread crumbs and mix well and form into four patties. (If you do not have food-safe gloves for forming and shaping raw meat I cannot recommend them enough.)
The patties can be cooked on the grill or in a pan on the stove. Cook until the internal temperature is 165* F. While the burgers cook, mix the ingredients for the sauce and let it rest in the fridge.
If you’re ambitious and do not mind the extra calories, melt some butter in a pan on the stove and butter and toast the hamburger buns. I do this with gluten-free buns because I do not love gluten-free bread products and the buttery taste and toasted texture peps up the gluten-free hamburger buns.
Like poultry burgers? Try the Low Fodmap Tangy Asian Turkey Burger with Slaw!
Low Fodmap Chicken Picadillo Burger
Ingredients
Burgers
- 1 lb ground chicken (or turkey)
- 1/3 cup green olives, finely diced
- 1/2 cup common tomato, finely diced
- 1/2 cup red, orange or yellow bell pepper, finely diced
- 1/4 tsp cumin
- 1/4 tsp Freefod Garlic Replacer or SnS Essence of Garlic Salt
- 1/4 tsp Freefod Onion Replacer or SnS Essence of Onion Salt
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup plain bread crumbs, gluten-free if necessary
Herb Sauce
- 1 cup low-Fodmap yogurt, mayo or combination
- 1 tbsp mayo (if only using yogurt)
- 1/2 cup fresh herb mix, finely chopped - parsley, cilantro, mint, or basil
- 1 tsp white wine vinegar
- 1 tsp maple syrup
- 1 tsp garlic olive oil
- 1/8 tsp sweet paprika
- 1/8 tsp cumin
- Zest & juice of 1 lime
- Salt & pepper to taste
To serve
- 4 hamburger buns, gluten-free if necessary
- Shredded iceberg lettuce
Instructions
Burgers
- Deseed bell pepper and tomato. Finely chop the bell pepper, tomato and green olives. Ensure the pieces are small so they can be well distributed throughout the ground meat.
- Heat up a pan on the stove with a bit of olive or neutral oil and add the bell pepper. Cook until they soften.
- Add the tomato, olives and spices at the end and stir to combine.
- Place ground meat in a mixing bowl and add the veggie mixture and bread crumbs. Using your hands mix the ingredients and form into four patties.
- Heat up your grill or some neutral oil in a pan on the stove and cook burgers until the internal temperature is 165℉.
Sauce
- Finely chop the fresh herbs and mix with the other ingredients. You can also make the sauce in a mixer by pulsing ingredients. Set aside in the fridge until serving time.
To serve
- If desired, butter and toast the hamburger buns in a pan on the stove top. I recommend this for gluten-free buns.
- Place shredded lettuce on the bun, top with the patty and the sauce and serve.