Parmesan chicken burgers with butternut squash chips
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Burgers are always a favourite and these are juicy and packed with flavour.
Ingredients
Butternut Squash
1 whole, medium, cut into skinny chips
Calorie controlled cooking spray
4 spray(s)
Shallots
4 medium, finely chopped
Garlic
2 clove(s), crushed
Breadcrumbs, dried
40 g
Skimmed Milk
3 tablespoon(s)
Lemon
½ zest(s) of 1
Parmesan Cheese
25 g, grated
Chicken breast mince, raw
560 g
Brown sandwich thins
4 individual
Tomato
2 large, sliced
Lettuce
1 individual, litte gem, shredded
Reduced Fat Mayonnaise
4 tablespoon(s)
Instructions
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.
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