Chicken Burgers Mexicali
6.1g
Net Carbs
36.6g
Protein
26.6g
Fat
4.3g
Fiber
422
Calories
Ingredients:
- 1 teaspoon Salt
- 1 fruit without skin and seed California Avocado
- 1 large Egg (Whole)
- 2 tablespoons Canola Vegetable Oil
- 1/2 cup Cilantro (Coriander)
- 1 cup Green Tomato Chile Sauce (Salsa Verde)
- 1 tablespoon Cumin
- 32 ounce raw (yield after cooking) Ground Chicken
- 2 cloves Garlic
- 2 servings Chili Powder
- 3 medium (4-1/8" long) Scallions or Spring Onions
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 6 slices. Toast them (or use stale bread) then process in a food processor into bread crumbs. You will need 1 cup.
- Combine chicken, bread crumbs, chopped green onions, minced garlic, egg, 1 tablespoon of the cilantro, cumin, salt and chili powder in a bowl. Mix well and shape into four 1-thick patties. Place on a plate, cover and refrigerate 1 hour.
- Meanwhile, mix salsa, avocado and remaining cilantro in a bowl and set aside.
- Heat oil in a large skillet over medium-low heat and cook burgers 7 minutes on each side, until browned and cooked through. Serve with salsa mixture.
