Keto Chicken Burger

Juicy, flavorful, and packed with bold spices—these healthy chicken burgers are a total game-changer. Made with ground chicken and a punchy mix of chili, lime, jalapeño, and herbs, these patties are quick to grill and perfect for meal prep or your next barbecue. Bonus? They’re gluten-free, dairy-free, low-carb, and still downright delicious.

These Chicken Burgers Are Always a Hit

Grilling season may be year-round in some places, but when summer really kicks in, these healthy chicken burgers are my go-to. They’re loaded with flavor, come together quickly, and feel light yet satisfying.

You can keep it simple and serve them bunless over salad greens, or go all in with your favorite toasted bun and toppings. I love dressing mine up with a zesty pico and a creamy jalapeño-lime avocado sauce (totally dairy-free!). Whether you’re meal prepping for the week or firing up the grill for friends, these burgers never disappoint.

Ingredients You’ll Need

Here’s everything that goes into making these burgers juicy and flavorful:

• Ground chicken – Use lean but not ultra-lean chicken for the best texture.
• Jalapeño – Adds a kick! Remove the seeds if you want it mild.
• Red onion – Sweet and sharp, red onion gives great flavor without overpowering.
• Paprika – For a smoky depth and that rich color.
• Cumin, garlic powder, chili powder – A trio of spices that bring warmth and a Mexican-inspired flavor.
• Salt – Essential to make all the flavors pop.
• Dried cilantro – Brings a fresh herbal note even in dried form.
• Egg – Acts as a binder. You’ll just need half an egg for this amount, or double the batch to use the whole egg.
• Almond flour – A great gluten-free binder that adds texture and a slight nuttiness.
• Fresh lime juice – A little tang and brightness to tie it all together.
• Olive oil – For brushing on the burgers before grilling—don’t skip it!

Optional toppings:

• Fresh pico de gallo
• Jalapeño avocado lime aioli

How to Make It

1. Preheat your grill

Get your grill going at around 375–400°F so it’s hot and ready when the patties are prepped.

2. Mix the seasonings

In a small bowl, stir together all the dry spices and salt.

3. Combine everything

In a large mixing bowl, add ground chicken, almond flour, egg, lime juice, seasoning blend, red onion, and jalapeño. I like to put on food-safe gloves and use my hands to mix it all thoroughly.

4. Form the patties

Divide the mixture into 4 equal portions and shape them into patties. Press your thumb or the back of a spoon into the center of each to help them cook evenly.

5. Grill time

Place the patties on the preheated grill. Brush the tops with olive oil and close the lid. Cook for 5 minutes.

6. Flip and brush

Flip the burgers carefully, brush the other side with olive oil, and cook for another 4–5 minutes with the lid closed.

7. Check for doneness

Use a meat thermometer to make sure the internal temp hits 165°F. That’s when they’re cooked through and juicy.

8. Rest and serve

Once off the grill, the burgers may release some juices—don’t waste that! Brush it back onto the patties for even more flavor.

Storing Leftovers

Got extras? Let them cool completely and store them in an airtight container in the fridge. To reheat, pop them in the oven at 300°F for 6–9 minutes, or microwave for about a minute. They’ll still be tender and flavorful.

Topping Ideas

Here are a few easy and tasty ways to dress up your chicken burgers:

• Bacon – Crispy bacon never hurts. Turkey bacon works too.
• Jalapeño-lime aioli – If you’re short on time, store-bought guacamole or a simple cilantro-lime sauce will do the trick.
• Buns – I usually go for toasted gluten-free buns, but grilled sweet potato slices make an awesome low-carb alternative.
• Fresh pico – Either homemade or store-bought works great as a topping.

My Top Tips

• Make a thumbprint in the center
  This helps the patties cook evenly and prevents that dome-shaped bulge on the grill.
• Scaling it up?
  You can easily double or triple this recipe if you’re cooking for a crowd. It scales beautifully.
• Don’t overcook!
  Chicken dries out fast, so use a thermometer and pull them at 165°F for juicy burgers every time.

Frequently Asked Questions

Can I add cheese?
Absolutely. If dairy works for you, melted cheese on top of these burgers is a delicious touch.

Can I make them ahead of time?
Yes, shape the patties and store them in the fridge for up to a day. Just separate them with wax paper so they don’t stick.

No grill? No problem.
You can pan-sear these in a skillet or even use an air fryer. Just keep an eye on the internal temp.

Can I freeze them?
Totally. Wrap them individually in plastic wrap or foil, or use freezer-safe bags. They freeze well and reheat without drying out.

These healthy chicken burgers are just the kind of recipe I love sharing—easy, flavorful, and full of options to make them your own. Whether you’re grilling for guests or meal-prepping for the week, these will definitely earn a spot on your regular rotation.

Try other recipes:

• Low Carb Creamy Chicken Thyme Soup
• Low Carb Chicken Vegetable Soup
• Low Carb Chicken Tortilla Soup