Summer nights call for burgersπ which are a favorite in our home with grilled veggies and carrot or jicama fries π
Today I am making a chicken zucchini patty, which is a great way to sneak in some greens and anti-inflammatory herbs πΏ
I get my ground chicken from Force of Nature Meats, and you can check out my whole guide to chicken here!
Other burger recipes we have made are: salmon burgers, Mediterranean style burgers and regular keto burgers π
But Iβm not going to lie, these were the juiciest and most flavorful burgers Iβve made up to date π
To make 3 patties you need:
1 pound of ground chicken π
1 small zucchini
Fresh herbs: I like basil and chive πΏ
Salt and pepper π§
Optional: coconut flour
For the assembly:
Fresh tomato π
Cucumber slices π₯
Lettuce wrap or keto burger bun π₯¬
Keto Mayo and Primal Ketchup π₯«
Avocado π₯
Slices of onion π§
Eggs sunny side up π³
Now itβs time to make and grill π©π»βπ³
Begin by shredding the zucchini and chopping the herbs. Itβs also a good idea to dry the zucchini shreds in a paper towel so that the patties donβt fall apart and become mushy!
Combine the herbs, zucchini, ground chicken and spices in a bowl and form patties with your hands. I like 1/3 pounders but you can make them any size you want.
Next itβs time to grill. A 1/3 pounder needs about 4 minutes on each side. If the meat is very sticky, itβs a good idea to coat it in some coconut flour so that it doesnβt stick to the grill!
Assembly:
Pick your bun: I love a crunchy lettuce wrap, but my dad prefers a keto bun. For those who want a bun, I would heat that up on the grill so that it crisps up.
Spread your favorite sauces like Mayo, ketchup or mashed avocado (or this tasty guacamole or bell pepper dip) onto the bun of choice and full with tomato slices, cucumber, onion, etc. Then add on the meat and more condiments π
If youβre using a real bun, an egg sunny side up Iβd a great addition since the bread and the runny yolk create a super yummy flavor with the rest of the burger. Itβs a bit tougher in a lettuce wrap.
