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Keto Chicken Portobello Burgers

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When you follow a low-carb diet, bread is off limits unless you use a low-carb option such as our Keto Burger Buns.

When ordering at a restaurant, the easiest way to eat burger is to go "bunless" or "naked" which means that you just skip the bread and eat the burger patty with the toppings. This is usually not enough so I recommend you order some topping extras or serve with simple side salad such as an easy Tomato Summer Salad, zesty Cilantro Lime Slaw or classic creamy Coleslaw.

Making Burgers Low-Carb

In this case we are serving the burger patties with cooked Portobello mushrooms which are a good alternative to bread buns. Not a fan of burger buns? Here are some options you can try:

  • Lettuce leaves. Simply use 2 to 3 lettuce leaves, top with a patty, toppings and then 2 to 3 more lettuce leaves.
  • Grilled aubergine slices. Simply slice the aubergine widthwise into about 1-inch (2.5 cm pieces). Heat a large pan or a griddle pan over medium heat. Brush the eggplant slices with the ghee on both sides, and season with salt and pepper. Cook the slices for about 5 minutes on each side, until soft and browned. Remove from the pan and keep warm.
  • Keto bread. For the most authentic burgers you can use Keto Burger Buns or Nut-Free Keto Buns. Once you bake them, cut in half widthwise and toast in a hot pan or under a broiler.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. Maybe you need less protein or you want to add a simple salad. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Keto Burger Recipes

Love burgers? Check out these low-carb burger recipes!

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Hands-on Overall

Serving size burger

Allergy information for Keto Chicken Portobello Burgers

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, burger)

Net carbs8.6 grams
Protein36.8 grams
Fat31.6 grams
Calories474 kcal
Calories from carbs 7%, protein 32%, fat 61%
Total carbs12.3 gramsFiber3.7 gramsSugars6.9 gramsSaturated fat4.6 gramsSodium1,167 mg(51% RDA)Magnesium51 mg(13% RDA)Potassium1,380 mg(69% EMR)

Ingredients (makes 4 burgers)

  • 600 g ground chicken or turkey (1.3 lb)
  • 2 cloves garlic, crushed
  • 1/2 small brown onion, finely chopped (35 g/ 1.2 oz)
  • 2 tbsp coconut aminos or tamari sauce (30 ml)
  • 1 tsp apple cider vinegar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped parsley or herbs of choice
  • 1 tbsp avocado oil, ghee or lard for greasing (15 ml)
Mushroom buns:
  • 8 Portobello mushrooms (672 g/ 1.5 lb)
  • 2 tbsp avocado oil, ghee or lard for greasing (30 ml)
  • pinch of sea salt
  • 2 cups salad greens such as lamb lettuce, arugula or watercress (60 g/ 2.1 oz)
  • 4 slices medium red onion (50 g/ 1.8 oz)
  • 4 slices tomato (140 g/ 5 oz)
  • 12 slices of sugar-free pickles (84 g/ 3 oz)
  • 1/2 cup homemade Tartar Sauce or Garlic Mayo (120 ml/ 4 fl oz)


  1. Place all of the burger ingredients except for the oil in a mixing bowl: ground chicken, crushed garlic, finely diced onion, coconut aminos, apple cider vinegar, sea salt, black pepper and chopped parsley (or herbs of choice). Keto Chicken Portobello Burgers
  2. Using a spatula or your hands, mix to combine. Keto Chicken Portobello Burgers
  3. Using your hands, create 4 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks. Keto Chicken Portobello Burgers
  4. To prepare the Portobello buns, trim the stems and season each Portobello mushroom with a pinch of salt. To make 4 burgers you will need a total of 8 mushrooms.
    Note: If you want to reduce the carb count to about 6.5 g net carbs per serving, use only 4 mushrooms, one per each burger. Keto Chicken Portobello Burgers
  5. Heat a skillet greased with 2 tablespoons (30 ml) avocado oil (or ghee) over a medium-high heat. Cook the mushrooms seasoned with salt in batches of 3 to 4, top side down on medium heat, for about 5 minutes until juices start to release. Flip and cook for 5 more minutes. Depending on the thickness, you may need to flip the mushrooms again and cook for a few minutes. Transfer to a plate and keep warm. Keto Chicken Portobello Burgers
  6. Wipe the skillet where you cooked the mushrooms with paper towel. Grease with the remaining 1 tablespoon (15 ml) oil and heat over a medium-high heat. Once hot, add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan — work in batches if needed. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2-3 minutes.
  7. Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices. It will take another 2-3 minutes to cook through. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside. Keto Chicken Portobello Burgers
  8. To assemble, serve the burger patties on top of the Portobello mushrooms and top each burger with a slice of tomato, a slice of onion and three slices of pickles, plus a side of salad greens. Add about 2 tablespoons (30 ml) of Tartar Sauce on top of each burger and finally top with another Portobello mushroom.
  9. Serve while still warm. The patties are best eaten fresh so make them just before you serve them.
    Tip: Instead of the Tartar Sauce, you can serve these burgers with Garlic Mayo, Keto Ketchup or Dijon mustard. Optionally, serve with an additional Portobello mushroom. Keto Chicken Portobello Burgers

Ingredient nutritional breakdown (per serving, burger)

Net carbsProteinFatCalories
Chicken, minced (ground), breast meat
0 g31.8 g3.9 g171 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Onion, brown (yellow), raw
0.6 g0.1 g0 g3 kcal
Coconut aminos (substitute to soy sauce)
0.5 g0 g0 g2 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Avocado oil, extra virgin
0 g0 g7 g62 kcal
Portobello mushrooms, fresh
4.3 g3.5 g0.6 g37 kcal
Avocado oil, extra virgin
0 g0 g3.5 g31 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Lettuce, mixed leaf salad
0.2 g0.2 g0 g2 kcal
Onion, red, fresh
0.8 g0.2 g0 g5 kcal
Tomatoes, fresh
0.9 g0.3 g0.1 g6 kcal
Pickles, cucumber, dill or kosher dill
0.3 g0.1 g0.1 g3 kcal
Tartar Sauce with Pickles & Capers, homemade (KetoDiet blog)
0.4 g0.4 g16.4 g148 kcal
Total per serving, burger
8.6 g36.8 g31.6 g474 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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