Low Carb Chicken & Waffle Burger

Simply layer up these flavor packed elements sky high for a waffle burger fit to feed a family of 4! Or one very hungry person….

Ingredients:

3 coconut flour waffles

1 cup arugula

4 tablespoons (or more!) maple bacon aioli

2 chicken patties

1/2 cup pickled red onions

Recipes for all are below!

Chicken Patties (makes 2 extra large)

16 oz ground chicken

1 egg, whisked

1 tablespoon garlic powder

1 teaspoon smoked paprika

1 teaspoon black pepper

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Combine all ingredients and shape into 2 separate patties (size of your waffles)

Airfry at 400 degrees for 16 minutes

Allow to cool before assembling.

Coconut Flour Waffles 

1 cup coconut flour

6 tablespoons olive oil

8 eggs whisked

1/4 cup granulated stevia (we used Pyure)

2/3 cup unsweetened almond milk

1 tablespoon vanilla extract

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Mix all ingredients and cook as directed in waffle iron

Maple Bacon Aioli

1 cup olive oil

1 egg 

1 egg yolk

1/4 teaspoon pink Himalayan salt

1 tablespoon LorAnn Oils Maple Emulsion flavoring

3 slices cooked bacon, finely chopped

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Combine all ingredients in a blender EXCEPT for the chopped bacon.

Blend until totally mixed. Fold in bacon pieces. Refrigerate overnight before use.

Pickled Red Onions

1 large red onion thinly sliced (use a mandolin if possible)

1 clove garlic, finely diced

1/2 cup apple cider vinegar

1/4 cup water

3 tablespoons chopped cilantro

2 tablespoons stevia

2 tablespoons olive oil

1/2 tablespoon pink Himalayan salt

1/2 teasponn black pepper

Put all ingredients except onions in a glass bowl and whisk together.

Place onions in a large glass jar and pour dressing mixture over top. Secure lid and shake up and down. Refrigerate overnight and up to 3 weeks.

Assembly:

Lay down one waffle, smear 1 tablespoon of the aioli on it. Top with arugula, followed by a chicken patty. On top of the chicken patty, smear 1 tablespoon of the aioli and add a handful of the pickled red onions.

Repeat layers and enjoy!