Pack full of protein & good fats. Serves 4
You will need:
4 seeded burger buns, halved
500g minced chicken breast
50g dried breadcrumbs
1tsp ground cumin
1tsp ground coriander
1 small red pepper, de-seeded and finely diced
1 red onion, sliced into rings
1 avocado, de-stoned and thinly sliced
1 large plum tomato, finely diced
50g rocket leaves
salt
pepper
For the sauce
100ml low fat mayonnaise
40ml reduced salt tomato ketchup
½tsp smoked paprika
salt
pepper
For the garnish
150g corn tortilla chips
2 large plum tomatoes, diced
Method:
Preheat your grill .
Place the chicken mince in a food processor, pulsing until you get a coarse paste. Combine the chicken mince, red pepper, dried breadcrumbs, ground spices and seasoning in a large mixing bowl. Mix well using your hands until you have an even burger mixture.
Line a baking tray with nonstick baking paper. Shape the burger mixture into 4 even-sized patties and arrange on the baking tray.
Grill for 12-14 minutes, turning occasionally until the burgers are browned on the outside and cooked through on the insides with no pink showing. (slice open slightly to check)
Meanwhile, whisk together the mayonnaise, ketchup, smoked paprika and seasoning until you have a smooth burger sauce. Cover and chill until needed.
Remove the burgers from the grill when ready.
To assemble the burgers, arrange some rocket on the bottom halves of the buns. Top with a chicken patty, then spoon some of the burger sauce on top. Arrange the sliced red onion, sliced avocado and diced plum tomato on top of the sauce. Sit the other halves of the burger buns on top and place on the plates.
Garnish with pots of the diced tomato for dipping and the tortilla chips on the side. Serve immediately.
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