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Buffalo Chicken Burgers with Almond Yogurt Ranch
Ingredients
- 1/2 cup almond yogurt
- 2 tablespoons mayonnaise
- 1 clove garlic, grated
- juice of 1 lemon
- 1 tablespoon Chopped Fresh Chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1/2 cup cayenne based hot sauce
- 1/4 cup vegan butter, melted (I used Miyoko's)
- 1 1/4 pounds ground chicken
- 1 shallot, minced
- avocado oil or other high heat oil
- 4 Warrior Bread buns (see recipe link below)
- 2 or 3 ribs of celery, sliced thin
- 1 large carrot, diced
Instructions
- Mix the yogurt, mayo, salt, pepper, garlic, lemon juice, and herbs in a large bowl and stir well to combine. Cover and set aside in the fridge until ready to use.
- Mix the hot sauce and melted butter to form the buffalo sauce.
- Mix the chicken with the shallots until combined. Form 4 burger patties making sure they are a similar size to the buns, and the center of the burgers is thinner than the edges to prevent plumping on the grill.
- Preheat grill, griddle, or frying pan to medium high heat. Brush burger with oil to prevent sticking.
- Cook burgers to brown on both sides and cook through in the center, about 5 minutes per side.
- To build the burger, put the patty down on the bottom bun, top with buffalo sauce, then the diced carrot and celery, then top with the ranch and top bun.
Notes
Warrior Bread buns recipe: https://www.glutenfreesociety.org/recipe/warrior-buns/
