These flavorful and nutritious Keto Chicken Pesto Burgers are a tasty treat! You may have it on a bed of spinach or, for a more conventional sandwich, add a low-carb bun.

I adore using ground chicken as an ingredient. It’s versatile, savory, and occasionally greasy (if you use ground chicken thigh). Since using ground chicken as the foundation of one of my first recipes for chicken crust pizza, I’ve been hooked!

The flavorful pesto taste is immediately infused into the chicken foundation of these burgers. It spreads the taste evenly and prevents the oily mess that pesto is frequently known for.

This gorgeous thing is full of great, fresh flavor! The pesto was so delicious that I didn’t think it required further seasoning. I decided to use chicken breast for this dish. Although chicken breast has less fat than chicken thighs, you do not need to stay away from it on a ketogenic diet.

It’s okay that the pesto chicken burger has more protein than fat. How is keto going?

Because cutting back on carbohydrates, and not increasing your intake of fat, is what induces ketosis. While fat is vital in the keto diet, you don’t have to follow the ratio of 5% carbs, 20% protein, and 75% fat for every meal to be successful.

Simply put, you can add a fatty side dish, like a salad with ranch dressing, or have a higher fat dessert later—whatever suits you and your particular macronutrient goals.

Personally, I appreciate keto’s adaptability. As long as you prioritise your protein macros (to prevent muscle loss) and use your fat macro goal as necessary, not every meal needs to be high in fat.

ingredients

Ground chicken breast, 1 lb (Feel free to sub thigh)
Basil pesto, 1/4 cup
2 teaspoons of grated Parmesan
To taste, add salt and pepper.
Olive oil, 1 tbsp
4 ounces of sliced fresh mozzarella
sliced 1 medium tomato

Instructions

Combine the ground chicken, pesto, and Parmesan in a sizable bowl. Season with salt & pepper. Divide meat into four parts and create patties.
Although slightly more wet than ground beef, the ground chicken should still be manageable. If you discover it’s too sticky to make patties then wet your hands. They won’t stick and are going to be simpler to smooth out.
Olive oil should be drizzled onto a skillet set to medium heat. When the skillet is heated, add the patties in two batches as necessary. Avoid crowding the pan because it will make the burgers steam and prevent them from getting a crispy sear.
To achieve a golden sear on all sides, cook the burgers for 7 to 10 minutes, turning halfway through. Lower the heat a bit (when at least 165 degrees, the internal temperature reaches ) and cook for FIVE to TEN more mins.
They could become dry if you overcook them too much. If your burgers are on the thicker side and taking longer to cook, feel free to add a tablespoon of water and cover the pan.
Give the burgers at least five minutes to rest. To assemble the dish, top each with a slice of fresh mozzarella and a few tomato slices.