Ok, so this dinner was not high in veggies but it could be. Those who have followed my posts know I love Buffalo Wing Sauce. I wanted Buffalo Chicken Wings but I wanted a lower fat version and one I didn’t have to eat with my fingers. So this was a fast and easy to make dinner that was low cost, gluten free, dairy free and only a little mess to clean up. I served these mini burgers with Utz “The Crab Chip”. Love that Old Bay seasonings! I wasn’t sure how those two strong flavors would play against each other but it was a big hit. Now you can take a little more time and serve up a salad too but I count the celery and onions in the burgers and potato chips as my veggies.
1 pound organic ground chicken breast
1 organic celery stalk diced fine
1 small to medium organic onion diced fine
1 small handful fresh parsley chopped
1 egg beaten (optional)
1/3 cup Frank’ s Red Hot Buffalo Wing Sauce
1 TB tapioca flour
Sea Salt & pepper to taste
Organic Virgin Coconut Oil
Extra Virgin Olive Oil
Finely dice your vegetables and toss them into a bowl with the ground chicken, egg and parsley. Mix well. Add in the salt and pepper. Last to be added is the tapioca flour. The mix will still be very wet but it will firm up when you cook the burgers. I used my 2TB scoop but it really was just to measure and not to shape. Make sure the pan and oil is hot before adding in the burgers. Let the burgers cook on the bottom and up the sides before turning them over. Remember to test if they are done by pressing on the burgers with the back of your spatula. When they have a firm push back, they’re done.
I served the burgers with the bottle of Frank’s Red Hot Buffalo Wing sauce to top off the cooked burgers. You can wrap the burgers up in lettuce or a tortilla or even serve it on a bun. We’re not big on buns around here so on a plate with a fork works for us. Enjoy! For more gluten free meals check out What’s For Dinner Wednesday.