Epic Low-Carb Chicken Burger (Re-Make)

Standard

Decided to try out a new recipe last night and OH MY GOD, it was amazingly delicious! Absolutely loved it and can’t wait to have it again! If you decide to try it, I would love to hear your opinions and comments 🙂

We made some tweeks to the recipe. Here’s the version we made last night, original recipe below along with the nutrition info (if following original recipe). Forgot to take a picture of the finished beauty but it’s pretty dang close to the picture below (minus the lettuce, top mushroom cap and fancy plate). Enjoy! 🙂

Ingredients:

• 1.5lb lean ground turkey (this made 4- 4oz burgers and 4- 3oz burgers)
• 4 portobello mushroom caps
• 4 thin tomato slices (red)
• 1 small avocado, split between all the burger
• 4 portobello mushroom caps
• 1 cup chopped peppers (red, orange and yellow mixed)
• 2 fried eggs

Steps:

1. Set oven to 375F.
2. Wash portobello mushrooms and remove stem. Dry them with a paper towel.
3. Place them face down on baking/cookie sheet, spritz of spray butter and top with garlic.
4. Bake in the oven for 18 minutes.
5. Season ground turkey with pepper, salt, garlic, cumin, cayenne, paprika, Walden Farm’s BBQ sauce and Frank’s Red Hot Buffalo sauce.
6. Measure out 4- 4oz burgers and 4- 3oz burgers and cook in a skillet on medium heat. Remember to flip the patty so that the inside and sides of the patty are completely cooked.
7. Make 2 fried eggs, seasoned with pepper.
8. Remove the mushroom caps from the oven, place both face up on plate. Made one w/turkey burger, tomato and avocado. Made the second burger exactly the same but added the fried egg on top. We each had 2 burgers, one with fried egg on top.
9. Can eat with your hands but we used forks. The garlic from the mushroom caps made it pretty juicy and hard to hold. Eat!

————————————-

Original Recipe:

chicken burger

Ingredients:

• 5oz lean ground chicken
• 2 portobello mushroom caps
• 1 large leaf lettuce
• 2 leaves red cabbage
• 3-4 thin tomato slices (red, yellow, green)
• 1 tbsp goat cheese
• 1/16 cup shredded carrots (or 2-3 carrot slices)
• 1/2 small avocado slices.

Steps:

1. Set oven to 375F.
2. Wash portobello mushrooms and remove stem. Dry them with a paper towel.
3. Place them face down in a baking pan and lightly spray with olive oil. Sprinkle a little sea salt and garlic.
4. Bake in the oven for 8 – 10 minutes.
5. Season with your ground chicken with your choice of seasonings. I recommend sea salt, garlic, cumin, cayenne, paprika.
6. Form a hamburger patty and cook in a skillet on medium heat. Remember to flip the patty so that the inside and sides of the patty are completely cooked.
7. Remove the mushroom caps from the oven and immediately begin to assemble your burger.
8. Place the mushroom cap face up. Add: lettuce, cabbage, tomato, chicken burger patty, goat cheese (crumble or spread), avocado, carrots.
9. Top the burger with the other end of the mushroom cap. Smash it down with your hands and eat!

Approx macros: 

nutrional-facts

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s