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Photo of Open chicken burger by WW

Open chicken burger

8 - 10
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Fresh and spicy, this chicken burger will be ready in just 30 minutes - just right for a mid week meal.


Lean chicken breast mince

500 g

Light cheddar cheese

40 g, (1/3 cup)

Brown onion

1 small, grated


20 g, (lemon, garlic and oregano)

Olive oil

1 tbs

Multigrain bread roll

170 g, (2 rolls) split

Beetroot dip

180 g

Mixed salad leaves

60 g

Lebanese cucumber

1 medium, cut into ribbons

Fresh flat-leaf parsley

1 tbs, chopped


  1. Combine the mince, cheddar, onion and half the seasoning in a large bowl. Divide the mixture into four portions. Shape each portion into oval patties. Sprinkle with the remaining seasoning.
  2. Brush a chargrill or BBQ plate with the oil and heat on medium. Cook the patties for 4-5 minutes each side or until browned and cooked through. Meanwhile, toast the bread, cut-side down, on the chargrill for 1-2 minutes or until lightly charred and warm.
  3. Place half a bread roll on each plate. Spread each piece of bread with 1 tablespoon of beetroot dip. Top with the mixed leaves, cucumber, parsley and a pattie. Serve with the remaining dip.


TIPS: Serve with a salad of baby rocket leaves, halved grape tomatoes and thinly sliced red onion, drizzled with balsamic vinegar.Serve this burger with sliced canned beetroot and a tablespoon of Greek-style yoghurt instead of the dip.