Gabe and Chris’ Test Kitchen

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Zero Carb Chicken Burger with Portobello Buns

Poultry & Pork • Tags: , , , , , ,


Chris and Gabe are some friends who currently live in Little Rock, Arkansas. We’re always looking for healthy interludes from our favorite sweet indulgences, so we’re glad to share with you our latest Guest Test Kitchen. Take it away guys!

“Gabe just started the Ideal Protein diet, but one of the hardest parts of no carb dieting…no hamburgers! Tons of diet plans out there thrive on low or no carb rules, but sometimes you gotta have that nice juicy burger. So our craving set us on a mission to whip up a burger worthy of a college football tailgate, but healthy enough to keep the diet police at bay. Of course, the most challenging part of the no carb puzzle to solve…the bun. Problem solved: portobello mushrooms!

Using the mushroom halves as buns, we smacked the chicken patties down and then topped it with spinach leaves, dijon mustard and BAM – a burger with virtually no carbs that even the most hardcore tailgater would serve on Saturdays in the fall. We used a kitchen stove but this burger could be done on the grill as well.”

Zero Carb Chicken Burger with Portobello Buns – Serves 2
1 pound lean ground chicken
1 tablespoon olive oil, plus more for brushing
1 teaspoon sea salt
Ground black pepper, to taste
Dash of hot curry powder
Juice of 1/2 a lime
4 portobello mushroom caps, stems removed

1. Mix chicken in a bowl with olive oil. Some fat, if the healthy fat, is good for you and will help keep your burger moist. Add sea salt, and then season with black pepper, some hot curry powder and a squirt of lime juice.

2. Mix everything together in the bowl and form into patties. Spray a large pan with a little bit of cooking spray, and heat it over medium heat. Pan fry the patties until cooked thru and light golden brown.

3. Brush the portobello mushroom caps with some olive oil. Again, into the frying pan for just a minute to soften and get a quick char, and then move them to the oven to cook at 375 degrees for 10 minutes. You’ll see a lot of water come off of the shrooms. Just pour it off.

But Gabe and Chris, you are saying, a burger is just not the same without fries or chips! Well, let me introduce you to our new low carb friend, the jicama. While I think it comes from a cactus down in Mexico, what I know for sure is it tastes like a sweet potato but without the starch and almost no carbs. Slice it thin. Think potato chip thin. Place them on a pan in a single layer and then brush with olive oil. We then seasoned with salt and pepper but you can season as you like. Baked them at 400 degrees until golden brown. The thinner you slice them, the crispier your jicama chips will be. For tailgating, jicama chips would probably be best pre-made and then reheated on the grill.

Even on a low or no carb diet, you can still have a hamburger and chips with so few carbs you might as well not count them! Not only will your stomach will love it, but your thighs will thank you as well.

Click HERE for the printable recipe.


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5 Responses | TrackBack URL | Comments Feed

  1. using portobellos as buns…now that is a crazy awesome idea!


  2. Great idea! I love portobellos, especially for breakfast 🙂


  3. Heck, I’d try that concept just for the flavor, forget the carbo issue!


  4. Sounds good to me, always watching carbs. And, the jicama looks like real treat.


  5. I love using NATURE’S BUNS to hug my burgers! 🙂 I also use eggplant to get the job done too. 🙂


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