These tandoori chicken burgers are full of flavor and ideal for grilling! Low carb, gluten free, keto and egg-free!
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Want to grill something new this summer? Try these full-flavored tandoori chicken burgers, served with a refreshing cucumber raita!
And if, like me, you love these flavors, check out all my low carb Indian recipes!
How to Make Low Carb Tandoori Chicken Burgers
To prepare the burgers, combine ground chicken, almond flour, Greek yogurt, Tandoori seasoning, salt and pepper in a large bowl.
Stir well to mix, then separate the mixture into four patties.
Cook on the grill (or if you're inside, on a grill pan) until the center has reached 165F (a probe thermometer is handy for this). Cooking time will depend on how thick you made the patties, but it will be approximately 15-20 minutes.
Meanwhile, combine more Greek yogurt (I bought a small pot, used a little for the burgers and the rest for the raita) with de-seeded and chopped English cucumber, mint, and black pepper. Update: I've actually now made a more complex version of this raita – check out out!
Serve the cooked burgers over a bed of lettuce, with the raita. Garnish with lemon slices and a sprig of fresh mint.
These burgers can be prepared in advance – just keep the uncooked burgers in the fridge until required.
Low Carb Tandoori Chicken Burgers
These tandoori chicken burgers are full of flavor and ideal for grilling! Low carb, gluten free, keto and egg-free!
Ingredients
- 1 lb ground chicken
- ¼ cup almond flour
- 2 tsp Tandoori seasoning
- 5.3 oz (150g) plain Greek yogurt, divided
- salt and pepper
for the cucumber raita
- ½ English cucumber, de-seeded and chopped
- 4-6 fresh mint leaves, finely chopped
- black pepper
for the garnish
- sprig of mint
- lemon slices
Instructions
- To prepare the burgers, combine the chicken, almond flour, Tandoori seasoning, two tablespoons of the Greek yogurt, salt and pepper in a large bowl. Stir well to mix, then separate the mixture into four patties.
- Cook on the grill or grill pan until the center has reached 165F, approximately 15-20 minutes.
- To make the raita, combine the remaining pot of Greek yogurt with the cucumber, mint, and black pepper.
- Serve the cooked burgers over a bed of lettuce, with a dollop of the raita over the top.
- Garnish with lemon slices and a sprig of fresh mint.
Notes
6g net carbs per serving (two burgers) including raita
Tandoori burgers are approximately 1g net carb each (based on four burgers)
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Nutrition Information
Yield 2 Serving Size 2 burgers + raitaAmount Per ServingCalories 469Total Fat 26gSaturated Fat 5gCholesterol 198mgSodium 165mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 4gProtein 51g
You might also like to try my low carb tandoori chicken recipe!
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