This is one of my favorite recipes created by Amy Myers, MD. I’ve been making it all summer so I wanted to share it with you guys! Grilling these Cilantro Aioli Chicken Burgers is a great (and healthful) way to get outside and enjoy the final days of warm weather.
Turmeric
The best part? She includes turmeric in the recipe, which has many anti-inflammatory properties. Fun Fact: The combination of black pepper and turmeric is important because black pepper helps with absorption of turmeric.
Turmeric contains a substance called curcumin, with very powerful anti-inflammatory and antioxidant properties. Curcumin has the ability to reduce inflammation at the molecular level – much like some anti-inflammatory drugs! Not only is curcumin an inflammation warrior, but it’s also a very powerful antioxidant which neutralizes free radicals in the body.
Cilantro Aioli Chicken Burgers
- 1 lb free-range ground chicken
- ¼ cup cilantro chopped
- 1 clove garlic minced
- ¼ cup red onion finely chopped
- 1 tsp onion powder
- 1 tsp turmeric
- 2 tsp cumin
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
CILANTRO AIOLI
- ½ cup coconut cream
- ¼ cup cilantro chopped
- juice of ½ lime
- 1 clove garlic minced
- sea salt and ground black pepper to taste
- In a bowl, combine chicken with cilantro, garlic, onion, and spices. Form into 4 individual patties.
- In a small food processor or blender, add coconut cream, cilantro, lime juice, garlic, salt and pepper. Blend until well combined. Place in refrigerator until ready to serve.
- Preheat grill to medium heat or a large cast iron skillet. Grease grill or cast iron skillet with avocado oil. Cook burgers for 4-5 minutes on each side or until it reaches desired doneness.
- Serve wrapped in lettuce or on a bed of salad. Top with Cilantro Aioli and other optional toppings.