What's in a Cobb salad that makes these "chicken Cobb burgers"?

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

How to bind chicken burgers so they don't fall apart?

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.

What can I use for gluten free buns?

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!

Gluten Free Chicken Cobb Burgers

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

Units Scale

For the chicken burgers

1 pound ground chicken
1/2 cup diced yellow onion
2 garlic cloves, minced
2 teaspoons tamari or coconut aminos
3/4 teaspoon fine sea salt
1/2 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

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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 1/2" 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!