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Photo of Open chicken burger by WW

Open chicken burger

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.


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.