Lemon Herb Chicken Burgers With Thousand Island Dressing
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Onion (diced)1 cup
Parsley (chopped fresh)2 tsps
Thyme (chopped fresh)1 tsp
Sea Salt2 tbsps
Coconut Oil1.5 cups
Plum Tomatoes (about 4 quartered)1 cup
Lemon Juice1 cup
Extra-Virgin Olive OilDirections:
1
First, make the dressing
2
In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy
3
Transfer the contents to a small bowl and stir in the minced pickles
4
Set it aside
5
(Any extra dressing can be stored in the fridge for up to three days
6
) To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat
7
Sauté the onions until they are slightly caramelized, then set them aside
8
For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined
9
Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt
10
Blend the mixture well with your hands, then form it into four equal-size burgers
11
In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers
12
Allow them to brown on one side for several minutes before flipping them and browning the other side
13
If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm
14
When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing
15
First, make the dressing
16
In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy
17
Transfer the contents to a small bowl and stir in the minced pickles
18
Set it aside
19
(Any extra dressing can be stored in the fridge for up to three days
20
) To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat
21
Sauté the onions until they are slightly caramelized, then set them aside
22
For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined
23
Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt
24
Blend the mixture well with your hands, then form it into four equal-size burgers
25
In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers
26
Allow them to brown on one side for several minutes before flipping them and browning the other side
27
If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm
28
When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing