Keto Chicken Burgers With Chipotle Mayo Slaw Food

KETO CHICKEN BURGERS WITH CHIPOTLE MAYO SLAW

Steps:

• Place the chicken in a food processor along with the garlic and onion. Blitz to combine. Transfer to a bowl and mix with the tomato puree, chili, salt, pepper and parsley until combined.
• Press into two burger patties or use a burger press. Add the ghee to a non stick frying pan. Fry the chicken burgers for about 3 - 4 minutes per side on low / medium heat (6 - 8 minutes in total) or until cooked through. Make sure the heat is not too high so you do not burn the outside.
• Shred the red and white cabbage using a mandoline, or sharp knife. Finely dice the onion and parsley. Transfer to a bowl and mix to combine.
• In a clean small bowl, mix the mayo ingredients together using a spoon. Stir through the slaw, keeping about 1.5 tbsp back to add on top of the burgers.
• Serve burgers with mayo and top with slaw.
• Best served fresh or can be stored in Tupperware in the fridge for up to 1 day and the burgers reheated.

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.

HONEY GARLIC CHILE BURGERS WITH MANGO SLAW

Steps:

• For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
• Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
• For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
• For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
• Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.