Sun-dried tomato chicken burgers that are grilled to perfection and then topped with a delicious sun-dried tomato dipping sauce. These ground chicken burgers are mixed with finely slivered sun-dried tomatoes, onion, freshly chopped basil, and spice. They are perfect for any day of the week and the dipping sauce can be prepared days ahead so it’s always on hand when you crave it! We love grilled burgers here of all kinds! If your family does too try these Grilled Teriyaki Chicken Burgers with Pineapple or these Turkey Buffalo Burgers with Bleu Cheese .
Why You’ll Love This Recipe
Intense Flavor: Sun-dried tomatoes provide a deep, savory, and tangy flavor, reducing the need for many extra condiments.
Healthy and High Protein: Plus they are a flavor-packed alternative to beef burgers.
Versatile Serving Options: They taste great on a bun, in a lettuce wrap, or on a salad bowl especially when topped with the sun-dried tomato dipping sauce!
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Ground chicken: chicken processed through a grinder, consisting of chicken breast and chicken thigh meat. I like Grass Roots Coop for my meat purchases.
Almond flour: is finer and made from blanched almonds, while almond meal is coarser and often includes the almond skins in its preparation.
Egg: are a good source of protein and vitamins and are one of the few foods that should be classified as “superfoods”.
Sun-dried tomatoes: ripe tomatoes that lose their water content after being dried in the sun which creates a sweet-tart flavor.
Yellow onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.
Fresh basil: complements the other bright flavors in this dish and adds a nice aroma.
Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
Avocado oil mayonnaise: offers a unique creamy texture and a healthier fat profile.
Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.
Extra virgin olive oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.
Cayenne pepper: is a moderately hot chili pepper with a strong spicy but earthy flavor.
Instructions
In a bowl: mix the ground chicken, almond flour, slivered sun-dried tomatoes, egg, minced onion, chopped basil, salt and pepper. I like to wear gloves and mix with my hands. Form into four patties. Note: if the sun-dried tomatoes are not soft, soak them for 5 minutes in warm water before slicing.
Make the sun-dried tomato sauce: by adding the sun-dried tomatoes, mayonnaise, garlic cloves, fresh basil leaves, olive oil, salt, and cayenne pepper to a high speed blender till smooth. Refrigerate while cooking the burgers if you want a thicker sauce. You can warm it up in a saucepan on your grill or stove-top if you like.
Heat your grill: add some oil so the burgers do not stick. Cook the burgers 5-7 minutes per side or until they reach 165˚ on a meat thermometer. You can also cook them inside in a frying pan by heating the oil and cooking for the same amount of time.
Serve it with red onion slices: optional but delicious!
Enjoy!
Recipe Tips and Tricks
Better Texture: Combine ingredients gently with your hands; over-mixing makes chicken tough.
Resting: Let the burgers sit for 5 minutes after cooking to keep them juicy.
Recipe Variations
Panko bread crumbs: make a great alternative to the almond flour.
Buns: while we use lettuce “buns” to keep the recipe Paleo and Whole30 friendly, Brioche buns are really delicious with these sun-dried tomato chicken burgers.
Goat cheese: compliments the flavors in these burgers well.
Storage Tips
You can store these sun-dried tomato chicken burgers in the fridge for 3-4 days when placed in an airtight glass container. They also freeze well for up to 6 months.
FAQ’s About Sun-Dried Tomato Chicken Burgers
Can I make these inside?
Yes, use a skillet or grill pan over medium-high heat with a little coconut oil or cooking spray.
What to serve with sun-dried tomato chicken burgers?
Pair them with sweet potato fries, cucumber salad, or crunchy coleslaw like this Whole30 Coleslaw or a delicious potato salad like this Dairy-Free Potato Salad.
How do I prevent them from falling apart?
Ground chicken is soft; using panko crumbs or almond flour helps bind them. Gently mixing and chilling patties for 30 minutes before cooking also helps.
Sun-Dried Tomato Chicken Burgers
Ingredients
Method
- In a bowl add the ground chicken, almond flour, slivered sun-dried tomatoes, egg, minced onion, chopped basil, salt and pepper. I like to wear gloves and mix with my hands. Form into four patties. Note: if the sun-dried tomatoes are not soft, soak them for 5 minutes in warm water before slicing.
- Make the sun-dried tomato sauce: by adding the sun-dried tomatoes, mayonnaise, garlic cloves, fresh basil leaves, olive oil, salt, and cayenne pepper to a high speed blender till smooth. Refrigerate while cooking the burgers if you want a thicker sauce. It can be warmed up in a saucepan on your grill or stove-top if you like.
- Heat your grill: add some oil so the burgers do not stick. Cook the burgers 5-7 minutes per side or until they reach 165˚ on a meat thermometer. They can also be cooked inside in a frying pan by heating the oil and cooking for the same amount of time.
- Serve it with red onion slices: optional but delicious!
- Enjoy!
