Add all the burger ingredients to a large mixing bowl. Use your hands or a spoon to mix until just combined gently. Do not overwork the mixture, as this can result in a tough burger.

Heat a skillet or grilling pan over medium-high heat. Brush the skillet or grill with a tablespoon of avocado oil to prevent sticking.

Divide the ground meat mixture into four equal portions, and shape each into a round patty. Make a small indentation in the center of each burger patty to prevent it from puffing up during cooking.

Add the patties to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

While the burgers are cooking, toast your keto buns, if using, or prepare lettuce for wrapping. Toasting the buns prevents them from becoming soggy when you add the burger and the toppings.

Once the chicken burgers are cooked and the buns, if using, are toasted, you can start assembling your burgers.

Start with the bottom toasted bun, add a lettuce leaf if desired, and place the cooked chicken patty on top. Add the cheese slice, if desired. Drizzle with optional ranch dressing, top with tomato slices, cooked bacon, and pickles, and finally, top the burger with the top bun. You can also wrap the whole burger and toppings in a lettuce wrap and skip the bun. Serve.