Lime & Coconut Chicken Burgers! Big Batch! Low Carb & Gluten Free!

by Karen Swan

Chucking a couple of chicken burgers on the BBQ or a fry pan doesn’t really *feel* like cooking, so on hot days, these are a great go-to lunch or dinner.

Even with my heavy handed addition of coriander, my 4-year-old devoured these, so I’ll be no doubt making them every day until he changes his mind (which will no doubt be in the next 20 minutes)!

Fiddle around with the flavours as much as you like.  Parsley instead of coriander, spring onion instead of red onion etc etc etc.


(makes 20 medium burgers)

1kg chicken mince

1/2 red onion – finely chopped

Fresh ginger to taste (about 2T), grated

2 cloves of garlic, finely chopped

1/4 cup (or to taste) chopped coriander

Zest of one lime

2 eggs

4 tbspns Coconut oil

Salt to taste


Combine all ingredients in a large bowl and, using clean hands, mix to combine.

Using damp hands, shape about 2 tbspns of the mix into a ball and flatten into the pattie size you want.

Heat the oil in fry pan and cook the patties for a few minutes each side, or until golden and cooked through.

Sprinkle with salt and serve with either fresh rolls, crispy iceberg lettuce, grated carrot and sweet chili sauce, or as a ‘bun-less’ burger wrapped in a lettuce leaf.  You could also try our amazing grain free burger bun!

Lime & Coconut Chicken Burgers!5

Mix can be divided and frozen un-cooked.



  1. Megan Quinn says

    So so tasty and quite light (only 2 points on Weight Watchers). Thanks!

  2. Brandy Lee DeMarco Rodney says

    Excellent recipe – substituted turkey for chicken and wrapped in lettuce. <3

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