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
Servings
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.