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Epic Low-Carb Chicken Burger

Cook: 10 min
Total: 19 min


  • 5oz lean ground chicken
  • 2 portobello mushroom caps
  • 1 large leaf lettuce
  • 2 leaves red cabbage
  • 3-4 thin tomato slices (red, yellow, green)
  • 1 tbsp goat cheese
  • 1/16 cup shredded carrots (or 2-3 carrot slices)
  • 1/2 small avocado slices.


Step 1

Set oven to 375F.

Step 2

Wash portobello mushrooms and remove stem. Dry them with a paper towel.

Step 3

Place them face down in a baking pan and lightly spray with olive oil. Sprinkle a little sea salt and garlic.

Step 4

Bake in the oven for 8 – 10 minutes.

Step 5

Season with your ground chicken with your choice of seasonings. I recommend sea salt, garlic, cumin, cayenne, paprika.

Step 6

Form a hamburger patty and cook in a skillet on medium heat. Remember to flip the patty so that the inside and sides of the patty are completely cooked.

Step 7

Remove the mushroom caps from the oven and immediately begin to assemble your burger.

Step 8

Place the mushroom cap face up. Add: lettuce, cabbage, tomato, chicken burger patty, goat cheese (crumble or spread), avocado, carrots.

Step 9

Top the burger with the other end of the mushroom cap. Smash it down with your hands and eat!