Epic Chicken Salad Burger
Kevin Alexander
Kevin Alexander
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443 Calories
20 g Carbs
33 g Protein
26 g Fat
Total Time
1 serving

With a little creativity, you can make low-carb meals epic and satisfying. If you're trying to watch your carbohydrate intake but you crave a juicy hamburger, try this low-carb alternative that uses portobello mushrooms instead of bread. Loading up on raw veggies will provide fiber and pump your body with additional vitamins and minerals. This is a great meal for in-season competitors and models who look for lower-carb options.


  • 5 oz crumbled ground chicken
  • 2 portabella mushroom caps
  • 1 leaf lettuce
  • 2 leaf red cabbage
  • 4 slice, thin/small tomatoes
  • 1 tbsp goat cheese
  • ⅛ cup grated carrots
  • ½ avocado


  1. Set oven to 375F.
  2. Wash portobello mushrooms and remove stem. Dry with a paper towel.
  3. Place face down in a baking pan and lightly spray with olive oil. Sprinkle a little sea salt and garlic.
  4. Bake in the oven for 8-10 minutes.
  5. Season ground chicken with your choice of seasonings. I recommend sea salt, garlic, cumin, cayenne, and paprika.
  6. Form a hamburger patty and cook in a skillet on medium heat. Remember to flip the patty so the inside and sides of the patty get completely cooked.
  7. Remove the mushroom caps from the oven and immediately begin to assemble your burger.
  8. Place the mushroom cap face up. Add lettuce, cabbage, tomato, chicken burger patty, goat cheese (crumble or spread), avocado, and carrots.
  9. Top the burger with the other end of the mushroom cap. Smash it down with your hands and eat!