Macros for each Chicken Burger with all toppings:
540 Cals, 44g Carbs, 12.5g Fat, 63g Protein
Ingredients (makes 4 Burgers):
1.5lbs Chicken Breast (can sub with ground chicken but won’t be as good!)
42g Panko
Homemade Gochujang Sauce (recipe below)
Garlic Powder (don’t be shy)
Kosher Salt (don’t be shy)
Homemade Gochujang Sauce:
22g Korean Chili Pepper Paste
10g Rice Vinegar
8g Sugar Free Pancake Syrup
3g Sesame Oil
Kimchi Bacon Jam:
4 Slices Center Cut Bacon
100g Kimchi
5g Brown Sugar
Rest of Ingredients (For 1 Sandwich)
Brioche Bun
15g Low Fat Mayo
4 Thinly Sliced Cucumber Slices
Handful of Microgreen Sprouts (can sub cilantro as well!)
Directions:
1.) First, make kimchi bacon jam by preheating stovetop pan to a 7/10 heat. Add your bacon, kimchi and brown sugar into the pan and cook till they caramelize. Will take about 8-10 minutes. Set to the side.
2.) Finely mince your chicken breast and then add to a bowl. Combine with panko and a not so shy amount of garlic powder and kosher salt. Mix till combined.
3.) Then form into 4 even sized balls.
4.) Add a ball to preheated pan on a 6/10 heat. Use burger press to smash it down and cook with burger press on top for 3-4 minutes. Then flip.
5.) Add a splash of chicken broth to the pan to help the insides of the burger cook to at least a 165 degrees F temp. Repeat for all your burgers.
6.) Then build the burger with toasted brioche bun, low fat mayo, cucumber, chicken burger, kimchi bacon jam, microgreens, and top buns with more low fat mayo. Enjoy!