Chicken Salad Burgers - Two Low Carb Summer Favorites Rolled Into One

This evening I had leftover cooked chicken that needed to be used. I finely chopped it and then made chicken salad with it by adding celery, spring onions, red bell pepper, pickles, cheese, salt and pepper. I kept it on the dry side adding minimal mayo just to barely moisten because I made burgers with it. Yes, BURGERS! I pressed the mixture together into patties and sauteed in a skillet until a golden brown crust formed and then flipped them (carefully) and cooked the other side until golden. The little bit of cheese that melts in them helps bind them together. One word of advice...let them sit for at least 5 to 7 minutes before moving them to your plate so the cheese can set up so they don't fall apart. I should have snapped a photo of the first one I transferred to my plate...whatta mess! LOL The cheese was still oozy and it broke as I moved it over with a spatula. I waited 5 or 6 minutes and then transferred the 2nd one with success. I served it with roasted fresh asparagus (roasted for about 15 minutes at 375 degrees after drizzling with avocado oil and seasoning with salt and pepper). I cooked them at a lower temp because these were super thin stalks...thinner than a pencil. I sliced a garden fresh ripe tomato gifted from our dear neighbor Helen...and "voila"...dinner was on the table! We enjoyed chicken salad and burgers all in one. I snapped a couple photos below as well as the easy peasy recipe. Enjoy!

I saw more seagulls in Cordova than I've seen at any beach I've ever been to

Chicken Salad Burgers

Ingredients:

3 cups finely chopped cooked chicken
1 stalk celery, finely chopped
1 spring onion, thinly sliced
3 tablespoons finely diced red bell pepper
2 to 3 tablespoons finely diced pickle (I used sugar free bread and butter pickles)
2 ounces finely diced or shredded cheese (cheddar, pepper jack, etc.)
1/4 cup olive oil based mayonnaise or homemade
Salt and pepper, to taste
Smoked paprika, optional
1 to 2 tablespoons olive or coconut oil (for cooking)

Directions:

Combine chicken, celery, onion, bell pepper, pickle, cheese, mayonnaise and salt and pepper until lightly moistened. Divide equally and shape into 4 patties, pressing firmly to hold together. Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan and cook until golden brown and crusted; carefully flip and repeat on other side. Lightly dust with smoked paprika, if desired. Remove from heat and allow to sit 5 to 10 minutes until slightly cooled before transferring to a plate. 

*Note: If necessary, add a tablespoon of finely grated (powdery style) Parmesan cheese if patties are too moist when forming to help bind.