Crispy Chicken Burger

A Taste Love Story Crispy Chicken Burger
Josephine Kofod
  • Yield: 4 servings
  • Cook: 10-15 minutes


Crispy chicken
4 chicken breasts
1/2cup ground almonds/almond meal
coconut oil or butter
salt and pepper
2 ripe avocados
juice from 1 lemon
pinch of chili
salt and pepper
Burger toppings
4large portobello mushrooms + oil, salt & pepper
1 ripe mango, peeled and sliced thinly
1 red onion, thinly sliced
lettuce leaves
flat-leaved parsley


  1. Warm a skillet on medium to high heat and add a knob of coconut oil or butter. Place the portobello mushrooms and fry on both sides until they are dark and tender, approximately 10-15 minutes. Sprinkle with salt and pepper.
  2. Slice each chicken breast into two smaller ones, or keep it as one large. Mix almond flour with salt and pepper, mix, and coat each chicken breast in the mix. Heat coconut oil/butter in a pan and place the chicken. Fry until golden and cooked all the way through.
  3. Make your guacamole by scooping out the avocado flesh with a spoon and use a fork to mash it up with lemon juice and spices.
  4. Assemble your burger by placing a generous spoon of guacamole on the portobello bun. Add a lettuce leaf, chicken, a spoon of mayo, red onions, and mango. Finish with more guacamole and some fresh flat-leaved parsley.

This recipe originally appeared as Open-Faced Crispy Chicken Burgers with Mango and Portobello Bun on A Tasty Love Story.