Ingredients
Scale
- 1 lb ground chicken
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup sliced pickles
- 1/2 cup shredded cheddar cheese
- Optional: Sugar-free burger sauce or avocado slices
Instructions
- Start by washing and chopping all your vegetables. Shred the romaine lettuce, halve the cherry tomatoes, and thinly slice the red onion. Arrange these in four individual bowls to create a fresh bed for your chicken patties.
- In a medium mixing bowl, combine the ground chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Use your hands or a spatula to mix until the spices are evenly distributed, but be careful not to overwork the meat.
- Divide the seasoned ground chicken into eight equal portions. Roll each portion into a ball. Do not flatten them yet; the flattening happens directly in the pan to achieve the best crust.
- Heat olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Place the chicken balls in the skillet, leaving plenty of space between them. Use a heavy spatula or a burger press to smash each ball down until it is very thin.
- Cook the patties for about 3-4 minutes on the first side until the edges are dark brown and crispy. Flip the patties and cook for another 2-3 minutes until fully cooked through. If using cheese, sprinkle it on top during the last minute of cooking and cover the pan briefly to melt.
- Place two smashed chicken patties on top of each prepared salad bowl. Add the pickles and any extra toppings like avocado. Drizzle with your favorite low-carb burger sauce and serve immediately.
- Cook Time: 30 minutes