Keto Spicy Thai Chicken Burgers
1.8g
Net Carbs
36.7g
Protein
13.8g
Fat
0.4g
Fiber
287
Calories
Ingredients:
- 1 tablespoon Lemon Peel
- 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)
- 1 large Egg White
- 1/2 cup Cilantro (Coriander)
- 16 ounces Chicken Breast Filet, skinless
- 2 medium (4-1/8" long) Scallions or Spring Onions
- 2/3 tablespoon Fish Sauce
- 1/4 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons Virgin Coconut Oil
- 1/8 teaspoon Garlic Powder
- 2/3 tablespoon Sodium and Sugar Free Rice Vinegar
- 1/3 cup Coconut Milk (canned)
Directions:
- Combine the chicken breast, cilantro, green onion, lemon zest, vinegar, garlic powder, granular sugar substitute, chili pepper flakes, fish sauce and egg white in a food processor. Process all until chicken is finely ground, about 5-7 pulses.
- Slowly add coconut milk, pulsing an additional 2-3 times.
- Prepare a non-stick skillet with 1 Tbsp oil over medium-high heat. Form the chicken mixture into 8 equal patties (each one roughly ¼ cup) and pan-fry in 2 batches of 4 patties for about 3 minutes per side or until fully cooked and no longer pink (use the 2nd Tbsp oil for the second batch).
- Serve immediately with a fresh salad or vegetables.
