Quick and easy Grilled Chicken Burgers with Black Olive Tapenade that are gluten-free, paleo, and allergy-free! Classic herb flavors with a salty bite from the homemade tapenade will make for a stand out healthy summer dinner recipe!
I love my veggie burgers, but I don’t pass up a chicken burger either! When grilling comes into the equation, how could ANYONE say no? Grilling season has just begun and I’m about to make it even easier for you! You guys know I’m obsessed with grilling when the weather gets warm. You also know that as a celiac with other food allergies, grilling season can be a scary time of cross-contamination. But I won’t let that get in the way of enjoying some delicious and safe food and neither should you! Honestly, I think grilled food is magic. It’s fun, delicious, quick, and can be safe if we aren’t grilling right on dirty old grill grates that have been cross-contaminated.
By using my Hamilton Beach Indoor Searing Grill I can make sure I have safe grilled food all year long. That’s right! Indoor, small, and great for tight places like a college dorm or apartment. What I really love most is getting the authentic grilled taste and ease without have to worry about cross-contamination. The grill have an easy to clean removable grate, hood, and drip tray that are all dishwasher safe. Can I get a “yay” for no-fuss and no worries? So a perfectly safe batch of gluten-free grilled chicken burgers with a homemade black olive tapenade that can be whipped up in literally minutes and right on the kitchen counter seems like just the recipe to get you started this grilling season!
Grilled Chicken Burgers with Black Olive Tapenade
- Chicken Burgers:
- 4 Raw Ground Chicken Patties
- Onion Powder (to taste)
- Garlic Powder (to taste)
- Black Pepper (to taste)
- Dried Thyme (to taste)
- Black Olive Tapenade:
- 1 15oz Can Large Black Olives
- ¼ Cup Benissmo Mediterranean Garlic Olive Oil
- 1 TB Lemon Juice
- 1 TB Dried Rosemary (crushed)
- 1 Tsp Minced Garlic
- ½ Tsp Onion Powder
- ¼ Tsp Black Pepper
- Preheat the grill to 350°F.
- Season the chicken patties with the specified seasonings, to taste.
- Place the patties on the grill (lid closed) for 5-6 minutes, flip, and grill (lid closed) another 5-6 minutes.
- In a food processor, combine the tapenade ingredients and process until you get a slightly chunky texture.
- Top each burger with some tapenade and serve.
The salty and deep flavored black olive tapenade with the light, fresh, and herby chicken burgers…so good! I personally never eat burgers, veggie or chicken, with a gluten-free bun and with this tapenade you won’t need it, trust me! Save those carbs for the grilled plantains or potatoes 😉 Just because I want you all to love grilling (and feel safe with it) as much as I do, here’s your chance to win your own Hamilton Beach Indoor Searing Grill! Just enter below and I’ll contact the winner directly at close!
So tell me:
+ What would you be grilling first on your new indoor grill?
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