healthy burger

If you are looking for a lean burger this BBQ season, then chicken burgers are the way to go! Don't stick with a plain chicken burger when you can have this Cajun Chicken Burger.

Cajun Chicken Burger

500 g Chicken breasts, (halved)

tbsp Ground cumin

tbsp Smoked paprika

tbsp Ground coriander

cayenne

Sea salt and black pepper

Large carrot, (shredded)

0.25 Small red cabbage, (shredded)

Head of little gem lettuce, (shredded)

Greek yoghurt

Garlic clove, (crushed)

Lime

Ciabatta rolls to serve.

Pound the chicken breasts so they are an even thickness.

Mix the spices and salt and pepper together and roll the chicken in it so each piece is evenly coated.

With a paper towel, oil the grill of the BBQ and place the chicken on it. Cook for 4 minutes each side, making sure the chicken gets to 75 Celsius (165 Fahrenheit)

Meanwhile, put all of the coleslaw ingredients in to a bowl and mix well.

Put the burgers into the ciabatta rolls and top with the coleslaw.

https://embed.mediavine.com/videos/txkgpljnoimeacn7xhtj

If you are looking for a lean burger this BBQ season, then chicken burgers are the way to go! Don't stick with a plain chicken burger when you can have this Cajun Chicken Burger. It's smoky, zesty and has a little bit of a kick to it. Pair is with some creamy slaw for a burger that will go down a storm at any BBQ.

This bunless burger recipe is Paleo, Whole30 + Keto with an amazing special sauce! Satisfy your low-carb burger craving today with this lettuce burger.

Bunless Burger Recipe (Paleo, Whole30 + Keto)

beef

ghee

salt and pepper

onion,

tomato, sliced

dill pickle,

iceberg lettuce

tomato paste

tbsp white vinegar

tsp mustard

tsp coconut aminos

garlic powder

onion powder

mayo

dill pickle, finely diced

Start by making the sauce. Combine all of the sauce ingredients in a bowl and mix well with a whisk. Refrigerate while you make the burgers.

Form beef into burger patties. You want very thin patties, about 1/4 inch thick. 1 lb of beef will make about 4 of these patties. They will be very large and thin (but will shrink a lot when cooking). Season the patties with salt and pepper on both sides and set aside.

Slice onion as noted and heat a medium skillet over medium-low heat and add 1 tbsp of ghee. Add the onion to cook, stirring occasionally, until browned and caramelized. This should take about 15 minutes and be finished about the same time as the burgers. If they cook to fast or finish early, just simmer on low until the burgers are ready.

Prep the toppings for the burgers as noted. For the buns, cut the iceberg lettuce head into fourths. Cut off the bottom "stem" of each wedge of lettuce.&nbsp;Remove the thick inner pieces, leaving the outer leaves. You'll split these leaves to form your top and bottom "bun".

Cook over medium-high heat on a grill or heat a large skillet over medium-high heat and add 1 tbsp ghee. Once the ghee is hot and shimmering (or the grill is hot), add the burgers to cook for 3-4 minutes per side, or until cooked to your liking. If using a skillet, you may have to cook burgers in batches, two at a time.

Now, assemble your burgers. Put 1/2 of the lettuce wedge on a plate and add a tomato slice and some pickles at the bottom. Top with a burger patty and spread some sauce over the top. Add on some onions and top with more sauce if desired. Top with the other 1/2 of the lettuce wedge to form a burger. Pick it up with both hands and enjoy!

This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.

Vegetarian haloumi hash burgers with kale aioli

desiree potatoes, peeled,

haloumi, grated

tbs plain flour

portobello mushrooms

Extra virgin olive oil, to drizzle

(300 grams) aioli

kale leaves, blanched, refreshed

rye bread rolls, split,

Rocket leaves & Sriracha

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981831265001&=domain=del

5348771529001-5981831265001

Who says burgers can't be healthy? These Paleo Burgers with Caramelized Balsamic Onions are sandwiched between tomato and avocado slices! It's a quick &amp; easy 30-minute meal your family will want on repeat!

Paleo Burgers with Balsamic Onions &amp; Avocado

salt

pepper

coconut oil

onions,

balsamic vinegar

beef steak tomato,

shreeded green leaf lettuce

avocados

Heat a medium skillet to medium high heat.

Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}

Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.

Form six 1/4lb. burgers with the lean ground beef.

Lightly season both sides with salt, pepper, and garlic powder.

Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}.

Remove from skillet and let sit for 1 minute.

Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado {I put half an avocado on each burger}.

I am already counting the days until summer, this makes me wish for it even more. 



Krista - Lovin' these paleo burgers! We still have some snow on the ground, but it is supposed to be in the 60s this weekend - grillin' time! 

I also love the addiction of avocado, yummy! :

I made this during my Whole30 and loved it! The onions are a super quick, easy, and delicious. Thank you for sharing the inspiration.

