These cheesy parmesan chicken burgers are stuffed with homemade Marinara Sauce and creamy mozzarella. It's a healthy higher protein option that will keep hunger at bay.
You can serve these cheese stuffed burgers with any summer salads, or make a batch of Low-Carb Fries from parsley roots, turnips or rutabaga (swede) instead of potatoes. You can also serve these bunless burgers with roasted vegetables or a simple Keto Coleslaw.
Air Fryer to Oven Baking Conversion
If you don't have an air fryer, simply bake these in the oven. When converting an air fryer recipe to oven, you will need to bake it at a higher temperature for a few minutes longer.
To bake these Low-Carb Italian Stuffed Chicken Burgers in the oven, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Once preheated, place the burgers in a tray lined with parchment paper and place in the middle rack of your oven. Bake for 6 minutes. Remove and top with the marinara sauce and mozzarella. Place bake in the oven and bake for another 8 to 9 minutes.
I used a large half-pound burger press to make these stuffed burgers. If you use a quarter-pound burger press to create 4 small burgers instead, reduce the cooking time by about 20 %.
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Serving size burger
Allergy information for Low-Carb Italian Stuffed Chicken Burgers
✔ Gluten free
✔ Egg free
✔ Nut free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, burger)
Net carbs3.4 grams
Calories from carbs 3%, protein 43%, fat 54%
Total carbs4 gramsFiber0.6 gramsSugars1.8 gramsSaturated fat10.9 gramsSodium1,185 mg(52% RDA)Magnesium68 mg(17% RDA)Potassium592 mg(30% EMR)
Ingredients (makes 2 burgers)
- 400 g ground chicken (14.1 oz)
- 2/3 cup grated Parmesan cheese or Pecorino Romano (60 g/ 2.1 oz)
- 1/4 tsp sea salt
- 1/3 cup homemade Marinara Sauce or any sugar-free pizza sauce (80 ml/ 2.7 fl oz)
- 1/2 fresh mozzarella ball, sliced (50 g/ 1.8 oz)
- 2 tsp virgin avocado oil
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