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Low-fat chicken, lemon and herb burger
Low-fat chicken, lemon and herb burger
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Delicious and lean burger option!
Ingredients:
  • 3 slices white bread, crusts removed
  • 600g lean chicken-breast mince
  • 3 garlic cloves, chopped
  • 62.50 ml torn basil leaves
  • 62.50 ml torn mint leaves
  • 1 small lemon, rind grated, juiced
  • 30ml low-fat milk
  • 150g cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 62.50 ml flat-leaf parsley leaves
  • Light olive oil, to brush
  • 4 butter lettuce leaves
  • 1 roasted red capsicum
  • 1 roasted yellow capsicum
  • 4 hamburger buns, toasted
  • Low-fat natural yoghurt, to serve
  • Paprika, to serve
Instructions:
  • In a food processor, pulse bread until fine crumbs form. Add mince, garlic, basil, mint, lemon zest, and milk. Pulse until mixture is combined. Season with salt and pepper. Shape into 4 patties and chill in the refrigerator for 30 minutes.
  • Combine the tomato, onion, parsley, and 1 tablespoon of lemon juice in a bowl. Season with salt and pepper to taste.
  • Preheat your oven to 170°C. Brush the patties lightly with olive oil. Heat a non-stick frying pan over medium-high heat. Cook the patties in batches for 1-2 minutes on each side until golden brown. Finish cooking them in the oven on a baking tray for 5 minutes until done.
  • On the bun base, layer lettuce leaves, roasted capsicum, a pattie, and some tomato salad. Top with a dollop of yoghurt and dust with paprika before adding the bun top and serving.

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