Keto and Paleo friendly

I love a good burger minus the bun but I’m often disappointed in bland burgers. This one is incredibly flavorful. You can grill them or cook them in a pan. 


The Chicken Burger Patties

  • 1 lb. organic ground chicken
  • ¼  minced red onion and 
  • ¼ cup chopped parsley
  • 1 tablespoon chili powder
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • ½ teaspoon garlic powder

The Avocado Pesto

  • ½  cup basil leaves, packed
  • ½ cup parsley, packed
  • ¼  cup each pine nuts 
  • ¼ cup olive oil
  • Juice from 1/2 lemon
  • 3/4 teaspoon sea salt
  • 1 large avocado, peeled and pitted

The Burger Bowls

  • A few handfuls of lettuce for each bowl
  • Cherry tomatoes, cut in half
  • Sautéed mushrooms can go on top of burgers. I like shitake, and button are great too.
  • A sprinkle of pine nuts 


  1. In a medium-sized bowl, mix together the ground chicken, red onion, parsley, chili powder, garlic powder, salt, and pepper. Gently form into 4 patties, and set them aside on a plate.
  2. To make the Avocado Pesto: Place the basil, parsley, pine nuts, olive oil, lemon juice, and sea salt in your blender or food processor and blend on medium speed until mostly smooth. Add the avocado and blend again, adding 2-4 tablespoons of water to thin the pesto if needed.
  3. Cook the chicken burgers either on your BBQ or in a non-stick pan on your stove on medium-high heat for 12 minutes, flipping halfway through cooking. Use a hint of avocado oil if necessary, you know your pans best. The ideal temperature for moist tender chicken burgers is 165 degrees Fahrenheit.
  4. To assemble the bowls, place a few handfuls of lettuce greens in each bowl and top with a burger patty, sautéed mushrooms, some avocado pesto, a few sliced cherry tomatoes, and pine nuts. Serve Warm.

Buen Provecho!