Photo of Parmesan chicken burgers with butternut squash chips by WW

Parmesan chicken burgers with butternut squash chips

6 - 9
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Burgers are always a favourite and these are juicy and packed with flavour.


Butternut Squash

1 whole, medium, cut into skinny chips

Calorie controlled cooking spray

4 spray(s)


4 medium, finely chopped


2 clove(s), crushed

Breadcrumbs, dried

40 g

Skimmed Milk

3 tablespoons


½ zest(s) of 1

Parmesan Cheese

25 g, grated

Chicken breast mince, raw

560 g

Brown Sandwich Thins

4 thin


2 large, sliced


1 individual, litte gem, shredded

Reduced Fat Mayonnaise

4 tablespoons


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the butternut squash chips on a large baking tray in a single layer, mist with cooking spray, season and toss to mix. Bake for 35 minutes until crisp, shaking the tray occasionally.
  2. Meanwhile, spray a nonstick frying pan with the cooking spray and fry the shallots and garlic for 3 minutes to soften, without browning.
  3. Combine the breadcrumbs, milk, lemon zest, Parmesan, shallots and garlic, then mix with the chicken mince. Season to taste. Shape into two/four large burgers and preheat the grill.
  4. Spray the burgers with the cooking spray and grill for 12–15 until cooked through, turning halfway.
  5. Lightly toast the sandwich thins and split them open. Add some tomato, lettuce, a burger and a dollop of mayonnaise. Serve immediately with the butternut squash chips.