With all the classic toppings from a Cobb salad, these Gluten Free Chicken Cobb Burgers make a filling high protein summertime meal.
Wrap 'em in romaine lettuce to keep these a low carb or Whole30 meal, or grab your favorite gluten free bun brand for a classic burger experience. But don't skip the lettuce altogether - after all, what's a salad-inspired burger without lettuce?
Quick Look: Gluten Free Chicken Burgers
⏲️Ready In: 40 Minutes
🍽Servings: 4
🥗Nutrition: 523 Calories/31g Protein
🥘Main Ingredients: Ground chicken, Onion, Garlic, Fried eggs, Bacon, Tomato, Onion, Avocado, Romaine or green leaf lettuce
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: Simply seasoned chicken burgers loaded with all the toppings you'd find on a Cobb salad - this makes an amazing high protein weeknight meal!
Have a Question? Want a Summary?
Ask AI to summarize or ask a question about this specific recipe!
Disclosure: these buttons are meant to be helpful but I am not responsible for how AI answers.
We love grilling burgers throughout the summer, from Bunless Burgers with Cilantro Dill Mayo Sauce to Easy Gluten Free Tuna Burgers! They make a perfect high protein meal that you can customize with vegetables and other toppings to transform the flavor.
These Gluten Free Chicken Burgers get a Cobb salad makeover with toppings that you'd find in a Cobb salad. It's a healthy, filling meal that's great as a lettuce wrapped burger or with your favorite gluten free bun!
Jump to:
Key Ingredients
Ground Chicken: You may also find this in the store as minced chicken. It's often found in the frozen meat section; make sure it's fully thawed before making the burgers. You can substitute ground turkey if you'd like, too.
Eggs: Fried eggs serve as the equivalent of hard-boiled eggs in a Cobb salad. If you'd prefer to use hard-boiled eggs as a topping for these gluten free chicken burgers, you can, but it'll be a bit more messy.
Bacon: Another Cobb salad necessity! I love thick-cut bacon for this burger, and you only need a couple sliced to add that quintessential crunch.
Tomato + Onion: Classic burger toppings and classic Cobb salad additions. Use in-season beefsteak tomatoes for the best flavor. You can use red onion or mild yellow onions for this burger.
Lettuce: If you're making a lettuce wrap, use either green-leaf lettuce or romaine lettuce. Green-leaf lettuce can be a bit easier to work with as a lettuce wrap. If you're using buns, go with either.
See the recipe card for full information on ingredients and quantities.
How to Make Gluten Free Chicken Burgers
Step 1: Combine chicken, garlic, onion, tamari/coconut aminos, salt, and pepper in a bowl, mixing just until combined.
Step 2: Using your hands, form 4 equal-sized patties, making them about ½" thick. Tip: oil your hands with a little bit of olive oil to prevent the chicken from sticking to your hands.
Step 3: For grilling, preheat the grill to medium heat (400-500 degrees F) and brush a bit of oil on the grates to prevent sticking. Grill for 8-10 minutes, flipping once, until internal temperature reaches 165 degrees F on an instant-read thermometer.
Step 4: Assemble the burgers, using either gluten free buns or lettuce for lettuce-wrapped burgers.
Top Tips from Chelsea
At its base, these chicken cobb burgers start with a simple but solid chicken burger recipe.
Burgers seem simple but can be a pain to get just right. Here are a few tips for grilling your best chicken burger!
- Mix the meat and mix-ins by hand.
I know this turns a few people off, but hear me out. You're making burgers from scratch! Your hands are - hands down - the best tools for mixing these burgers. Using a spatula or fork can result in uneven mixing or overmixing.
- Don't overmix.
The longer you mash everything together, the tougher your burgers are going to be. Mix gently, just until everything's incorporated, then move on to forming your patties!
- Use oil to prevent sticking.
When forming the patties, oil your hands with a little olive or other cooking oil to prevent the chicken from sticking to everything but themselves. This also helps prevent the patties from sticking to the grill (along with greasing the grates).
- Make large, thin patties.
The patties will shrink as they cook, so make them a little larger in diameter than you'd think.
Likewise, keep the patties fairly thin. About ½ inch thick. Make them too thick, and they won't cook all the way in the middle - not that big of a deal for beef burgers, but for these chicken cobb burgers we definitely don't want a pink center!
