Crispy Keto Chicken Burger Food

HEALTHY CHICKEN BURGERS (LOW-CARB & PALEO)

Steps:

• In a large bowl, combine the chicken, onion, garlic, salt, paprika, and several grinds of black pepper. Use a spoon to stir it all together, then divide the mixture into 4 even sections so you can form patties.
• Get your hands wet to make the mixture easier to work with (it doesn't stick to wet hands) and form a burger patty by pressing it between your hands. Repeat with the remaining mixture until you have 4 evenly sized patties that are about 1 inch thick.
• Grease a 12-inch skillet with olive oil, then place it over medium-high heat on the stove. Arrange all 4 chicken burgers on the skillet and let them cook for 5 minutes. Flip the burgers over and cook on the other side for 4 to 5 minutes, or until the burgers reach an internal temperature of 165ºF when checked with a thermometer. (You can also just cut one in half to make sure it's not pink in the middle.)
• Serve the cooked burgers warm, with your favorite toppings. You can use a bun or lettuce wrap! Cooked burgers will keep well in the fridge for up to 3 days in an airtight container, or you can freeze them for up to 3 months.

CRISPY KETO CHICKEN BURGER

Steps:

• 1 x Baking Sheet and Non Stick Baking Mat or Parchment Paper
• Rolling Pin OR Food processor
• 2 x Medium Bowl
• Digital Meat Thermometer
• Heat oven to 400° and line the baking sheet with a non stick baking mat or parchment paper.
• Crush the pork rinds into a fine crumb using a rolling pin or food processor.
• In a medium bowl combine the crushed pork rinds with parmesan, chili powder, onion powder, garlic powder, salt, pepper and mix well. Set aside.
• Whisk the egg with water in a bowl or soup plate and set aside.
• Slice the chicken breasts in half, horizontally, so that you get 6 chicken cutlets.
• With one hand, dip a chicken cutlet into the egg mixture and toss into the pork rinds without touching them with your eggy hand. Using your other hand, toss the chicken around in the pork rinds, then place onto the baking sheet.
• Repeat for all 6 pieces of chicken.
• Go back and double dip the chicken into the egg mixture and pork rinds until everything has been used up.
• Bake for 30 minutes, or until the internal temperature reaches 180° *see note 7.

CRISP CHICKEN BURGERS WITH LEMON MAYO

Steps:

• Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they're about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
• Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
• Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.