Juicy Bunless Mediterranean Chicken and Mushroom Burger. Keto, GF Recipe.

Put your burger to the next level. Make it juicy, light but gourmet. Such a great spring low carb meal. Sun-dried tomatoes, olives and capers add extra flavour and nutrition. The zingy green sauce Salsa verde will bring all the ingredients together and turn it to a delicious dish.

To make the chicken patties juicy and flavourful, brown them on a pan slightly, then finish in a preheated oven. The success is guaranteed.

Juicy Bunless Mediterranean Chicken and Mushroom Burger. Keto recipe.
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Juicy Bunless Mediterranean Chicken and Mushroom Burger. Keto recipe.

Recipe by Leno RegushCourse: MainCuisine: Mediterranean, KetoDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Put your burger to the next level. Make it juicy, light but gourmet. Such a great spring low carb meal. Sun-dried tomatoes, olives and capers add extra flavour and nutrition. The zingy green sauce Salsa verde will bring all the ingredients together and turn it to a delicious dish.

Ingredients
4 burgers

  • Chicken patties

  • 500g free-range chicken breast (two chicken breasts) or chicken mince

  • 1 Tbs capers

  • 1 Tbs chopped black olives

  • 1 brown onion, grated

  • 2 Tbs minced sun-dried tomatoes

  • 1/2 cup chopped parsley and basil leaves

  • 1 egg

  • 1 Tbs potato starch

  • light olive oil for frying

  • 1 teaspoon salt

  • black pepper

  • To serve:

  • 8 giant Portobello mushrooms

  • 2 ripe tomatoes, sliced

  • 1 cup salsa verde

  • 4 lettuce leaves

Directions

  • Preheat the oven up to 200 C.
  • Cut the chicken breasts into cubes, then grind it in a food processor. Repeat this step with onion, sun-dried tomatoes, olives and capers.
    Mix all the ingredients for the chicken patties in a mixing bowl. Using a wet hands form the patties and place them onto a wet choping board.
  • Preheat the frying pan over medium heat. Fry the patties for a few minutes each side, until golden brown. Then place to a baking tray and transfer to a preheated oven for 7 minutes.
  • Meanwhile, wipe the Portobello mushrooms with a damp cloth, to remove dirt. Preheat the grill pan or cast iron pan. Grill the mushrooms for about 3 minutes each side, or until they start to release their juices. Transfer the musrooms to a paper towel to remove excess of liquid.
  • Arrange a chicken patty on a warm grilled mushroom, covered with the salsa verde, then add tomato slices and salad leaves, add another dollop of salsa verde and another mushroom as a lid. Serve immediately. Enjoy!
 

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