Gluten Free chicken Cobb Burgers FAQs
Cobb salads can be endlessly remixed and adjusted, but for these chicken burgers I tried to go back to the basics. So the toppings I've included here are: Tomatoes, Red Onion, Avocado, Hard-boiled egg (as fried eggs), Bacon
I'll be honest; I haven't had an issue with this! However I think the issue mostly comes from ground chicken being harder (stickier) to work with than ground beef, so it's tough to form uniform patties.
My tip: oil your hands with a little olive oil when forming the patties so you can firmly press the meat together without it sticking to your hands/everything. This also helps prevent the patties from sticking to the grates.
I typically reach for Udi's gluten free burger buns because they're widely available. I also have a local gluten free bakery that makes hamburger buns.
That said, you can easily make these gluten free chicken burgers into a lettuce wrap or use a gluten free tortilla wrap instead!
More recipes for summertime grilling
Of course, you've got to have some good summertime side dishes to go with burgers!
Serve these gluten free chicken burgers with German Potato Salad or a simple Tangy Cucumber Salad with Chives. Summery Greek Cucumber & Watermelon Salad or Watermelon Arugula Salad with Chili Honey Lime Dressing make excellent light options as well!
Did you try this Gluten Free Chicken Cobb Burger recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Gluten Free Chicken Cobb Burgers
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 burgers 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
These gluten free chicken burgers have all the flavors of a classic cobb salad! You can swap out the mayo for honey mustard, pesto, or whatever sauce suits your fancy. Wrap 'em in romaine lettuce, use gluten free buns, or do without and eat with a fork!
Ingredients
For the chicken burgers
- 1 pound ground chicken
- ½ cup diced yellow onion
- 2 garlic cloves, minced
- 2 teaspoons tamari or coconut aminos
- ¾ teaspoon fine sea salt
- ½ teaspoon cracked black pepper
For serving and topping
- 4 gluten free burger buns (optional)
- 6-8 large leaves romaine lettuce or green leaf lettuce
- 1 avocado, pitted and sliced
- 1 small red onion, thinly sliced
- 2 medium beefsteak tomatoes, thinly sliced
- 4 eggs, fried or hardboiled
- 4 strips bacon, cooked and snapped in half
- 2 tablespoons mayonnaise
Instructions
- Prepare the chicken. In a large bowl, add the ground chicken, yellow onion, garlic cloves, coconut aminos, sea salt, and black pepper. Mix with your hands until just incorporated; overmixing can cause tough burgers, so be careful not to overdo it!
- Form chicken patties. Lightly oil your hands with olive oil or another cooking out. Form 4 equal-sized portions of the ground chicken mixture into balls. Flatten with your hands to form 4 ½" thick patties. Refrigerate until the grill is heated.
- Cook the chicken burgers. If cooking on the grill (see NOTES for stovetop instructions), preheat the grill to medium heat (400-500 degrees F). Brush the grates with olive oil to ensure the burgers don't stick. Cook for 8-10 minutes, flipping once halfway through, or until an instant-read thermometer registers 165 degrees F. Remove from heat.
- Assemble the burgers. To assemble the burgers as a lettuce wrap, lay each patty towards the top of 1-2 overlapping large lettuce leaves trimmed of the tough stem. Top each patty with mayonnaise, bacon, egg, tomatoes, onion, and avocado. Wrap the lettuce, starting with one side folded over, then the bottom folded up, and finally ending with the remaining side. Otherwise, assemble on a gluten free burger bun. Eat immediately. Cooked chicken patties will keep in the fridge in an airtight container for up to 5 days.
Notes
- Stovetop cooking instructions: heat the olive oil in a large skillet over medium-high heat. Once heated, add the burgers to the skillet, working in batches if necessary. Cook for 8-10 minutes, flipping once halfway through, or until an instant-read thermometer registers 165 degrees F. Remove from heat.
- Make sure you oil your hands: Ground chicken is much harder to work with than ground beef, and it'll stick to everything. My best tip here is to lightly oil your hands when forming the patties. This not only helps prevent the meat from sticking to you, it helps prevent the patties from sticking to the grill when you cook them!
- Lettuce wrap tips: For a visual look at folding a lettuce wrap, visit my Lettuce Wrap Burgers recipe!
Leave a Reply