• 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
4 Servings
Cook Time 45 mins
Total Time 45 mins
Servings 4 burgers


  • 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.