Keto Spicy Thai Chicken Burgers Recipe
Cook Time: 20 Minutes
Phase: Phase 1
0 1/8 tsp GARLIC POWDER
0 1/2 cup Cilantro (Coriander)
0 2/3 tbsp Sodium and Sugar Free Rice Vinegar
0 1/4 tsp Crushed Red Pepper Flakes
2 tbsp VIRGIN COCONUT OIL
1 large Egg White (from 1 large egg= 33g)
0 1/3 cup Coconut Milk (canned)
1 tbsp Sucralose Based Sweetener (Sugar Substitute)
0 2/3 tbsp FISH SAUCE
16 oz Chicken Breast Filet, skinless
2 medium (4-1/8" long) Scallions or Spring Onions
1 tbsp LEMON PEEL
- 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.
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