Low-Carb Italian Stuffed Chicken Burgers

These cheesy parmesan chicken burgers are stuffed with homemade Marinara Sauce and creamy mozzarella. It's a healthy higher protein option that will keep hunger at bay.

You can serve these cheese stuffed burgers with any summer salads, or make a batch of Low-Carb Fries from parsley roots, turnips or rutabaga (swede) instead of potatoes. You can also serve these bunless burgers with roasted vegetables or a simple Keto Coleslaw.

Air Fryer to Oven Baking Conversion

If you don't have an air fryer, simply bake these in the oven. When converting an air fryer recipe to oven, you will need to bake it at a higher temperature for a few minutes longer.

To bake these Low-Carb Italian Stuffed Chicken Burgers in the oven, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Once preheated, place the burgers in a tray lined with parchment paper and place in the middle rack of your oven. Bake for 6 minutes. Remove and top with the marinara sauce and mozzarella. Place bake in the oven and bake for another 8 to 9 minutes.

I used a large half-pound burger press to make these stuffed burgers. If you use a quarter-pound burger press to create 4 small burgers instead, reduce the cooking time by about 20 %.

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

Nutritional values (per burger)

Total Carbs	11.6	grams
Fiber	3.5	grams
Net Carbs	8	grams

Protein	29.3	grams
Fat	27	grams
of which Saturated	17	grams

Energy	377	kcal

Magnesium	51	mg (13% RDA)
Potassium	695	mg (35% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (30%), fat (62%)

Ingredients (makes 2 burgers)

400 g ground chicken (14.1 oz)
²/₃ cup grated Parmesan cheese or Pecorino Romano (60 g/ 2.1 oz)
¹/₄ tsp sea salt
¹/₃ cup homemade Marinara Sauce or any sugar-free pizza sauce (80 ml/ 2.7 oz)
¹/₂ fresh mozzarella ball, sliced (50 g/ 1.8 oz)
2 tsp virgin avocado oil

Instructions

In a bowl combine the ground chicken (I used thigh meat) or turkey, grated parmesan cheese and salt.
Use your hands to divide the meat into two equal parts. Flatten each part using your hands. Then take a glass and place in the middle of the burger to create a well just like I did in this recipe. (Alternatively you can use half-pound burger press like I did.)
Cook in an air fryer (one at a time if you can't fit both) at 190 °C/ 375 °F for 5 minutes. Remove and spoon in the marinara sauce inside the hole. Add the mozzarella slices and return into the air fryer for another 7 minutes. (If you don't have an air fryer, check the recipe tips above for oven instructions.)
Serve while still warm with a bowl of dressed greens, simple salads or a quick Keto Coleslaw and fresh basil.