Description
These Tandoori chicken burgers are a flavorful twist on chicken burgers! They’re keto, paleo, whole30, and can be modified to be AIP.
Ingredients
Scale
For the yogurt sauce
- 1 cup coconut yogurt
- Juice of one fresh lime
- 1 tbsp mint, chopped
- 1 tbsp cilantro, chopped
For the chicken burgers
- 1 lb ground chicken
- 1 tbsp fresh lemon juice
- 1 tsp ground turmeric
- 1 tsp cumin (omit for AIP)
- 1 tsp garam masala (omit for AIP)
- 1 tbsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp coconut flour
- 2 tbsp coconut oil (plus extra for greasing the grill/pan)
Instructions
For the yogurt sauce
- Add the ingredients to a small bowl and stir well to combine. Set aside in the fridge.
For the chicken burgers
- Using a medium bowl, combine the chicken with the seasonings, coconut oil, and coconut flour. Mix well to fully combine. Form the mixture into 4 even sized burgers and set aside.
- Using a cast iron grill pan, bring to high heat and add coconut oil.
- Grill the burgers on the grill surface for about 5 minutes on each side, or until internal temperature reaches 165 F. Set the cooked burgers aside and repeat for the other burgers.
- Allow to cool slightly before topping the burgers with yogurt sauce, and serving with lettuce wraps and vegetables like cucumber and red onion.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Fat: 13.3g
- Carbohydrates: 5.3g
- Fiber: 0.3g
- Protein: 32.2g