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 paleo, Whole30, low-carb, and gluten-free recipe.
Last updated on July 30, 2020. This post was originally posted in May 2018 and sponsored in partnership with Orkin Pest Control. All opinions expressed (as always) are my own. I only partner with brands I trust and personally recommend – thank you for your support in helping make Eat the Gains possible!
We are closing out burger month strong with these sun-dried tomato paleo chicken burgers topped with the most epic avocado basil aioli!
Summer just screams tomatoes and basil and I figured why not put them together in a burger. And top it with some more basil for good measure.
While sun-dried tomatoes are a little different than fresh summer tomatoes, they are delicious if you buy them fresh. I found mine near the tomatoes at Central Market. You can also use bagged or jarred ones in oil.
The best thing about these sun-dried tomato chicken burgers is you only need a handful of ingredients and they can be made in about 20 minutes. They make for a quick and healthy summer meal or a great protein for meal prep. Serve them with your favorite sides – we love sweet potato fries – or over a salad for an easy protein-packed meal.
Paleo sun-dried tomato chicken burgers
5 ingredient healthy chicken burgers with a dreamy avocado aioli that you will pretty much want to spread on everything! We’ve made these sun-dried tomato chicken burgers countless times and each time I love them more and more. Easy to whip up and a perfect healthy burger recipe.
Here is what you need:
- ground chicken
- sun-dried tomatoes – fresh or canned
- garlic powder
- dried basil
- coconut flour (optional)
- salt and pepper
First, start off my lighting your grill and let it come up to temperature. I used a charcoal grill for this as I love the flavor, but any kind of grill will work.
Next, in a medium-large bowl, add ground chicken, sun-dried tomatoes, garlic powder, basil, and coconut flour. See notes below about using coconut flour. Form into 4 equal patties. Line a plate or baking sheet with parchment paper (this just lets them come off easier) and place them in the freezer for 10 minutes to firm up.
Grill over direct heat for 4-5 minutes per side, flipping once. While the burgers cook, make the avocado basil aioli (if you are using it) and prepare the rest of your toppings!
Tips for sun-dried tomato chicken burgers
Ground chicken can be very wet sometimes. 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 using a cast-iron skillet or sauté pan instead, you can leave out the coconut flour.
I also froze them for 10 minutes before placing them on the grill so they would be fairly firm. If they are too mushy, they will fall between the grill grates. Make sure your grill grates are clean and also oiled some so they don’t stick. Also, make sure to place them on direct high heat for a few minutes, and then you can move them to indirect heat after they cook a little.
You can also place them on tinfoil on the grill if you are nervous about them falling apart. These steps can be skipped if you are not grilling them.
How long to cook chicken burgers
The time it takes to cook your chicken burgers will depend on how thick your burgers are and the temperature you are cooking at. I suggest cooking them on medium-high over direct heat.
They should take about 8-12 minutes, maybe even a little less if your burgers are thinner. I make mine at least an inch thick.
One of the best and easiest ways to tell if they are done is to use a meat thermometer. Once they reach an internal temperate of 165 degrees Fahrenheit (or close to it – the temperature will rise some after you remove them from heat), you can take them off the heat source. Then just let them rest for a few minutes!
If you don’t have a grill, you can use a grill pan or pan fry them on your stove! Again, if doing so, you will not need to use the coconut flour in the recipe.
Avocado basil aioli
What’s a burger without a good sauce. While I’ve been all for my burger sauce lately, tomatoes and basil go together so well. This basil aioli is delicious on these burgers, but we love it on so many other things as well – as a dip for veggies, sweet potato fries, sandwiches, and grilled chicken.
Here is what you need:
- mayo (homemade or store-bought)
- fresh basil
- lemon juice
Simply add all your ingredients to a large jar. Using an immersion blender, blend until smooth and creamy. The basil leaves won’t break all the way down, but you will have little specs of green in the sauce.
If you don’t have an immersion blender, you can use a small food processor or blender. You can also mix by hand by finely chopping the basil and mashing the avocado so they can be well combined with the mayo.
More healthy burger recipes
Sun-Dried Tomato Chicken Burgers with Avocado Basil Aioli (Paleo)
Sun-Dried Tomato Chicken Burgers
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
- 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!
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