Healthy Chicken Burger
Serves 4
INGREDIENTS:
- 500g chicken breast mince
- 1 long red chilli, deseeded and finely chopped, plus extra sliced chilli to garnish (optional)
- 1/2 bunch fresh chopped coriander
- 100g sliced beetroot (4 big slices)
- 1 clove garlic, finely minced
- 2 spring onions, finely sliced
- black pepper
- spray oil
- 2 large tomatoes, sliced lengthways (1/2 a tomato for each burger)
- 4 wholegrain sandwich thins
- 80g tomato chutney (alternatively you can use BBQ sauce or other preferred sauce)
- 4 iceberg lettuce leaves
- 1 large carrot, grated or spiralised
- 2 lebanese cucumbers, sliced lengthways into thin ribbons
- fresh coriander to garnish
METHOD:
- Combine chicken, chilli, coriander, garlic and spring onion in a bowl. Season with cracked black pepper.
- Divide chicken burger mix into four patties. Cover and chill in the fridge for 15-20 minutes.
- Preheat a non-stick pan or BBQ hot plate. Cook chicken patties for 5-6 minutes on each side, or until cooked through.
- Spray tomatoes with olive oil and cook until tender.
- Transfer patties and tomatoes to a plate and keep warm.
- Spray sandwich thins with oil and heat on fry pan for a few minutes on each side on low heat until slightly charred.
- Top bun bases with lettuce, carrot, cucumber, beetroot, tomato, chicken patty and chutney. Sprinkle over the coriander and fresh sliced chilli, if using.
