Chicken Burger

Pattie recipe

  • 500g chicken mince
  • 100g mushrooms, chopped
  • 1 stick celery, chopped
  • onion, chopped
  • 1 large sprig parsley
  • 1 egg
  • 2 teaspoons reduced-salt soy sauce
  • ½ -1 cup fresh breadcrumbs
  • A little flour to shape patties
  • Olive or canola oil spray

To serve

  • 6 wholemeal rolls, cut open and spread with sweet chilli sauce
  • 3 lettuce leaves, shredded
  • 1 tomato, sliced
  • ½ cucumber, sliced
  1. Place mince in a large bowl and process all other ingredients in a food processor until smooth.
  2. Mix with chicken mince and enough breadcrumbs to make a soft but manageable texture.
  3. Divide mixture into six and shape with a little flour to round patties larger than the width of the rolls.
  4. Spray a non-stick pan with oil and cook for 4–5 minutes on each side until brown and cooked through.
  5. Serve on a roll with lettuce, tomato and cucumber slices.

Alternatives

  • For a beef burger, substitute 500g lean minced beef for chicken.
  • Substitute low-fat cottage cheese or labneh for the sweet chilli sauce.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days. Patties may be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large bowl
  • Food processor
  • Plate
  • Large non-stick frypan

 

Acknowledgements

Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia.www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.