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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
Nutritional values (per 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)
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
Topping:
- 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)
Instructions
- 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).
- Using a spatula or your hands, mix to combine.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Chicken Portobello Burgers
Step by Step
Ingredients
- 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)
- 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)
Instructions
- 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).
- Using a spatula or your hands, mix to combine.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition (per burger)
Calories474kcal
Net Carbs8.6g
Carbohydrates12.3g
Protein36.8g
Fat31.6g
Saturated Fat4.6g
Fiber3.7g
Sugar6.9g
Sodium1,167mg
Magnesium51mg
Potassium1,380mg
Detailed nutritional breakdown (per burger)
| Total per burger |
| 8.6 g | 36.8 g | 31.6 g | 474 kcal |
| Chicken, minced (ground), breast meat |
| 0 g | 31.8 g | 3.9 g | 171 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Onion, brown (yellow), raw |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 7 g | 62 kcal |
| Portobello mushrooms, fresh |
| 4.3 g | 3.5 g | 0.6 g | 37 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 3.5 g | 31 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Lettuce, mixed leaf salad |
| 0.2 g | 0.2 g | 0 g | 2 kcal |
| Onion, red, fresh |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Tomatoes, fresh |
| 0.9 g | 0.3 g | 0.1 g | 6 kcal |
| Pickles, cucumber, dill or kosher dill |
| 0.3 g | 0.1 g | 0.1 g | 3 kcal |
| Tartar Sauce with Pickles & Capers, homemade (KetoDiet blog) |
| 0.4 g | 0.4 g | 16.4 g | 148 kcal |
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