With all the classic toppings from a Cobb salad, these chicken Cobb burgers are a great low carb way to enjoy grilling season!
Wrap 'em in romaine lettuce to keep these paleo, keto, and Whole30. After all, what's a salad-inspired burger without lettuce?
Tips for grilling your best burger
At its base, these chicken cobb burgers start with a simple but solid chicken burger recipe.
Burgers seem simple but can be a pain to get just right. Here are a few tips for grilling your best chicken burger!
Mix the meat and mix-ins by hand.
I know this turns a few people off, but hear me out. You're making burgers from scratch! Your hands are — hands down — the best tools for mixing these burgers. Using a spatula or fork can result in uneven mixing or overmixing.
The longer you mash everything together, the tougher your burgers are going to be. Mix gently, just until everything's incorporated, then move on to forming your patties!
Make large, thin patties.
The patties will shrink as they cook, so make them a little larger in diameter than you'd think.
Likewise, keep the patties fairly thin. About ½ inch thick. Make them too thick, and they won't cook all the way in the middle — not that big of a deal for beef burgers, but for these chicken cobb burgers we definitely don't want a pink center!
What's in a Cobb salad?
Cobb salads can be endlessly remixed and adjusted, but for these chicken burgers I tried to go back to the basics. So the toppings I've included here are:
- Red Onion
- Hard-boiled egg
That said, if there's something else you just can't picture a Cobb salad without, feel free to add it!
More recipes for summertime grilling
- Grilled Flank Steak with Olive Herb Relish
- SunButter Bacon Burgers
- Bunless Burgers with Cilantro Dill Mayo
- Grilled BBQ Rubbed Chicken Drumsticks
- Grilled Walleye Mango Salsa
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.Print
These low carb chicken cobb burgers have all the flavors of a classic cobb salad! You can swap out the mayo for honey mustard, pesto, or whatever sauce suits your fancy. Wrap 'em in romaine lettuce, use gluten free buns, or do without and eat with a fork!
For the chicken burgers
- 1 pound ground chicken
- ½ cup diced yellow onion
- 2 garlic cloves, minced
- 2 teaspoons coconut aminos
- ¾ teaspoon fine sea salt
- ½ teaspoon cracked black pepper
For serving and topping
- 6-8 large leaves romaine lettuce
- 1 avocado, pitted and sliced
- 1 small red onion, thinly sliced
- 2 medium beefsteak tomatoes, thinly sliced
- 4 eggs, fried or hardboiled
- 4 strips bacon, cooked and snapped in half
- 2 tablespoons mayonnaise
- In a large bowl, add the ground chicken, yellow onion, garlic cloves, coconut aminos, sea salt, and black pepper. Mix with your hands until just incorporated; overmixing can cause tough burgers, so be careful not to overdo it! Form 4 round, flat patties. Refrigerate until the grill is heated.
- If cooking via stovetop, heat the olive oil in a large skillet over medium-high heat. Once heated, add the burgers to the skillet, working in batches if necessary. Cook for 8-10 minutes, flipping once halfway through. Remove from heat.
- If cooking on the grill, preheat the grill to medium heat (400-500 degrees F). Brush the grates with olive oil to ensure the burgers don’t stick. Cook for 8-10 minutes, flipping once halfway through. Remove from heat.
- To assemble the burgers, lay each patty on top of 1-2 lettuce leaves. Top each patty with mayonnaise, bacon, egg, tomatoes, onion, and avocado. Wrap the lettuce and eat immediately. Cooked chicken patties will keep in the fridge for up to a week.
Keywords: chicken burgers, chicken cobb, low carb, keto, gluten free, paleo