Juicy Gluten-Free Chicken Patties

Whole30 chicken patties piled on a plate.

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These Juicy Gluten-Free Chicken Patties are a fast, easy and healthy weeknight dinner! Just serve them with all your favorite fix-ins and you're ready to go. Plus they're naturally low carb, keto, Paleo and Whole30 friendly.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings: patties

Calories: 267kcal

Author: Don Baiocchi

Ingredients

1 pound ground chicken
¼ cup superfine blanched almond flour (not almond meal) OR 2 tablespoons nutritional yeast
2 tablespoons mayonnaise see notes
1 teaspoon Italian seasoning
¾ teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon avocado oil or olive oil
for serving: burger buns (gluten-free, if necessary); lettuce cups; ketchup; mustard; pickles; thinly sliced raw red onion

Instructions

In a medium bowl, add the ground chicken, almond flour or nutritional yeast, mayonnaise, Italian seasoning, salt, black pepper, garlic powder and onion powder. Use your hands or a spatula to mix the ingredients until evenly blended (fair warning if you use your hands: the mixture will be sticky).
Use your hand or spatula to divide the mixture into 4 equal portions. If using pancake/egg molds, put them on a plate, add one portion to each mold and pat the mixture into place.
If not using molds, you can just add the portions directly to the skillet or grill pan from the bowl.
Heat the oil in the skillet or grill pan over medium high heat. Use a heat-proof brush to brush the oil over the grill pan, if using. Add the patties (keeping them in the molds while they cook, if using) and cook without moving them for 5-6 minutes, until golden brown on the bottom.
Remove the molds, if using, and flip the patties. Cook for another 5-6 minutes, until golden brown on the second side and an instant read thermometer inserted into the middle of a patty (without touching the pan) registers 165°. Transfer from the skillet/grill pan to a plate or platter, let them rest for 5 minutes, and serve with all your favorite burger fix-ins.

Notes

Nutrition note: The nutritional info was calculated using almond flour, not nutritional yeast. If using nutritional yeast, each patty contains:

261 calories
3g carbs
22g protein
18g fat
4g saturated fat
3g polyunsaturated fat
11g monounsaturated fat
105mg cholesterol
1g fiber
17mg calcium
1mg iron

Note: For Paleo, Whole30, use a avocado oil-based mayonnaise, such as Chosen, Primal Kitchen or Sir Kensington's. For ketchup, use Primal Ketchup or another Paleo/Whole30-friendly ketchup. Check labels for all ingredients.

Substitutions

You can use Greek yogurt instead of mayonnaise.

You can swap out the seasonings and use whatever you want. Some other good options are ground cumin, coriander, paprika, chili powder, curry powder or fennel seeds.

You can also add fresh or dried herbs, such as parsley, basil, mint, tarragon, thyme, rosemary or cilantro.

Make ahead

You can form the patties and store them in the fridge for up to 2 days. Let them sit at room temperature for at least 15 minutes so they won't be fridge-cold when you cook them. Make sure you cook them thoroughly, or until an instant read thermometer registers 165° when inserted into the middle of a patty.

Cooked patties can be stored in the fridge for up to 5 days. Reheat in a low oven, in the microwave or in a skillet with a just a touch of oil over low heat.

Freezer instructions

Once cooked, let the patties cool to room temperature. Place on a parchment-lined baking sheet and place in the freezer. Once the patties are frozen (about 1-2 hours), transfer them to an airtight container or baggier and freeze for up to 3 months.

Thaw overnight in the fridge. Reheat in a low oven, in the microwave or in a skillet with a just a touch of oil over low heat.

Nutrition