I made this today with chicken burgers instead of beef. So yummy! Thanks for the recipe! Loved it.

Made this for dinner tonight. I grilled the burgers outside and added bacon to them and served them on grilled zucchini rings. The onions were delicious!

it feels so good burger, I want to try to make it.

Made this tonight and we LOVED it!  Had the lean hamburger, but no avocados (but we used Wholly Guacamole). I had no onion to slice, but some frozen chopped onion. Caramelized that in an iron skillet with the coconut oil and balsamic. The house smelled amazing!  Hubby could hardly wait! I put the caramelized chopped onion into the ground beef THEN made the burgers. No tomatoes either.  So a side salad and the dollop of guac and we were in hamburger HEAVEN!  Definitely went onto my Pinterest board!!!!

I just love the recipe as it includes Avacado and patties. That's all I can ask for whenever I and my kids are hungry. My kids are a fan too. 

My hubby will have to be hungry on the other portion. 

Share some recipes for my hubby too ( which includes - no bread)

This bunless burger recipe is the BEST low carb burger with an amazing special sauce! Plus, we have 35 other amazing keto recipes for breakfast, lunch, dinner, dessert and more.

35+ Amazing Keto Recipes: Bunless Burgers

Turn a barbecue favourite into a nutritious meal without compromising on taste with our easy healthy burgers

Healthy burgers

lean beef mince (10% fat), preferably organic

spring onions

finely grated carrot

garlic

Dijon mustard

tarragon

wholemeal bread rolls,

1½ tsp rapeseed oil

watercress

red peppers

cherry or baby plum tomatoes

lime juice

tsp snipped chives

¼ very small red onion

chillies

Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.

Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.

Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)

Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

Chipotle Quinoa Burgers - veggie burgers you'll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.

Chipotle Quinoa Burgers

quinoa

chipotle peppers (not the whole can)

each: garlic powder, onion powder, chili powder, cumin

egg, beaten

panko breadcrumbs

Quinoa

Cook quinoa according to package directions. Allow to cool.

Chipotle Quinoa Burgers Step 1

Place black beans, quinoa, chipotles, and spices, in a food processor. Pulse just a few times, enough to make the mixture sticky and well-mixed but not completely pureed. Ideally there will be some chunks of black beans still intact.

Chipotle Quinoa Burgers Step 2

Add egg and panko

Transfer mixture to a bowl. Using a spoon or your hands, mix with egg and panko. Form into 4 thick burgers. 

Chipotle Quinoa Burgers Step 3

Fry burgers

Heat a generous swish of olive oil over medium high heat (nonstick pan works best here). Add burgers to the pan and fry for a few minutes on each side, flipping carefully to keep them intact, until they are golden brown and crispy on the outside.

Chipotle Quinoa Burgers Step 4

Serve

Serve on buns with spicy mayo, avocado, lettuce, tomato, pickled red onion, whatever suits your fancy! 

Chipotle Quinoa Burgers Step 5

Am also big fan of burger...and this burger looks soo yummy, colorful &amp; more delicious with more easy to make Lindsay....can't wait to bite it....Thanks for sharing...!

I’m just not a fan of these kinds of “wet” burgers on the inside. Still, I just made your burgers and I’m sorry to say that they were far too “moist” for my liking. The flavour is great, though, you’re right, they aren’t “beany” tasting. However, I’m also not a fan of waste, so I crumbled them up, re-fried them and they will make a great taco filling or a tostado topper. Hence my rating of four stars.

This burger looks so scrumptious,  am not vegan but I too would love to taste it. Am sure I will wow my vegan friends. Thanks for sharing!

Soooo good! I made these tonight and they’re incredible. I read some comments about it being too “wet” in the middle and I found that to be my problem too. I added more Panko and after frying them, I put them in the airfyer at 360 for 3-5 mins. Perfectly crisped!

Thanks for posting this tip - I also popped mine in the air fryer after they cooked in the pan and the middles were perfectly cooked this way, plus you can have some yummy broiled cheese on top!! 
We make these burgers at least a few times a month as a great meatless option!

Sooo good! I used black quinoa so mine turned out darker. We also added some cheddar cheese on top 😋

These are the best bean burgers I've ever eaten.  I used half the chipotle amount and it was just mildly spicy.  I loved the crunchy texture, and they held together very well!   It makes a generously-sized burger!

I’m in lockdown in Melbourne, Australia and so sick of trying to come up with healthy meal ideas whilst homeschooling two small kids...I made these for lunch yesterday and they were fantastic! Held together perfectly, crisped up really nicely in the pan and great texture. Definite winner - and my 7 year old son gobbled half of mine up as well!

Delicious!!!!  Will definitely make again🍔

I made these last night, and they were delicious and so easy! Probably the best veggie burger I've ever made! They were super filling, so next time I'm going to make them a little smaller (and then I'll get more, so it's a win-win!)

