Pancetta-Chicken Burger with Tarragon Guacamole
Author: Marla Hingley
Prep time: 1 hour 20 mins
Cook time: 10 mins
Total time: 1 hour 30 mins
Adding gluten free pancetta or bacon to the burgers creates a wonderful flavor, and as it keeps the burgers moist and juicy.
  • 4 tsp lime juice
  • 1 Tbsp red onion, finely minced
  • Zest from 1 lime
  • 1 avocado
  • 1 tsp dried tarragon
  • 1 Tbsp chives
  • 2 Tbsp sour cream or Greek yogurt
  • 1½lb ground chicken or turkey
  • 2 oz GF pancetta or bacon, finely chopped
  • 3 Tbsp GF Dijon
  • 1 clove garlic, minced
  • 2 green onions, finely chopped
  • ¼ cup fresh Italian parsley, chopped
  • ¼ cup GF bread crumbs
  • ½ tsp salt
  • ¼ tsp pepper
  1. For guacamole, combine lime juice and onion in a dish and let sit 15 minutes to mellow onions strong flavor. Add remaining ingredients, mashing to combine everything into a smooth mixture. Cover and refrigerate until ready to use.
  2. For burgers, combine all ingredients together. With well oiled hands, shape into 6 patties. Chill for at least 1 hour to allow flavors to blend and patties to firm up.
  3. Oil BBQ grate and grill burgers until fully cooked (internal temperature reaches 165°F), about 5 minutes per side.
  4. Serve on GF buns with guacamole and any other condiments of your choice.
Recipe by Gluten Free Club at