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Chicken and egg burgers

Chicken and egg burgers

Total Time
20 min
10 min
10 min
If you're looking for a quick and easy meal that's packed with protein and flavour, look no further than these chicken and egg burgers. Made with skinless chicken breast, fresh rosemary, and a variety of fresh veggies, this burger is a nutritious and delicious option for any meal of the day. To get started, season your chicken with salt and pepper, and cook in a non-stick frying pan until golden and cooked through. Then, assemble your burgers on toasted rye sourdough rolls with dijon mustard, butter lettuce, thinly sliced radish and cucumber, boiled eggs, and snow pea sprouts. With just 20 minutes of total cooking time this recipe is perfect for busy weeknights or lazy weekends.


Skinless chicken breast

600 g, (buy 4 x 150g fillets)

Fresh rosemary

1 tsp, finely chopped

Rye sourdough bread roll

4 whole, (4 x 80g) split, toasted

Dijon mustard

1 tbs

Butter lettuce

40 g, (use 4 leaves of lettuce)

White radish

4 individual, thinly sliced

Lebanese cucumber

½ medium, thinly sliced

Boiled egg(s)

4 medium, peeled, sliced

Snow pea sprouts

1 cup(s), (50g)

Oil spray

1 x 3 second spray(s)


  1. Season chicken with salt and pepper and sprinkle with rosemary. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3 minutes each side or until golden and cooked through.
  2. Spread roll bases with mustard. Top with lettuce, radish, cucumber, chicken and egg. Sprinkle with sprouts and cover with roll tops to enclose burgers.