Fody's Gluten-Free Korean BBQ Chicken Burgers with Sesame Ginger Slaw

In a large mixing bowl, add ground chicken, Fody Korean BBQ Sauce, black pepper, sea salt, and breadcrumbs. Using your hands, gently fold and mix all ingredients together until fully combined.

Once all ingredients are combined, form chicken patties and place on a parchment lined plate. The mixture will make 6 large burgers or 8 smaller burgers.

Place chicken burgers on a hot grill and cook for around 5 minutes on each side or until internal temperature reaches 165F.

While burgers are grilling, prepare the ginger slaw recipe.

In a small mixing bowl, add sesame ginger sauce, olive oils, rice vinegar, salt + pepper to prepare Low FODMAP salad dressing. Whisk vigorously to combine, adjusting to taste if needed.

In a separate large mixing bowl, add shredded cabbages, carrots, cilantro, and chives. Gently toss to combine, then add the dressing, tossing again with tongs to ensure slaw is fully coated in the sauce.

Once chicken burgers are fully cooked, top with slaw and serve on a toasted gluten-free bun. Top with optional avocado + lettuce.