Dilly chicken burgers with spicy slaw from The Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipes (page 150) by Alex Snodgrass

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Accompaniments: Zesty potato wedges

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute arrowroot flour for tapioca flour.

  • julesamomof2 on May 15, 2026

    These burgers were a gloppy mess when first mixed and formed. My first batch stuck badly to the pan and set my dinner time back quite a bit, so I popped the second batch in the fridge to have as leftovers. A couple hours in the fridge worked wonders, they were perfectly formed and I was able to fry them easily for leftovers the next day. I think the key is to keep them small and allow them to firm up for a time. That all said, they were just ok, I did not think the pickle/dill flavor was super present. Also, the slaw was dry as written, I had add more mayo and some lemon juice to get the consistency right.

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