Gluten Free Dairy Free Buffalo Chicken Burgers

With spring breezes teasing me, my thoughts turned to out-door grilling.  BUT as the weather up here in my area is just a big tease and winter still holds us in an icy grip, I had to satisfy my summer food craving with these tasty Gluten Free Dairy Free Buffalo Chicken Burgers cooked inside.  Still, these burgers brought a taste of summer that my family really craved.  They have the flavors of spicy appetizer chicken wings, but all grownup for dinner.  They would be great shaped as little sliders for a family game night or for a party.  Try them and let us know what you think!

The chicken mixture is very soft to work with, so I used a scoop to shape the patties directly onto my hot pan and cooked them that way.  Worked like a charm.  If you prefer to work with a firmer burger mixture (or a less spicy one), keep the barbecue sauce out of the mixture.  Shape and cooke burgers until they are cooked through, then brush with the barbecue sauce.  Enjoy!

Gluten Free Dairy Free Buffalo Chicken Burgers

Author/Source:

Angela @ onceamonthmom.com adapted from Diane @ thewholegang.org

Ingredients:

• 1 pound ground chicken
• 2/3 cups finely diced celery
• 1 1/4 cups onion, diced
• 1/4 cup chopped fresh parsley
• 1 large egg (or egg replacement for one egg), optional
• 1/3 cup gluten and dairy free barbecue sauce (buffalo wing style)
• 1 tablespoon tapioca starch, or more if needed
• to taste salt
• to taste ground black pepper

Directions:

Mix all ingredients in a bowl until well blended.  Divide mixture into portions that equal 2 burgers for each of the number of servings and shape into patties.   Mixture is very soft, so handle gently.  I used a half-cup measure to scoop my patties directly onto the pan, then flattened them to the shape I wanted.

Cook patties in a lightly oiled skillet until cooked through.  Flip carefully as these patties have a softer texture.

Freezing Directions:

Place patties onto a baking sheet lined with parchment or waxed paper then place in freezer.  After patties are frozen, place patties into a freezer bag separated by waxed paper.  Remove as much air as possible, seal, label and seal.

To serve:  Thaw.  Cook in a lightly oiled skillet until cooked through.

Servings:  4

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Tuesday, February 28th, 2012 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.