These low carb chicken cobb burgers have all the flavors of a classic cobb salad! You can swap out the mayo for honey mustard, pesto, or whatever sauce suits your fancy. Wrap ’em in romaine lettuce, use gluten free buns, or do without and eat with a fork!
For the chicken burgers
- 1 pound ground chicken
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 2 teaspoons coconut aminos
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
For serving and topping
- 6–8 large leaves romaine lettuce
- 1 avocado, pitted and sliced
- 1 small red onion, thinly sliced
- 2 medium beefsteak tomatoes, thinly sliced
- 4 eggs, fried or hardboiled
- 4 strips bacon, cooked and snapped in half
- 2 tablespoons mayonnaise
- In a large bowl, add the ground chicken, yellow onion, garlic cloves, coconut aminos, sea salt, and black pepper. Mix with your hands until just incorporated; overmixing can cause tough burgers, so be careful not to overdo it! Form 4 round, flat patties. Refrigerate until the grill is heated.
- If cooking via stovetop, heat the olive oil in a large skillet over medium-high heat. Once heated, add the burgers to the skillet, working in batches if necessary. Cook for 8-10 minutes, flipping once halfway through. Remove from heat.
- If cooking on the grill, preheat the grill to medium heat (400-500 degrees F). Brush the grates with olive oil to ensure the burgers don’t stick. Cook for 8-10 minutes, flipping once halfway through. Remove from heat.
- To assemble the burgers, lay each patty on top of 1-2 lettuce leaves. Top each patty with mayonnaise, bacon, egg, tomatoes, onion, and avocado. Wrap the lettuce and eat immediately. Cooked chicken patties will keep in the fridge for up to a week.
Keywords: chicken burgers, chicken cobb, low carb, keto, gluten free, paleo