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Chicken Burgers with Sun-Dried Tomato Aioli

Marla Hingley
Chicken burgers don’t have to be dry and tasteless, especially when they are smothered in a fresh homemade mayonnaise style dressing.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 6



  • 1 lb ground chicken breast
  • ¼ bag spinach 2-3 handfuls, finely chopped
  • 2 Tbsp GF rolled oats
  • ½ lemon zested
  • ¼ tsp salt
  • ¼ tsp pepper


  • 1 egg yolk
  • 2 Tbsp lemon juice
  • 1/3 cup olive oil
  • 1 clove garlic minced
  • 3 Tbsp oil-packed* sun-dried tomatoes drained
  • ¼ cup Parmesan cheese grated (optional)
  • Salt and pepper to taste


  • Combine all burger ingredients and mix until thoroughly mixed.
  • Shape into 4-6 patties, and fry on each side in a hot oiled skilled until internal temperature of burgers reaches over 165°F.
  • For the dressing, into a blender add yolk, lemon juice. Turn machine on and mix, and with the machine still running, slowly pour the oil in a very thin stream through the top. Once all the oil has been added and emulsified, blend in the garlic and tomatoes, processing until smooth. Pour into a dish stir in cheese if desired. Season with salt and pepper.
  • Spread a toasted GF hamburger bun with some aioli, top with a patty, as well as any other additional toppings you desired such as; lettuce, tomatoes, or cheese.


You can also use dried sun-dried tomatoes, just soften them first in some boiling water.
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