Are you ready for low-carb Mexican chicken burgers that can be ready in 15 minutes, start to finish? The perfect low carb, keto, grain free, healthy family meal.
Scroll below to watch the new cooking video.
Bunless Low-Carb Mexican Chicken Burgers
“These are the best burgers ever,” said my 10-year-old last night. These are yummy and quick enough to satisfy anyone’s takeaway craving.
When you decide to live wheat free and no longer have burger buns, you can actually taste the meat and fillings. The subtle flavours and spices are no longer lost in the starchy bread.
Without the bread bun, it means these low-carb Mexican chicken burgers are light and healthy, not leaving you full and bloated afterwards. Throw as much chilli in as you can handle. If your children don’t like them spicy, make them mild then spice yours up with tabasco sauce. Make them fiery for those who like it hot.Low-carb Mexican chicken burgers - The perfect low carb healthy family meal. NEW cooking video.
I served our low-carb Mexican Chicken Burgers on a large slice of capsicum, then begin to layer a low-carb Mexican Chicken Burger, a slice of tomato, avocado salsa, ending finally with cream cheese. You can place another slice of capsicum on top, or serve as it is with a side salad.
I put some small dishes on the table with sliced capsicum, tomatoes, cream cheese and avocado salsa (scroll to the bottom for the video showing you how to make it) so everyone could pile their salads with extras. Drizzle the salad with chilli infused olive oil.
Mexican Chicken Burgers
- Put all the ingredients in a bowl and mix thoroughly to get all the flavours through.
- Heat extra virgin olive oil or coconut oil in a frying pan on a medium heat.
- Spoon the burger mixture into the hot oil and fry on each side until golden and cooked through to the centre.
- Serve with capsicum, tomato, avocado salsa, cream cheese, chilli flakes.
A quick little video showing you how to make avocado salsa. Can you spot why this is different to guacamole?