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
Ingredients
- 500 g mince/ ground chicken
- 1/2 red onion diced finely
- 1/2 tsp dried chilli
- 1 clove garlic crushed
- 1 tsp paprika
- 1 tbsp cumin powder
- 1 tbsp dried coriander/cilantro
- 1 egg to bind the burger together
Instructions
- 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?
Kristine says
I do like chicken burgers but this recipe did not meet our flavor expectations. I’ll make these again but add more seasonings than called for. I guess we are used to having Cajun seasonings on our food. The burger was tender and juicy. I forgot the egg but it didn’t need it as the patty binded well without it. Thanks for the recipe.
Marsha says
I wish I could give these higher than 5 stars that were THAT good!!! I have never cooked w ground chicken before and thought they might be dry. I made both a chicken version (the exact recipe) and a beef version (subing 80/20 ground beef for the chicken) just to see what the difference would be. They are so much better w chicken but the beef were ok too. I mixed up the meat in the morning to let the flavors blend more. I will be adding these (in chicken) to my weekly menu for sure!!! Thanks Libby. Keep the awesomeness coming.
Libby www.ditchthecarbs.com says
Wow, what a recipe review, thank you so much and I am overjoyed how much you enjoyed them.
Sandy says
What kind of dried chili? Cihili powder or something
Different?
I also noticed 1 of the comments mentioned cream cheese..do we add that?
Libby www.ditchthecarbs.com says
This is the link to the chilli that can be used. Most recipes have links to Amazon in the recipe ingredients itself, or below with their images. The cream cheese is served on top of the burger to add taste, flavour and healthy fats,
Sandy says
Thanks
Anne Tisdale says
Do you use dark meat ground chicken or ground chicken breast? These look delicious.
Libby www.ditchthecarbs.com says
I can only find ground chicken breast here, I would prefer the dark meat ground chicken as it is slightly more nutritious on some aspects and more tasty (in my opinion).
Cathy says
Do you use cooked chicken or raw? It looks like you already have it cooked.
Libby www.ditchthecarbs.com says
I use raw ground/minced chicken and it is cooked once formed into a hamburger patty thoroughly in the frying pan.
Lisa says
I can’t wait to try these. I may serve them with a side salad.
djnikkik says
This is a brilliant recipe, it is so incredibly fresh and light but also so satisfying. I must admit when I was making the burgers I didn’t expect the flavours in the burger and the toppings to work so amazingly well together. I never would have thought to add the cream cheese, but it all tastes so good!
Anna says
Absolutely the best chicken burgers ever. Thank you so much. I made the avocado salsa too. Delicious.
Wendy says
Made this tonight…absolutely yummy and I wasn’t hungry afterwards either.
Mathew says
You could try using portobello mushrooms as bun replacements. I fry them in butter top and bottom for my mince burgers
MyKabulKitchen says
Looks yummy lots of flavors in that burger…I may just do it with a bun…yikes! Thanks for sharing 🙂
Libby www.ditchthecarbs.com says
Go on, try it just once without the burger bun. You will be amazed at how lighter you feel. Or use giant mushrooms or lettuce as the burger ‘bun’. Thanks for stopping by.
Valerie says
thanks Libby.. i love low carb living