Open chicken burger
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fresh and spicy, this chicken burger will be ready in just 30 minutes - just right for a mid week meal.
Ingredients
Chicken breast mince
500 g
Light cheddar cheese
40 g, (1/3 cup)
Brown onion
1 small, grated
Seasoning
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
Instructions
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.
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