Keto Chicken Portobello Burgers


Step 1Place 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).

Step 2Using a spatula or your hands, mix to combine.

Step 3Using 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.

Step 4To 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.

Step 5Heat 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.

Step 6Wipe 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.

Step 7Once 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.

Step 8To 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.

Step 9Serve 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.