Keto Chicken Burgers with Chipotle Mayo Slaw

5 from 1 vote

Keto Chicken Burgers with Chipotle Mayo Slaw

These must try Keto Chicken Burgers are healthy and low in carbs. They have a nice kick to them, but they are not too spicy. They are lean, filling and satisfying without the need for a bun. They can be made on the stove top, on the grill or baked in the oven. And they are served with a generous portion of Chipotle Mayo Slaw. A versatile low-carb dinner recipe that’s perfect all year round.

Prep Time 30

Cook Time 10

Servings burgers

Calories 661kcal

Author Jo Harding

Ingredients

BURGERS

3 chicken thighs skinless and boneless (250g) (or ground chicken or chicken breasts)
1 clove garlic minced (4g)
1 ounce onion finely diced (35g)
1 tablespoon tomato puree
1 tablespoon chili pepper fresh, mild/medium, chopped (6g)
¼ teaspoon salt or to taste
¼ teaspoon black pepper cracked (or to taste)
1 tablespoon parsley chopped (4g)
1 tablespoon ghee for frying (or olive oil or avocado oil)

SLAW

½ cup red cabbage (35g)
½ cup white cabbage (70g)
1 medium green onion (15g)
2 tablespoon parsley chopped (8g)

CHIPOTLE MAYONNAISE

4 tablespoon mayo
1 teaspoon lime juice or to taste
1 pinch sea salt
½ tsp paprika
¼ teaspoon chili powder
1 pinch chili flakes chipotle (start small and increase to taste)
1 pinch black pepper cracked

Instructions

CHICKEN BURGERS

Place the chicken in a food processor along with the garlic and onion. Blitz to combine. Transfer to a bowl and mix with the tomato puree, chili, salt, pepper and parsley until combined.
Press into two burger patties or use a burger press. Add the ghee to a non stick frying pan. Fry the chicken burgers for about 3 - 4 minutes per side on low / medium heat (6 - 8 minutes in total) or until cooked through. Make sure the heat is not too high so you do not burn the outside.

SLAW

Shred the red and white cabbage using a mandoline, or sharp knife. Finely dice the onion and parsley. Transfer to a bowl and mix to combine.

MAYO

In a clean small bowl, mix the mayo ingredients together using a spoon. Stir through the slaw, keeping about 1.5 tablespoon back to add on top of the burgers.

TO SERVE

Serve burgers with mayo and top with slaw.

STORAGE

Best served fresh or can be stored in Tupperware in the fridge for up to 1 day and the burgers reheated.

Notes

Net Carbs 6g

Nutrition