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Low-Carb Italian Stuffed Chicken Burgers

5 stars, average of 7 ratings

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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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Hands-on Overall

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
Protein55.8 grams
Fat30.9 grams
Calories526 kcal
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

Instructions

  1. In a bowl combine the ground chicken (I used thigh meat) or turkey, grated parmesan cheese and salt. Low-Carb Italian Stuffed Chicken Burgers
  2. Use your hands to divide the meat into two equal parts. Flatten each part using your hands. Then take a glass and place in the middle of the burger to create a well just like I did in this recipe. (Alternatively you can use half-pound burger press like I did.) Low-Carb Italian Stuffed Chicken Burgers
  3. Spray or brush with avocado oil and cook in an air fryer (one at a time if you can't fit both) at 190 °C/ 375 °F for 5 minutes. Remove and spoon in the marinara sauce inside the hole. Add the mozzarella slices and return into the air fryer for another 7 minutes. (If you don't have an air fryer, check the recipe tips above for oven instructions.) Low-Carb Italian Stuffed Chicken Burgers
  4. Serve while still warm with a bowl of dressed greens, simple salads or a quick Keto Coleslaw and fresh basil. Low-Carb Italian Stuffed Chicken Burgers

Ingredient nutritional breakdown (per serving, burger)

Net carbsProteinFatCalories
Chicken, minced (ground), dark meat, thighs
0 g38.6 g8.2 g238 kcal
Parmesan cheese
1 g10.7 g7.7 g118 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Marinara sauce
1.8 g0.4 g6.5 g68 kcal
Mozzarella cheese, fresh (for salads)
0.7 g6.1 g4 g64 kcal
Avocado oil, extra virgin
0 g0 g4.5 g40 kcal
Total per serving, burger
3.4 g55.8 g30.9 g526 kcal

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Martina Slajerova
Creator of KetoDietApp.com

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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Comments (2)

Made this for lunch today. Both my husband and I really enjoyed it and that homemade marinara! I could eat it with a spoon!
The recipes on this blog are wonderful and so much better than the first keto app I joined. That was a complete waste of money. If you could just explain how I can copy and paste the recipes I make onto my daily report( nutrition etc) I would greatly appreciate it. So glad I became a full member. So worth it😊

Thank you so much! I love the marinara, I always have some in the fridge 😊
You could create a custom meal.  You could do that by either specifying nutrition facts or by adding the ingredients together. Since you are a premium subscriber, you can add any notes, recipe steps and link to any websites (if it's from another blog).
Just a bit more info about what we do/don't do and why... There are a couple of reasons we don't have a "recipe import" feature:
a) The only way to do that is to use something called fuzzy matching which in simple terms means that we would scan the list of ingredients in a given url and try to match them with entries in our food database. That is always an issue as the way different blogs list ingredients may not be sufficient to determine the exact amount of a given ingredient, and sometimes even to determine the ingredient itself.
b) Many apps, including well known apps, that use recipe import share all the imports with all of their users adding seemingly more value to their app at the cost of others which is unethical. They charge the user for this feature but none of that goes to the original recipe developer/blog. They also run the risk of being reported for copyright violation.
We could just implement option a) which means that all data would always be local to a device/account but it's very prone to errors and inaccurate so at least for now we decided not to implement it until we find a better solution.