High-Protein Glazed Chicken Patties
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.
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.
Ingredients
Patties (6)
- 2 lb (900g) ground chicken
- 1 large egg
- 1/4 cup almond flour
- 2 garlic cloves, minced
- 2 Tbsp chopped parsley, plus extra to finish
- 1 tsp salt + 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 Tbsp olive oil, for the pan
Glaze
- 3 Tbsp coconut aminos or low-sodium soy sauce
- 1 Tbsp powdered allulose
- 1 Tbsp butter
- 1 garlic clove, minced
- 1 tsp apple cider vinegar
- 2 Tbsp water
Swaps
- 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.
Instructions
| 1 | Mix. Combine chicken, egg, almond flour, garlic, parsley, salt, pepper, and onion powder. Mix just until it holds. Do not overwork. |
| 2 | Shape. Divide into 6 thick patties, about 1 inch tall. Press a small dimple in the center so they stay even. |
| 3 | 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. |
| 4 | 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. |
| 5 | Rest and plate. Rest 3 minutes. Scatter parsley. Six patties. Spoon extra glaze from the pan over the tops. |
Pro 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.
Nutrition
| Nutrient | Per patty (1 of 6) |
|---|---|
| Calories | 220 |
| Protein | 28g |
| Net carbohydrates | 2g |
| Total carbohydrates | 3g |
| Fiber | 1g |
| Total fat | 11g |
| Sodium | 520mg |
Estimates with 2 lb ground chicken, almond flour, and a sugar-free glaze. Honey or a bun will raise carbs.
Variations
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
| Method | Time | Notes |
|---|---|---|
| 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 |
FAQ
Test your knowledge
5 quick questions about this platter
1. Protein per patty?
2. Net carbs per patty?
3. How many patties in a batch?
4. When does the glaze go in?
5. How thick should the patties be?
