Servings: 4servings (8 sliders or 4 full-sized burgers
Author: Ali Maffucci
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Ingredients
1small zucchini, spiralized with Blade D, noodles roughly chopped
1poundground chicken, lean or dark meat, I prefer ground thigh meat
1large garlic clove, minced
2teaspoonsdried parsley
1teaspoondried basil
½teaspoononion powder
¼teaspoonred pepper flakes
sea salt and black pepper, to taste
2tablespoonsextra-virgin olive oil, or ghee
½small red onion, peeled, spiralized with Blade A, noodles trimmed
8leavesBoston or Butter lettuce
8Roma, plum tomato slices (about 2 tomatoes)
2cupsmicro greens
ketchup for serving
Instructions
In a large bow, combine the zucchini noodles, chicken, garlic, parsley, oregano, basil, onion powder, and red pepper flakes and season with sea salt and black pepper. Using your hands, form the mixture into eight small patties (or four large). Refrigerate for about 10 minutes to set.
Heat the olive oil (or ghee) in a grill pan or large skillet over medium-high heat. When the oil is shimmering, add the onions to one half of the pan and the patties to the other, working in batches if necessary. Season the onions with sea salt and black pepper and sear, tossing occasionally, until mostly caramelized. Sear the chicken patties for 5 minutes per side or until browned and cooked through.
On a serving platter, lay out the lettuce leaves and place a burger on each (if you made sliders). Top each with a tomato slice, caramelized onion, and micro greens. (Top with another piece of lettuce if you made larger burgers.) Serve which ketchup, if desired.
Notes
To make AIP-friendly leave out tomatoes and red-pepper flakes