This Spicy Chicken Burger with Sriracha Aioli is hearty & gluten free. Place on Udi's bread & top with avocado & sprouts for a delicious lunch or dinner.
1sliceUdi’s Multigrain Bread(made into bread crumbs) (about ⅓ cup)
½jalapeñominced (optional)
¼cupcilantrochopped
1teaspoonlime juice
1teaspoonminced garlic
1teaspoongluten free taco seasoning or ¼ teaspoon cayenne
½teaspoonsalt
¼teaspoonpepper
Sriracha Aioli
4Tablespoonsmayonnaiseor avocado
2teaspoonsSriracha
¼ - ½teaspoonlime juice
Garnishes
Broccoli or alfalfa sprouts
2avocadossmashed
Lettuce & sliced tomatoes
Instructions
In a large bowl, mix all ingredients for chicken burgers together. Divide into 4 patties. I made mine rectangular to fit onto shape of bread.
In a small bowl, mix aioli ingredients and set aside.
To prepare sandwiches
Heat a griddle pan over medium heat. Spread olive oil on one side of each slice of bread. Place olive oil side down and toast until browned. Remove from griddle.
Place burgers on hot griddle and cook 10-12 minutes or until cooked completely through, turning once halfway through.
To assemble sandwiches
Place bread slice toasted side down on plate.
Spread with aioli and top with one chicken burger.
Spread chicken burger with smashed avocado and top with, sprouts, lettuce and a slice of tomato.
Place other toasted bread slice on top, toasted side up and slice in half.
Notes
Aioli can be made using an avocado instead of mayonnaise and omit smashed avocado from burger.