Maple Poppy Chicken Burgers

Maple Poppy Chicken Burgers

I’ve finally hit a rut in my FAILSAFE Diet journey. I’m beginning to feel like everything looks and tastes the same. Seriously, go check out my Instagram feed. Everything is a variation on brown — tan, white, light brown, dark brown — with a pop of green here and there. I know it’s only natural to feel this way with such a limited selection of safe foods and minimal ways to “spice” it up.

So I’ve been itching to branch out and find some new flavor combinations. My go-to’s always seems to be garlic and leek. And for good reason — it’s delicious on just about everything. Case and point: chicken and leek burgers, chicken and leek pasta, and garlic and leek focaccia bread.

After four solid months of garlic and leek, I wanted and NEEDED something a little different. But what?! There are only so many safe options and it feels like I’ve exhausted them all.

Turns out I hadn’t, because maple syrup and poppy seeds go together beautifully. (With all of the hullabaloo around lemon and poppy seed, who would think to try anything else?!) The maple syrup adds a lovely depth to the burgers and the poppy seeds add a really wonderful texture to it all.

Feel free to serve it with a bun and call it a burger or serve it naked and call them breakfast patties.

Either way, they are delicious. 

One note of caution: they do brown easily because of the maple syrup, so make sure to cook them on a lower temperature and turn them a bit more frequently than you would otherwise if you’re super sensitive to amines from browned meat.

Maple Poppy Chicken Burgers

Emily @ My Failsafe Life
These maple poppy chicken burgers have the perfect depth and mystery to them, making them an absolute delight for breakfast or dinner.
Prep Time 5 mins
Cook Time 14 mins
Course Breakfast, Main Course
Cuisine American
Servings 5
Calories 252 kcal


  • 1 lb ground chicken
  • 2 tbsp maple syrup
  • ½ tbsp poppy seeds
  • ¼ tsp salt
  • 2 tbsp oil canola, rice bran, safflower


  • Combine all ingredients in a medium sized mixing bowl and mix with your hands until everything is incorporated fully. It may look like there’s too much syrup, but I promise it gets folded in. Form into patties (I made 5, but feel free to make your burgers whatever size you like!)
  • Heat 2 tbsp of oil in a large skillet over medium to medium-low heat. Add in chicken patties and cook for 5-7 minutes per side, being careful not to let them brown too much. When burgers reach internal temperature of 160°F/75°C they are done.
  • Serve naked or with a (safe) bun.


This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, corn free, and low salicylate. 
Keyword breakfast, brinner, burgers, dairy free, failsafe, gluten free, low salicylate, nightshade free, rpah elimination diet, soy free, turkey

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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