Ingredients: * 2 Ibs ground chicken breast (or chicken breast processed in a food processor) * 1 large egg (to bind the mixture) * 1/2 cup almond flour (to help bind and add texture) * Salt, to taste * White pepper, to taste * Garlic powder, to taste * Smoked paprika, to taste * Olive oil or avocado oil for searing
Equipment: * Ring mold (for shaping the patties) * Temperature probe (for precise cooking in the oven) Instructions
STEP ONE: Prepare the Chicken Mixture * If using whole chicken breasts, process them in a food processor until they have the texture of ground chicken. * In a large bowl, combine the ground chicken with the salt, white pepper, garlic powder, onion powder, and paprika. * Add the egg to help bind the mixture, and mix well. * Gradually add the almond flour while mixing to help absorb any excess moisture and create a cohesive patty mixture. The mixture should be wet: but if it is TOO wet, add more almond flour.
STEP TWO: Shape the Patties Using a Ring Mold * Lightly spray the ring mold with nonstick cooking spray. * Press the chicken mixture into the ring mold to form thick, evenly shaped patties. This ensures consistent cooking and a professional look. * Carefully remove the ring mold and set the patties aside.
STEP THREE: Sear the Patties * Heat a skillet over medium-high heat with a bit of olive oil or avocado oil. * Sear each chicken patty for about 2-3 minutes per side until a golden-brown crust forms.
STEP FOUR: Finish Cooking in the Oven with Temperature Probe * Preheat your oven to 375°F (190°C). * Transfer the seared patties to a baking sheet. * Insert an oven safe temperature probe into the thickest part of one of the patties. * Place the baking sheet in the oven and bake, flipping halfway through, until the patties reach an internal temperature of 160°F.
STEP FIVE: Let the Patties Rest Remove the patties from the oven and let them rest for a few minutes. During this time, the internal temperature will rise to the safe final temperature of 165°F, ensuring juicy and perfectly cooked chicken burgers.
STEP SIX: Serve and Enjoy * Serve the giant chicken patties as-is, on a bed of greens, or in a lettuce wrap if desired. * Enjoy the juicy, flavorful chicken burgers with your friends!
Key Tips: • Temperature Probe: Using a temperature probe is crucial for this recipe to ensure the patties are cooked to the perfect internal temperature without overcooking. This step makes all the difference in achieving juicy, tender chicken burgers. • Resting: Letting the burgers rest for a few minutes after cooking allows the juices to redistribute, ensuring a moist and flavorful bite every time.
West_Yorkshire
Shame you can’t buy ground chicken in the UK
sinkalip775
One of my favorites. I like to sausage-ify them and add fennel seed and red pepper flakes sometimes too
Singletracksamurai
I am totally going to use these as buns and slap a ground beef patty in the middle lol.
4 Comments
GIANT KETO CHICKEN BURGERS
Ingredients:
* 2 Ibs ground chicken breast (or chicken breast processed in a food processor)
* 1 large egg (to bind the mixture)
* 1/2 cup almond flour (to help bind and add texture)
* Salt, to taste
* White pepper, to taste
* Garlic powder, to taste
* Smoked paprika, to taste
* Olive oil or avocado oil for searing
Equipment:
* Ring mold (for shaping the patties)
* Temperature probe (for precise cooking in the oven)
Instructions
STEP ONE:
Prepare the Chicken Mixture
* If using whole chicken breasts, process them in a food processor until they have the texture of ground chicken.
* In a large bowl, combine the ground chicken with the salt, white pepper, garlic powder, onion powder, and paprika.
* Add the egg to help bind the mixture, and mix well.
* Gradually add the almond flour while mixing to help absorb any excess moisture and create a cohesive patty mixture. The mixture should be wet: but if it is TOO wet, add more almond flour.
STEP TWO:
Shape the Patties Using a Ring Mold
* Lightly spray the ring mold with nonstick cooking spray.
* Press the chicken mixture into the ring mold to form thick, evenly shaped patties. This ensures consistent cooking and a professional look.
* Carefully remove the ring mold and set the patties aside.
STEP THREE:
Sear the Patties
* Heat a skillet over medium-high heat with a bit of olive oil or avocado oil.
* Sear each chicken patty for about 2-3 minutes per side until a golden-brown crust forms.
STEP FOUR:
Finish Cooking in the Oven with Temperature Probe
* Preheat your oven to 375°F (190°C).
* Transfer the seared patties to a baking sheet.
* Insert an oven safe temperature probe into the thickest part of one of the patties.
* Place the baking sheet in the oven and bake, flipping halfway through, until the patties reach an internal temperature of 160°F.
STEP FIVE:
Let the Patties Rest
Remove the patties from the oven and let them rest for a few minutes. During this time, the internal temperature will rise to the safe final temperature of 165°F, ensuring juicy and perfectly cooked chicken burgers.
STEP SIX:
Serve and Enjoy
* Serve the giant chicken patties as-is, on a bed of greens, or in a lettuce wrap if desired.
* Enjoy the juicy, flavorful chicken burgers with your friends!
Key Tips:
• Temperature Probe: Using a temperature probe is crucial for this recipe to ensure the patties are cooked to the perfect internal temperature without overcooking.
This step makes all the difference in achieving juicy, tender chicken burgers.
• Resting: Letting the burgers rest for a few minutes after cooking allows the juices to redistribute, ensuring a moist and flavorful bite every time.
Shame you can’t buy ground chicken in the UK
One of my favorites. I like to sausage-ify them and add fennel seed and red pepper flakes sometimes too
I am totally going to use these as buns and slap a ground beef patty in the middle lol.