A big shout out to house.of.keto for this incredible Low Carb Buffalo Chicken Burgers recipe! This is the recipe that got her husband hooked on eating keto and is the perfect way to change up dinner any night of the week. The ingredients are simple and the process to make them is quick. Check out the video below!
Make These Healthy Chicken Burgers Tonight!
Burgers are a staple in almost every household. You can fill them cheese, top them with fried eggs and even stack them three patties high. Why not change up your weekly burger routine and make these healthy chicken burgers?All you need is four simple ingredients, including one of our favorites, Franks Red Hot sauce. It makes everything delicious. For simplicity sake, you can even used canned chicken for these burgers, and make them in under 30 minutes.
Buffalo Chicken Dip Turned To A Meal
The ingredients may sound very familiar since it is basically our easy buffalo chicken dip recipe. We love making the dip for parties and football Sundays, but now we get to turn our favorite dip into a full blown meal! You can pair these burgers with our low carb zucchini fries for the perfect dinner!
Buffalo Chicken Burgers, Keto Style!
This is one of our most out-of-the-box recipes because it takes indulgence to the next level. Creamy, rich, dip turned healthy burgers. Does it get any better? Don’t forget to check out the creator of this recipe, house.of.keto., and when you do, make these buffalo chicken burgers, don’t forget to tag us on Instagram and let us know if you want more fun recipes like this one.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Buffalo Chicken Burgers”
Low Carb Buffalo Chicken Burgers
Ingredients:
- 8 oz cooked chicken breast
- 2 oz cream cheese, room temp
- 1/2 cup shredded mozzarella cheese
- 2 tbsp franks red hot sauce
- ghee/coconut oil/tallow for frying
Instructions:
- Shred or chop up the cooked chicken breast and add to a medium sized bowl along with the remaining ingredients.
- Using a spatula or fork combine everything until fully incorporated. Microwaving it for 15-20 seconds can help melt everything down and form together better.
- Once fully incorporated, form 2 medium sized patties and place them on a plate. Freeze for 15 minutes.
- Heat a medium skillet over high heat and add some fat to the pan (1/4 inch thick layer should be good enough).
- Add in the frozen burgers and cook 2-3 minutes on each side, until browned and crispy. Serve immediately!
Notes
Serving Size: 1 Burger (half recipe)
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
This looks really good. I am unfamiliar with cooking with tallow. Is there a brand or type you recommend? Or any tips on cooking with it vs other oils?
There’s not really a specific brand. It is kind of like bacon fat, just fat from an animal that you can use to cook with. It has a higher smoking point so you can cook things on a higher heat and not make your house too smoky. I think they sell some at Walmart sometimes, but you can look for it in your local health food store.
This recipe is awesome! I would never have thought to use precooked chicken like this. I added some green onion, Diced celery & blue cheese to my patties also, totally awesome!
Serving size confusion? – in the “Notes” you specify NOTES
Net Carbs: 1gServing Size: 1 Burger (half recipe). So are the macros based on 1 burger / half recipe? Or are macros 2 burgers?
The serving size is 1 burger which is half of the recipe, so the nutrition info is for 1 burger/half the recipe.
I made a batch of these with chicken I deboned when I made bone broth. Froze a large batch. We eat it on cloud bread. Note, we freeze the bread also, and put it in the toaster oven WITH the blue cheese on top instead of putting the cheese on the burgers. We cook the burgers in a cast iron pan with bacon fat. So good!
I just made this recipe for dinner and it was one of my favorite keto recipes I’ve ever made.
I know a lot of people had trouble with their burger staying together so I wanted to share what I did.
I shredded my chicken in the KitchenAid mixer and added everything else to it mixed it all together until everything was incorporated.
Once I took them out of the freezer they cooked perfectly without any part of them falling apart.
So good!!!
How about if I use leftover dark meat from the chicken?
You can use whichever you like.
I used ground chicken and mixed everything together and the cooked it. It was so good!
I tried making the Buffalo burgers twice and both times the totally fell apart. They didn’t hold together. What did I do wrong?
