🥗 Low-Carb Chicken Burgers with Salad and Balsamic Onions

Name: Low-Carb Chicken Burgers with Salad and Balsamic Onions
Total time: 30 min
Yield: 4 servings
Ingredients: chicken breast fillets 600 g; onions, red 2 pcs.; head lettuce 1 pcs.; salad cucumbers 1 pcs.; vine tomatoes 2 pcs.; oil 4 tbsp; sugar pinch; balsamic vinegar, dark 3 tbsp; yogurt, plain 150 g; olive oil 1 tsp; salt pinch; pepper, black ground pinch; ketchup 2 tbsp

392 kcal · 30 min · 4 servings

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Ingredients

chicken breast fillets 600 g
onions, red 2 pcs.
head lettuce 1 pcs.
salad cucumbers 1 pcs.
vine tomatoes 2 pcs.
oil 4 tbsp
sugar pinch
balsamic vinegar, dark 3 tbsp
yogurt, plain 150 g
olive oil 1 tsp
salt pinch
pepper, black ground pinch
ketchup 2 tbsp

Instructions

1. Take the meat out of the fridge and let it come to room temperature.
2. Halve the onion, peel it, and cut it into thick wedges.
3. Wash the lettuce thoroughly and dry it well.
4. Set aside four whole lettuce leaves.
5. Tear the remaining lettuce into bite-sized pieces and place it in a bowl.
6. Rinse the cucumber and the tomatoes.
7. Slice the cucumber into thin rounds.
8. Set aside eight cucumber slices.
9. Slice the tomatoes into thin rounds.
10. Set aside four tomato slices.
11. Add the remaining cucumber and tomato slices to the salad in the bowl.
12. Heat two tablespoons of oil in a pan over medium heat.
13. Add the onion wedges to the pan and sauté them for about five minutes.
14. Add a pinch of sugar and some balsamic vinegar.
15. Reduce the heat and let the onions simmer for about five minutes, stirring occasionally.
16. Put yogurt, one tablespoon of olive oil, salt, pepper, a pinch of sugar, and ketchup into a bowl.
17. Mix the ingredients for the sauce well together.
18. Rinse the chicken breast fillets and pat them dry.
19. Cut the fillets lengthwise in the middle so that you get eight flat pieces.
20. Salt the meat pieces.
21. Heat one tablespoon of oil in a pan over medium heat.
22. Cook the meat on both sides for about five minutes.
23. Season the meat with pepper.
24. Take two pieces of meat and place one lettuce leaf on each.
25. Top the meat pieces with the reserved cucumber and tomato slices.
26. Add a spoonful of the sauce and some balsamic onions on top.
27. Cover the burgers with the remaining meat pieces.
28. Secure the burgers with toothpicks.
29. Plate the burgers.
30. Serve the burgers together with the salad and the remaining balsamic onions.

Nutrition per serving

kcal: 392
Protein: 38 g · Fett/Fat: 24 g · Carbs: 9 g