Gluten-Free Chicken Burgers- Easy Lemon Herb Recipe

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Chicken Burgers – Easy Lemon Herb Recipe

Hey everyone! I’m so excited to share this recipe with you – these Lemon Herb Chicken Burgers are a total game-changer. I first made these when I was craving something light, flavorful, and a little different from the usual beef burger. They’ve quickly become a family favorite, and I know they’ll be yours too! Plus, they’re naturally gluten-free (depending on your bun choice, of course!), making them perfect for everyone.

Why You’ll Love This Recipe

These aren’t your average chicken burgers. The lemon and herbs really brighten things up, and the spices give them a lovely warmth. They’re super easy to make, ready in under 30 minutes, and honestly, just bursting with flavor. If you’re looking for a healthy, delicious, and satisfying meal, look no further!

Ingredients

Here’s what you’ll need to make these amazing burgers:

• 1 lb lean ground chicken (about 450g)
• 1 medium onion, finely chopped
• 1 tbsp fresh garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried mint
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp red chilli powder (or more, to taste!)
• 1 tbsp fresh lemon juice
• 1 egg
• 2 tbsp olive oil
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Lean Ground Chicken: I always go for lean ground chicken to keep things a bit healthier. You can use dark meat if you prefer a richer flavor, but it will change the overall texture.
• Dried Mint: Don’t skip the dried mint! It adds such a lovely, fresh flavor that really complements the lemon. If you only have fresh mint, use about 1 tablespoon chopped.
• Regional variations in spice blends: Feel free to play around with the spices! In some parts of India, people add a pinch of garam masala or even a tiny bit of turmeric for color and extra flavor. My dadi (grandmother) always used to add a pinch of amchur (dried mango powder) for a tangy kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the ground chicken, chopped onion, minced garlic, parsley, dried mint, cumin powder, coriander powder, red chilli powder, lemon juice, egg, olive oil, salt, and pepper.
2. Now, get your hands in there! Mix everything really well until it’s all nicely combined. You want everything evenly distributed.
3. Once it’s all mixed, cover the bowl and pop it in the fridge for at least a few hours, or even overnight. This lets the flavors meld together and makes the burgers even tastier. Trust me, it’s worth the wait!
4. When you’re ready to cook, divide the mixture into eight equal portions. You can make smaller sliders if you like – perfect for parties! Gently shape each portion into a patty.
5. Grilling: Preheat your grill to medium-high heat. Grill the patties for 6-7 minutes per side, or until they’re fully cooked and have a nice char.
6. Baking: Alternatively, preheat your oven to 375°F (190°C). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.

Expert Tips

• Don’t overmix the chicken mixture! Overmixing can make the burgers tough.
• For extra juicy burgers, don’t press down on them while they’re cooking.
• A little bit of oil on the grill grates will prevent the burgers from sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ground chicken for a plant-based ground “chicken” alternative. It works beautifully!
• Gluten-Free: This recipe is already gluten-free, but make sure to use gluten-free buns!
• Spice Level: Adjust the amount of red chilli powder to your liking. If you like it really spicy, add a pinch of cayenne pepper too.
• Festival Adaptations: These burgers are fantastic for a BBQ during Eid or Ramadan! They’re a lighter alternative to traditional meat dishes. My friends and I often make a big batch for our Eid gatherings.

Serving Suggestions

These burgers are amazing on toasted gluten-free buns with your favorite toppings. I love them with fresh lettuce, juicy tomatoes, and a dollop of cool tzatziki sauce. You could also add some sliced red onion, pickles, or even a sprinkle of feta cheese. A side of roasted sweet potato fries or a simple salad completes the meal perfectly.

Storage Instructions

Leftover burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan, oven, or microwave. You can also freeze uncooked patties for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• Can I use ground turkey instead of chicken? Absolutely! Ground turkey works just as well in this recipe.
• What is the best gluten-free bun for these burgers? There are lots of great gluten-free bun options available now. I recommend looking for one that’s soft and doesn’t crumble easily.
• How can I make these burgers ahead of time? You can prepare the patties and store them in the fridge for up to 24 hours before cooking.
• Can I grill these burgers on a charcoal grill? Yes, you can! Just make sure the heat isn’t too high, or the burgers might burn on the outside before they’re cooked through.
• What sauce options pair well with these lemon herb chicken burgers? Tzatziki is my go-to, but you could also try a spicy mayo, a garlic aioli, or even a simple yogurt-mint sauce.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!