Sometimes, if you cheese isn’t fresh they will fall apart. Pre-shredded cheese is coated with an anti-caking powder so that they don’t stick to each other in the bag, which then makes them not stick or melt very well when cooking with it.
An addendum to my comment from 12/13. I did make the chicken burgers last evening. I used 1/2 lb of ground chicken, added 2 chopped green onions, the rest the same with the addition of a small handful of blue cheese crumbles in the mix. Put them in the freezer as you suggested. It does help to firm them up before frying. Then these were fried in coconut oil, until nicely browned and crispy. I drizzled a bit of extra Frank’s over the tops and a sprinkle of blue cheese. These were delicious with all the cheeses in them, and the usage of raw ground chicken breast. There was no problem with falling apart. It had the texture of a regular burger, only spicier with the Frank’s and flavorful with the chopped green onion and not dry at all, very moist and creamy with the cheeses. I never tried it as you instructed, using already cooked chicken. But I have to say this method was awesome. Thanks again. Already posted the picture to Instagram @singingirlcooks and gave you a nod in my post. You guys are great.
This is a recipe that I will definitely make. And I never comment without having tried it. But reading the first comment about the burgers not sticking together and reading the instructions for using cooked chopped chicken, I’m thinking why can’t you use ground chicken breast (like you use ground burger meat for burgers.) I’m going to make it using ground chicken meat, form the burgers uncooked, and then proceed with recipe, cook them thoroughly, and I think it will be a better outcome. Love you guys and all your fun and efforts. This recipe sounds delicious. Gonna make them for dinner tonight.
Hi Megha and Matt! have a pound of ground chicken breast in the freezer. Do you think I could cook it up and use it to make a couple of buffalo chicken burgers, or do I definitely need shredded chicken breast?
Cooked ground chicken might be in smaller pieces, but it may work!
Added one egg and it stayed together! So good!
Matt did frozen first then fry.
Hmmm. I think I’m going to try this, but with raw ground chicken….just mix everything together and then fry like a regular burger…chicken is so easy to over cook and dry out I like my plan better. Will let you know how it goes!
Same here
Could you use ground chicken instead?
It might work, but you would need to cook the chicken first
Megha,
I tried the buffalo chicken burgers and they were delicious! I could eat them every night! First I want say thank you for this recipe. I have been looking for recipes that use cooked chicken that I can make on a regular basis. The reason is that I make a huge stainless steel stock pot of chicken bone broth every 4 months or so. I use about 5 Costco rotisserie chickens with some chicken feet and necks and nothing else. The rotisserie flavor is all you need. But first I take all the breast meat off and freeze it along with all of the other meat that I pick off after I strain the broth. I have a freezer filled with chicken meat. I have two little Yorkies who get minced chicken, bone broth and chicken fat for dinner every night, but they don’t eat much and you can only eat so much chicken salad!
I made one of the chicken buffalo burgers and it came out like the ones on your video. The only issue was that with the combination of the ghee and cheeses, the patties got dark pretty fast. After frying, I put it in the microwave to finish heating up/melting the center. I still had the other patty in the freezer though. I put it in the fridge this morning before I went to work. I decided to try to cook the patty in my new air fryer. I put the patty on parchment paper and used a 350 setting for 20 minutes. The top *and sides* got nice and crispy golden brown after 10 minutes, so I flipped it on to another small piece of clean parchment for the remaining 10 minutes. The entire surface was nice and crisp, and the center was moist. It was perfect! I would sent you a picture of how fantastic it looked, but I have no way of attaching. If you have an air fryer, give it a try. You won’t be disappointed! Thanks for all of the good recipes! Kim
Awesome! I’m so glad that you got it to work for you 🙂
My burgers definitely didn’t stay together but it was really good. I just put it in a bowl and ate it with a fork ?
I could not get the burgers to stay together, and it just ended up a big mess. Still tasted amazing, though!
Did you freeze them first?
I just ask because I forgot to the first time. The ones I cooked after freezing them first turned out fine. ?
Yup Freeze them!
I tried these and they really are good! I used Pepperjack cheese for a little extra kick.
Do you think you could make this in small bite size pieces and bake them in the oven and have them as an appetizer?
Probably, that would be sweet!