Go Back
+ servings

Pancetta-Chicken Burger with Tarragon Guacamole

Marla Hingley
Adding gluten free pancetta or bacon to the burgers creates a wonderful flavor, and as it keeps the burgers moist and juicy.
4.50 from 2 votes
Prep Time 1 hr 20 mins
Cook Time 10 mins
Total Time 1 hr 30 mins
Servings 6

Ingredients
  

Guacamole

  • 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

Burgers

  • 1 1/2 lb 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
  • 1/4 cup fresh Italian parsley chopped
  • 1/4 cup GF bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • 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.
  • 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.
  • Oil BBQ grate and grill burgers until fully cooked (internal temperature reaches 165°F), about 5 minutes per side.
  • Serve on GF buns with guacamole and any other condiments of your choice.
Tried this recipe?Let us know how it was!