These amazingly juicy keto burgers come together in a snap! They’re loaded with flavor and when you combine them with decadent butter fried cabbage? Oh, yeah.
USMetric
servingservings
Ingredients
Chicken patties
- 11⁄3 lbs 600 g ground chicken or ground turkey
- 1 1 eggeggs
- ½ ½ yellow onion, grated or finely choppedyellow onions, grated or finely chopped
- 1 teaspoon 1 teaspoon kosher or ground sea salt
- ½ teaspoon ½ teaspoon ground black pepper
- 1 teaspoon 1 teaspoon dried thyme or crushed coriander seed
- 2 oz. 50 g butter, for frying
Fried cabbage
- 1½ lbs 700 g green cabbage
- 3 oz. 75 g butter
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon ½ teaspoon ground black pepper
Whipped tomato butter
- 4 oz. 110 g butter
- 1 tablespoon 1 tablespoon tomato paste
- 1 teaspoon 1 teaspoon red wine vinegar
- sea salt and pepper to taste
Instructions
- Preheat the oven to 220°F (100°C). Mix all ingredients for the patties in a bowl.
- Shape 6 or 8 patties and fry in butter on medium high heat until golden brown and fully cooked through.
- Place in the oven to keep warm.
- Shred the cabbage using a sharp knife, mandolin slicer or food processor.
- Fry the cabbage in a generous amount of butter on medium high heat until browned on the edges, but still has some body. Stir occasionally to make sure it cooks evenly. Season with salt and pepper. Lower the heat towards the end.
- Place all ingredients for the tomato butter in a small bowl and whip them together using an electric hand mixer. Plate the chicken patties and fried cabbage and place a dollop of tomato butter on top.
Tip!
If you want an even creamier tomato butter, try replacing half of the butter with cream cheese.
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I didn't make the butter of cabbage just the chicken patties :)