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Low-cal chicken burgers with sweet potato and beetroot chips recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious low-cal chicken burger topped with fresh veggies, served with crispy sweet potato and beetroot chips. Enjoy a healthier burger option!
Ingredients:
  • 250g sweet potato, peeled
  • 2 (about 250g) beetroot, peeled
  • 1 tsp sumac
  • 2.50 gm ground cumin
  • 3 zucchini
  • 400g minced chicken breast fillets
  • 1 carrot, peeled, finely grated
  • 3 green shallots, thinly sliced
  • 40.00 ml chopped fresh continental parsley
  • 2 wholegrain bread rolls, halved, toasted
  • 60g (1/4 cup) bought tzatziki
  • Baby rocket, to serve
  • Red sauerkraut, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced and line 2 baking trays with baking paper. Thinly slice sweet potato and beetroot using a sharp knife or mandolin. Arrange them evenly on the trays, then lightly spray with oil and sprinkle with half of the sumac and cumin. Bake for 25-30 minutes, swapping trays halfway through, until they are golden and crisp.
  • Finely grate 1 zucchini and squeeze out excess moisture. Combine it in a bowl with chicken, carrot, shallot, parsley, remaining sumac, and cumin. Season with pepper, mix well, and shape into 4 patties.
  • Preheat a barbecue grill or large chargrill pan to medium-high heat. Cut each zucchini into 4 thick slices. Lightly spray both patties and zucchini with oil. Grill the patties for 4-5 minutes on each side until fully cooked. Grill the zucchini for 1-2 minutes on each side until tender.
  • Spread the bread halves generously with flavorful tzatziki sauce. Layer each one with peppery rocket, a savory patty, tangy sauerkraut, and fresh zucchini slices. Accompany with a side of crispy sweet potato and beetroot chips.

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