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Whole30 Sun-Dried Tomato Chicken Burgers with Basil Aioli

Quick, easy and delicious these Whole30 Sun-Dried Tomato Chicken Burgers with Basil Aioli are perfect for meal prep or your next cookout!
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: chicken burgers, sun-dried tomato chicken burgers, whole30 burgers
Servings: 6 burgers

Ingredients

For the Basil Aioli:

  • 1 cup Whole30-compliant mayonnaise homemade or store-bought
  • 2 cloves garlic finely chopped or grated
  • 1 cup fresh basil leaves
  • 2 tablespoons lemon juice

For the Chicken Burgers:

  • 2 pounds ground chicken substitute ground turkey
  • 1 yellow onion diced
  • 4 cloves garlic finely chopped
  • 2 tablespoons roughly chopped sun-dried tomatoes packed in olive oil
  • 1 tablespoon finely chopped fresh oregano substitute 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons kosher salt – plus extra for sautéed onions
  • 1 teaspoon freshly-cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon avocado oil
  • 1 head iceberg lettuce cut into bun shapes
  • sliced red onions for serving
  • sliced tomatoes for serving
  • sliced pickles for serving

Instructions

For the Basil Aioli:

  • In a food processor, combine all the ingredients and blend until smooth. Transfer to a jar, cover with a lid and refrigerate for 30-45 minutes before serving. Can be refrigerated for up to 1 week.

For the Chicken Burgers:

  • Add olive oil and onion to a cold skillet. Place over medium heat, season with a pinch of salt and cook, stirring often, until golden brown, around 18 minutes. Remove from heat and set aside to let cool.
  • In a large bowl, combine the ground chicken, garlic, sun-dried tomatoes, oregano, dried basil, sautéed onions, salt and pepper. Mix well with your hands until combined. Divide the mixture into 6 equal parts (or 8 parts for smaller, 1/4 lbs burgers). Form into patties using the ‘baseball and glove technique outlined above’ and brush both sides with avocado oil.
  • Preheat your grill to medium-high heat. If using a Traeger, preheat to 500F. Place the burgers over direct heat (or towards the back perimeter on a Traeger) and grill until grill marks form, around 6 minutes. Flip and continue cooking until the thickest part of the burgers reach 165F internally, around 4 more minutes.
  • Transfer the burgers to a serving platter and serve with lettuce buns, onions, tomatoes, pickles and Basil Aioli.