Chicken Burgers
Lighter version of a burger to lower your Checks.
- 300 g skinned chicken breast fillets
- ½ onion (chopped)
- Few sprigs fresh parsley
- 1 tbsp mango chutney
- Pinch curry powder
- Salt and freshly ground black pepper
- 2 x 50g wholemeal rolls
- 2 tsp reduced-calorie mayonnaise
- Few crisp lettuce leaves
- 2 slices tomato
- 1 tsp ketchup
- Put the chicken breasts, onion and parsley in a blender or food processor and blend briefly.
- Mix with the mango chutney, curry powder and some seasoning.
- Cover the bowl and chill in the fridge for about 30 minutes to firm up the mixture.
- Divide the mixture into 2 equal-sized portions and shape into 2 patties.
- Cook on a lightly oiled hot griddle pan or under a preheated grill for 5-7 minutes each side, until the burgers are golden brown all over and cooked right through.
- Split the wholemeal rolls and spread the base of each roll with the mayonnaise.
- Cover with some lettuce and a slice of tomato and top with a hot burger.
- Add a squeeze of tomato ketchup and cover with the remaining half of each roll.
- Serve the burgers immediately with a crisp salad.