These Pulled Chicken Burgers With Avocado Salsa Are Entirely Gluten-Free

Wrap your hands around this, coeliacs.

Helga's Gluten Free Buns, Pulled Chicken Burger, Bar Luca Burger Recipe
Image: Helga's

Since going gluten-free, burgers are a sore point. They’re one meal I truly miss. There’s just something so satisfying about wrapping my hands around a sandwiched patty, struggling to fit it into my mouth as sauce oozes down my face and fingers. And sure, I can order the ‘burger without the bun’ but let’s be honest, that’s just a glorified salad—and often not even a good one.


So when I heard that Helga’s had launched a range of gourmet burger rolls that are entirely gluten-free, I couldn’t help but get excited (cue Whopper two hands). In conjunction with the launch, they teamed up with Sydney favourite, Bar Luca and cult burger haunt, Chur Burger, to create some satiating recipes that you can make at home.

This pulled chicken burger with avocado salsa and homemade BBQ sauce is one of our favourites. Don’t be put off by the ingredients list, they’re easy to make and the sauce will keep for a while.

Pulled Chicken Burgers With Avocado Salsa, Homemade BBQ Sauce & Aioli

Serves: 5
Prep: 1 hour | Cook: 1 hour

Ingredients

Pulled chicken

4 chicken Maryland’s (skin off)
2 tbsp olive oil
2 tbsp brown sugar
1 tbsp tin chipotle paste
1 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tbsp chopped coriander
1 lime
Sea salt

Carolina-style BBQ sauce

200g American mustard
100g sugar
50g brown sugar
200ml cider vinegar
60ml water
2 tsp chilli powder
2 tsp ground black pepper
1 tsp smoked paprika
1 tbsp Worcestershire sauce
30g butter

Avocado Salsa

2 avocados diced
¼ red onion finely diced
1 red chilli (deseeded) finely diced
2 cloves garlic pasted to purée
1 lime, zest and juice
½ bunch coriander finely chopped
Sea salt to taste

Aioli

120g Birch and Waite mayonnaise
2 cloves garlic pasted to purée
Pinch sea salt

To serve

2-3 whole Jalapeños
5 Helga’s Gluten Free Gourmet Rolls Traditional White

For the chicken

  1. Mix all ingredients well and rub into chicken Marylands so evenly coated
  2. Place a rack on a deep tray, half full with water. Place chicken on rack and place in oven at 180oC for approximately 30 mins, check they’re cooked before removing from oven
  3. Let cool and once cool enough to handle, shred all the meat off the bones and place aside
  4. Pour on the BBQ sauce, you can put as much or as little on as you like
  5. Season with sea salt and finish with the chopped coriander and a squeeze of fresh lime

For the BBQ sauce

  1. Combine mustard, sugars, vinegar, water, chilli powder, black pepper, paprika and Worcestershire sauce in small saucepan
  2. Simmer over low heat for 30 minutes
  3. Stir in butter and simmer for 10 additional minutes

For the avocado salsa

  1. Mix altogether well but don’t mash the avocados too much
  2. Season with sea salt to taste, keep refrigerated until needed

For the aioli

  1. Mix well and refrigerate until needed

To serve

  1. Toast Helga’s Gluten Free Gourmet Roll Traditional White and brush with melted butter
  2. Placed a good serve of pulled chicken on base of roll that has been dressed with BBQ sauce, add a touch more sauce
  3. Follow with a generous tablespoon of avocado salsa
  4. Add 20g of aioli on top of the salsa
  5. Follow with 3-4 thinly sliced fresh jalapeños, place roll on top and serve
Although your at-home version is guaranteed to be tasty, if you’d like to try the original (made by the experts) pop in to one of Chur Burger’s venues before June 25. Love the GF rolls? Amp up your #saddesklunch with this recipe using Helga’s wraps.