Serves: 1

Chicken Burgers


Chicken burgers

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
  1. Put the chicken breasts, onion and parsley in a blender or food processor and blend briefly.
  2. Mix with the mango chutney, curry powder and some seasoning.
  3. Cover the bowl and chill in the fridge for about 30 minutes to firm up the mixture.
  4. Divide the mixture into 2 equal-sized portions and shape into 2 patties.
  5. 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.
  6. Split the wholemeal rolls and spread the base of each roll with the mayonnaise.
  7. Cover with some lettuce and a slice of tomato and top with a hot burger.
  8. Add a squeeze of tomato ketchup and cover with the remaining half of each roll.
  9. Serve the burgers immediately with a crisp salad.