When you think burgers the classic beef hamburger is the first thing that comes to mind and I don’t blame you, they’re iconic and delicious! But let me assure you that these chicken burgers/sliders are just as delicious and satisfying and best of all this recipe is designed to ensure moist, juicy and flavorful burgers that you’ll be craving time and time again.
Here’s why you’ll love this recipe:
- It’s clean-eating, gluten free and keto friendly
- It takes 30-minutes to make from start to finish
- The shaped patties freeze beautifully for future use
- It’s made using whole chicken breast and almond flour along with cheese for a high protein kick!
- It contains tons of fresh herbs and spices
- They are a much healthier alternative to any store-bought variety
To make your chicken patties you’ll need the following
- Ground Chicken: You can easily make your own ground chicken if you have a grinder
- Cheese: I’m using a cheddar that is cut into small cubes
- Red Onion: or yellow or white or even shallots, finely diced
- Blanched Almond Flour: or almond meal. This adds both fat, moisture and acts as a binder to keep your patties together
- Fresh Herbs and Spices: I’m using Himalayan salt, ground black pepper, smoked paprika, grated garlic, thyme, dill, oregano, and chives. But you can add in or omit any herb and spice of your choosing
- Extra Light Olive Oil (not pictured): we’re going to use the oil to fry our patties in.
* An optional ingredient can also be a touch of either white whole wheat flour or a whole wheat pastry flour which you can use to dust your patties in before pan frying to give an extra crust and prevent it from sticking to the pan.
Making your patties is honestly as easy as putting all ingredients into a large bowl…
…Mixing it all together and dividing into four equal portions… (1 lb of ground chicken will make 4 patties)
…And shaping your chicken mixture into patties.
Place your patties onto parchment or wax paper and set them into the fridge or freezer to chill for 10-15 minutes.
While your patties are chilling make your slaw using
- Carrots: cut into thin matchsticks
- Cabbage: Red or green, be sure to chop or finely shred it
- Spices: I’m using Himalayan salt, ground black pepper, celery seeds and finely blended raw cane sugar
- Fresh Lemon Juice: Or lime juice if you prefer
- Stone Ground Mustard
- Homemade Mayonnaise
Much like the patties, simply place all ingredients into a bowl and toss together.
Once your patties are chilled, heat your oil in a pan or skillet on medium high heat until it’s hot but not smoking.
* If you’re using the flour coating, do so now by covering your patties in a light layer of flour and shaking off any excess.
Add your patties one at a time, (be sure to place them down gently into the pan in the direction away from you to avoid any of the oil from splashing). Ensure that none of your patties are touching. Let them cook undisturbed for 4-5 minutes before flipping and cooking the other side for an additional 4-5 minutes or until the centers are at 165F.
Once done, remove your patties and allow any excess oil to drain off.
Assemble your burgers by placing your chicken patty onto a sliced bun (I like to use my Whole Wheat Hawaiian Dinner Rolls) and topping with your simple slaw and some Homemade Pickles or any other topping of your choosing.
Well guys, that’s it for another post! These burgers are delicious and healthy so I really do hope you’ll give them a try. What kinds of things do you like to top your chicken sandwiches with? Let us know below!
And if Chicken sandwiches are something on your radar of tasties, perhaps you’ll like my other chicken sandwich recipes such as my Copycat Chick-fil-A Original Chicken Sandwich or my Copycat Chick-fil-A Grilled Chicken Sandwich. Both are really great chicken sandwich contenders!
Did you try this recipe? What did you think of it?Let us know by leaving a comment and rating below or by connecting with us (@kitrusycleaneat and #kitrusy) and don’t forget to show off your pics and tag us so we can celebrate your delectable creations together! 
The Best Ground Chicken Burgers Served with a Simple Slaw
Ingredients
For the Burgers:
- 1 lb ground chicken
- ¼ cup cheddar cheese (finely cubed) (optional)
- 2 tbsp red onion (finely diced)
- ⅓ cup blanched almond flour
- 1 tsp Himalayan salt
- 1 tsp ground black pepper
- ½ tsp Smoked Paprika
- 1 clove garlic (grated)
- 1 tsp fine thyme
- ½ tsp fresh dill (finely chopped)
- ½ tsp Dried Oregano
- 2 tbsp chives (chopped)
- 2-3 tbsp extra light olive oil (to cook the patties in)
For the Slaw:
- ¾ cup red cabbage (finely sliced and shredded)
- ¼ cup carrots (shredded or cut into matchsticks)
- ¼ tsp Himalayan salt
- ¼ tsp ground black pepper
- ¼ tsp celery seeds (optional)
- ½ tsp raw cane sugar (finely ground)
- ½ tbsp fresh lemon juice
- ¼ tsp stone ground mustard
- 3 tbsp Homemade Mayonnaise
Instructions
- Make your Chicken Patties: In a large bowl, combine all ingredients for the chicken burgers (ground chicken, cheese, almond flour, onion, salt, pepper, paprika, garlic, fine thyme, dill, oregano, and chives) so that there is an even distributed.
- Divide the mixture into four and shape each portion into a rounded patty portion. Place each portion onto a piece of parchment paper and set them onto a plate in a single layer for 10-15 minutes to chill in the freezer.
- Make your Slaw: While the patties are chilling, make your slaw by tossing the cabbage, carrots, spices, mayonnaise, mustard, and lemon juice together in a bowl. Set it in the fridge so that the flavors can meld together.
- Cook your Patties: Once the burgers have chilled and are semi-solid (this helps them to stay together while cooking), heat the oil in a pan until hot (but not smoking). Add the patties in, ensuring that they do not touch each other.
- Cook on med-high heat for 5-6 minutes on one side and flip once and cook the other side for 4 more minutes (or until a thermometer inserted into the center registers 165°F).
- Assemble and Serve: Serve on a soft bun or roll (like my Hawaiian Rolls) topped with your slaw, homemade pickles, or any other topping of your choice.
- Storage: Store any (cooked) leftover patties in an airtight container in the fridge for up to 4 days. Uncooked patties can be frozen for future use for up to 4 months. Cooked patties should be brought to room temp before being frozen for up to 2 months.Store any leftover slaw in an airtight container in the fridge for up to 5 days.
Video
Notes
- If you're not avoiding gluten you can lightly coat the burgers in some whole wheat pastry flour before frying to give a light crunchy exterior and to prevent it from sticking to the pan.
- You can also bake these patties for 15-20 minutes at 350°F until the internal temperature reaches 165°F. However be aware that baking them will make them drier in texture than pan frying them will.
- Note that the nutritional information provided is for one serving of chicken patty (1 patty) and slaw.
