Tangy Chicken Burger

Tangy Chicken Burger


This recipe is perfect for when you want to lighten up your burger routine. These tangy burgers work great on the grill or in a non-stick skillet. And the secret ingredient, a little bit of mayo, keeps them from drying out even if you use only ground white meat chicken breast.

If you need a lower potassium version, leave off the avocado.

The other great part of this recipe is that the final product is delicious, without adding a bun or a slice of cheese. That keeps it as a low sodium burger option.


1 pound of ground chicken
1 teaspoon of your favorite no sodium seasoning (Ms. Dash is a great option)
½ cup of chopped onions
¼ teaspoon kosher salt (Optional)
1 tablespoon homemade mayonnaise (or 1 egg and 1 tbs of extra virgin olive oil)
1 avocado, removed from the skin and sliced


1. Mix all ingredients (except for avocado) together in a large bowl
2. Shape into five burger patties
3. Preheat non-stick skillet or grill to medium heat
4. Place burgers on the skillet and cook for 4-6 minutes until browned
5. Flip and cook another 4-6 minutes until the burgers start to brown
6. Turn heat down to medium-low, cover and cook until burgers are at least 175 degrees on the inside

Top with avocado and serve with a dollop of mustard on the side.  Pairs well with a clementine and a side of my quick spinach (Watch me make it here!)

Yield: 5 Patties
Serving Size: 1 Patty
Calories (kcal) 275.39
Protein (g) 23.07
Carbohydrates (g) 3.86
Total Dietary Fiber (g) 2.12
Total Sugars (g) 0.78
Added Sugar (g) 0
Fat (g) 18.40
Saturated Fat (g) 4.14
Cholesterol (mg) 76.57
Calcium (mg) 16.96
Magnesium (mg) 26.98
Phosphorus (mg) 168.35
Potassium (mg) 331.75
Sodium (mg) 95.75 Low Sodium

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