High-Protein Glazed Chicken Patties
Thick seared patties, amber glaze, parsley – 25 minutes, one skillet
This is a glazed chicken patty, not a dry burger. Ground chicken, a little binder, and a sugar-free garlic glaze sear in a skillet until the tops are gold and the pan sauce pools around them, like the platter in the photo. Twenty-five minutes. No breadcrumbs, no buns.
Six thick patties. Keep them tall. Do not smash them flat.
Patties: 6
Why you’ll love this platter
- 28g protein per patty – dinner that holds you
- Only 2g net carbs – no breadcrumbs, no bun
- About 25 minutes, one skillet
- Gold sear, amber glaze, parsley, like the photo
- No boxed mix
- They reheat for lunches
Health notes
- High protein: About 2 lb ground chicken plus one egg.
- Low carb: Almond flour binder and a sugar-free glaze.
- Six patties: Macros are per patty, not the platter.
- Honey or brown sugar glaze will raise carbs. Stay with allulose.
Key element – keep them thick, then glaze at the end
Smash-thin patties dry out. Shape them about 1 inch thick so they stay juicy, like the photo. Sear first. The glaze goes in for the last 1 to 2 minutes so it coats instead of burning. Rest 3 minutes so the juices stay inside.
New High Protein Recipes
High-Protein Glazed Chicken Patties
- Prep10 min
- Cook14 min
- Total24 min
- Calories220 kcal
Ingredients
Instructions
- Mix. Combine chicken, egg, almond flour, garlic, parsley, salt, pepper, and onion powder. Mix just until it holds. Do not overwork.
- Shape. Divide into 6 thick patties, about 1 inch tall. Press a small dimple in the center so they stay even.
- Sear. Heat oil in a large skillet on medium. Cook 5 to 6 minutes per side until gold and cooked through (165 F). Do not smash them.
- Glaze. Stir aminos, allulose, butter, garlic, vinegar, and water. Pour into the pan. Spoon over the patties 1 to 2 minutes until the sauce is glossy and pools, like the photo.
- Rest and plate. Rest 3 minutes. Scatter parsley. Six patties. Spoon extra glaze from the pan over the tops.
Notes & Tips
- Keep them thick. Thin patties dry out before they brown.
- Wet hands to shape. Ground chicken sticks to dry palms.
- Do not overwork. Tight mix makes dense, rubbery patties.
- Glaze at the end. Allulose burns if it sits in a ripping pan too long.
- Rest 3 minutes so the juices stay inside when you cut.
Variations & serving ideas
- Turkey: Use 2 lb ground turkey. Same cook time.
- No almond flour: Use 1/4 cup crushed pork rinds.
- Soy-free: Coconut aminos only. Skip soy sauce.
- Oven: Bake at 400 F for 16 to 18 minutes, then glaze in a hot skillet 1 minute.
- Spicy: Add 1/2 tsp red pepper flakes to the glaze.
- Lemon garlic: Swap vinegar for 1 tsp lemon juice and extra minced garlic.
- Mustard: Stir 1 tsp Dijon into the glaze.
- Meal prep: Cook the patties, cool, then glaze when you reheat so they stay glossy.
Storage
- Refrigerator: Up to 4 days (Reheat 4 minutes in a skillet with a spoon of glaze)
- Freezer: Up to 2 months (Freeze cooked, then glaze after you thaw)
- Raw mix: Up to 1 day (Shape, cover, then cook the next day)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 11 g |
| Sodium | 520 mg |
| Total carbohydrate | 3 g |
| Fibre | 1 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these patties keto-friendly?
Yes. About 2g net carbs per patty with almond flour and no bun.
Why are they dry?
They were too thin, or they cooked past 165 F. Keep them 1 inch thick and pull them as soon as they are done.
Why did they fall apart?
The mix needed the egg and almond flour, or you flipped too soon. Sear 5 minutes before the first flip.
Can I use ground turkey?
Yes. Same mix, same cook time. Turkey can run a little drier, so do not overcook.
Why did the glaze burn?
It went in too early. Sear the patties first. The glaze only needs 1 to 2 minutes at the end.
Do I need a bun?
No. The photo is a platter of glazed patties. A bun will jump the carbs.
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