Big fan of this one!! Only issue was the burger was a little crumbly, which made it hard to flip in the pan and for eating w/o a mess. Otherwise super yummy flavors. Did a brioche bun, tomato, lettuce, sriracha mayo, and some guac.

wow burger, that's my favorite food thank you for sharing the recipe now I can try to make it

https://content.jwplatform.com/videos/gyWerqeY.mp4

Veggie burgers you’ll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.

A new twist on a Chicken Avocado Burger! &nbsp;Mix cubed avocado directly into your ground chicken for a super kicked up avocado flavor!

Chicken Avocado Burgers

chicken

avocado

Panko crumbs

Poblano pepper

Add all ingredients to a large bowl and toss gently.

Shape into desired size patties .

Grill 4-5 minutes on each side on an indoor grill pan or an outside grill at medium heat or until the internal temperature reaches 165 degrees.

Stretch your ground beef and add a veggie right into moist burger patties with this simple family dinner recipe.

Easy Zucchini Burgers

cheddar cheese ((about 2 ounces))

butter oil

Mini hamburger buns ((optional))

Assorted burger toppings of your choosing

Shred the zucchini and squeeze it very dry with your hands.

Measure out 1 cup.

Spread the zucchini onto a clean kitchen towel and roll up. Squeeze lightly to absorb more moisture.

Add to a bowl with the beef, cheese, salt, and pepper. Mix together to make a uniform mixture.

Portion out into patties using 1/4 cup in each. Flatten to about 1 inch thick.

Warm a large skillet over medium heat. Add the butter and melt and spread it around. Add the patties and cook for 6 minutes. 

Flip over and cook for an additional 4-6 minutes or until the patties are cooked through to medium-well (or to you're liking).

Serve with the buns with desired toppings. Or dice up for younger eaters.

Perfect!! I don't make burgers much (that's my husband's department) but these were the most delicious burgers I've ever made. I'll reduce the salt a bit next time, but otherwise make no other changes. They even stayed in one piece - my mini burgers always break apart. My 2 year old ate the entire mini burger, on a bun, and didn't even notice the zucchini. 5 stars :)

These are so tasty! We make these all the time with turkey and add shredded carrot along with the zucchini and parm for the cheese. They turn out so juicy every time.

Tried these tonight. The flavor is delicious! I pan fried them on the Stove
But mine turned out a bit chewy.  They also seemed to plump but a bit and get thicker while cooking. Is there a trick to pan frying? Was hoping for a softer texture.

Love this recipe. Quick question on the nutrition . Are the listed nutrition stats per each burger ie per 1/4 cup of the meat mixture ? I’m am assuming it’s just the burger and does not include the bun as the carbs are only 1g.

Have you ever tried freezing these? Any suggestions on how to do so?

Juicy chicken burgers loaded with white cheddar, spinach, and fresh herbs - a healthier twist on traditional burgers.

White Cheddar Spinach Chicken Burgers

spinach,

cheddar cheese

breadcrumbs

onion

garlic cloves,

Worcestershire sauce

Salt and black pepper,

Olive oil,

burger buns

Optional toppings: lettuce, tomato slices, or extra cheese

In a large mixing bowl, combine ground chicken, spinach, cheddar cheese, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until evenly combined.

Form Patties

Divide the mixture into 4 portions and shape them into patties.

Cook

Heat a skillet over medium heat, drizzle with olive oil, and cook the patties for 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C).

Rest

Transfer cooked patties to a plate and let them rest for a few minutes.

Assemble the burgers by placing the patties on buns with your favorite toppings. Serve and enjoy!

Crispy chickpea quinoa patties are loaded with plant-based protein and fiber, contain hidden veggies, are super adaptable, and can be pan-fried, baked, or air fried until golden &amp; crisp! A gluten-free, dairy-free, egg-free, vegan appetizer, side, or main that&#39;s ready in about 20 minutes!

Top 11 healthy burger recipes from across the web

The most viewed healthy burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cajun Chicken Burger

Bunless Burger Recipe (Paleo, Whole...

Vegetarian haloumi hash burgers wit...

Paleo Burgers with Balsamic Onions ...

35+ Amazing Keto Recipes: Bunless B...

Healthy burgers

Chipotle Quinoa Burgers

Chicken Avocado Burgers

Easy Zucchini Burgers

White Cheddar Spinach Chicken Burge...

Easy Quinoa Chickpea Patties

Top 11 healthy burger recipes from across the web

The most viewed healthy burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Chicken Burger

Bunless Burger Recipe (Paleo, Whole...

Vegetarian haloumi hash burgers wit...

Paleo Burgers with Balsamic Onions ...

35+ Amazing Keto Recipes: Bunless B...

Healthy burgers

Chipotle Quinoa Burgers

Chicken Avocado Burgers

Easy Zucchini Burgers

White Cheddar Spinach Chicken Burge...

Easy Quinoa Chickpea Patties

The most viewed healthy burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine