Home BURGER Grilled Hawaiian Chicken Burgers {Paleo, Whole30}

Thursday, January 10, 2019

Grilled Hawaiian Chicken Burgers {Paleo, Whole30}

Grilled Hawaiian Chicken Burgers {Paleo, Whole30}
These grilled Hawaiian Chicken Burgers are super quick to make, packed with flavor, spice and they’re Whole30 compliant! Serve in butter lettuce wraps topped with plenty of chipotle ranch for an easy weeknight dinner. Perfect for grilling season or anytime!
Did you know that I eat burgers WAY more than I post them?
I’m thinking of changing that ASAP – because burgers, generally speaking, are one of life’s little pleasures that no one (but especially Paleo peeps!) should live without!
When I think of burgers, I’m thinking outside the bun (of course) to flavor and toppings. I want the entire plate to be exploding with flavor, whether we’re talking about a good ‘ol bacon burger with sweet potato fries, or something a bit different, like these hawaiian chicken burgers!
Ingredients
  • Coconut oil or olive oil for brushing grill/skillet
  • 1 lb ground chicken not too lean
  • 1 1/2 Tbsp coconut aminos
  • 1/4-1/2 tsp fine grain sea salt less if you’re sensitive to saltiness
  • 1 tsp smoked paprika
  • 3/4 tsp chili powder I used ancho chili powder, you can use any
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 4 pineapple slices about 1/2” thick (you can use canned, in juice only, as an alternative to fresh)
  • 1/2 cup chipotle ranch sauce see below
  • Butter lettuce for serving
  • Cilantro or green onion for serving
  • chipotle ranch sauce:
  • 1/4 cup + 2 Tbsp Paleo mayo - either homemade* or purchased**
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp fresh lemon juice
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp dried chives
  • Optional salt to taste

Instructions
  1. Prepare the chipotle ranch sauce prior to starting- Mix all ingredients in a small bowl until well blended and refrigerate until ready to use.
  2. Preheat your grill or grill pan to medium high heat and brush with coconut or olive oil.
  3. In a large bowl, mix ground chicken with coconut aminos, salt, paprika, chili powder, cumin, and garlic powder. Since the meat mixture will be somewhat sticky, wet your hands with water, then form into patties.
  4. Grill about 3 minutes on each side, until juices run clear. The first side should be nicely charred before flipping.
  5. If you have room, you can grill the pineapple slices alongside the chicken burgers for the last 2 mins of cooking time, flipping after the first side has deep golden brown grill marks.
  6. To serve, place burgers over butter lettuce, then top with chipotle ranch sauce and a grilled pineapple slice. Garnish with thinly sliced green onion or cilantro for garnish. Enjoy!

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