Keto Chicken Burgers With Chipotle Mayo Slaw Recipes

CRISPY KETO CHICKEN BURGER

Steps:

• 1 x Baking Sheet and Non Stick Baking Mat or Parchment Paper
• Rolling Pin OR Food processor
• 2 x Medium Bowl
• Digital Meat Thermometer
• Heat oven to 400° and line the baking sheet with a non stick baking mat or parchment paper.
• Crush the pork rinds into a fine crumb using a rolling pin or food processor.
• In a medium bowl combine the crushed pork rinds with parmesan, chili powder, onion powder, garlic powder, salt, pepper and mix well. Set aside.
• Whisk the egg with water in a bowl or soup plate and set aside.
• Slice the chicken breasts in half, horizontally, so that you get 6 chicken cutlets.
• With one hand, dip a chicken cutlet into the egg mixture and toss into the pork rinds without touching them with your eggy hand. Using your other hand, toss the chicken around in the pork rinds, then place onto the baking sheet.
• Repeat for all 6 pieces of chicken.
• Go back and double dip the chicken into the egg mixture and pork rinds until everything has been used up.
• Bake for 30 minutes, or until the internal temperature reaches 180° *see note 7.

BBQ CHICKEN BURGERS WITH SLAW

Steps:

• In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
• Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
• Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
• Serve burgers on bun bottoms topped with slaw and bun tops.

CHIPOTLE CHICKEN & SLAW

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
• Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
• Serve the drumsticks with the slaw and steamed corn, if you like.