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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 minutes
Cook Time 10 minutes
Servings 2 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 teaspoon 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

Serving: 1serving | Calories: 661kcal | Carbohydrates: 8g | Protein: 29g | Fat: 57g | Saturated Fat: 16g | Cholesterol: 197mg | Sodium: 643mg | Potassium: 554mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1411IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 2mg