Chicken Burger
WITH Jazmyn McKinnie
Breakfast • 25 mins • Serves: 4 • Cost: $16 approx. ($4/serve)
If you would like to lower the carbs and increase the veggies in this burger, the swap the wholegriain roll for two large portobello mushrooms.
INGREDIENTS
- 400g chicken mince
- ½ sweet potato, grated
- ¼ cup parsley, finely chopped
- 1 egg
- ¼ cup Greek yoghurt
- 1 tsp Dijon mustard
- 1 tsp honey
- squeeze lemon juice
- 1 tomato, sliced
- low fat cheese, 4 small slices
- Spinach, 1 cup approx
- Wholegrain roll, sliced in half (or 2 portobello mushrooms)
- salt and pepper
- olive oil
METHOD
- Heat oven to 180°C (fan forced oven)
- Prep: grate and slice vege and rolls
- Patties: Mix mince, sweet potato, parsley, egg. Season with salt & pepper
- Form into 4 patties
- Place patties on Grill pan (or bbq) on medium heat, cook for 7minutes
- Sauce: mix yoghurt, dijon mustard, honey, lemon juice. Season with salt & pepper
- Flip patties, cook for another 7mins
- Place rolls on oven tray, place a slice of cheese & tomato on bottom half of roll
- Cook in oven for 5mins
- Assemble your man burgers: bun with cheese & tomato, spinach, pattie, sauce
