Name: Vegetable and chicken burgers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 13.80 gm olive oil; 4 slices reduced-fat cheese; 4 wholemeal grain rolls, halved; 250.00 ml shredded iceberg lettuce; 8 slices beetroot; tomato sauce, to serve; 400g chicken breast mince; 1 large zucchini, grated; 1 large carrot, grated; 1 small brown onion, grated; 310g can corn kernels, drained, rinsed

Vegetable and chicken burgers

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Grilled chicken veggie burgers on whole grain rolls with fresh lettuce and beetroot - a crowd favorite!

Ingredients:

13.80 gm olive oil
4 slices reduced-fat cheese
4 wholemeal grain rolls, halved
250.00 ml shredded iceberg lettuce
8 slices beetroot
tomato sauce, to serve
400g chicken breast mince
1 large zucchini, grated
1 large carrot, grated
1 small brown onion, grated
310g can corn kernels, drained, rinsed

Instructions:

For the patties: Combine mince, zucchini, carrot, onion, and corn in a bowl. Season with salt and pepper, then shape the mixture into 4 balls and slightly flatten them.
In a large frying pan over medium heat, heat oil. Add patties and cook each side for 4 minutes until done. Top with cheese and cook for 1 minute until cheese melts.
Preheat the grill while placing the rolls, cut-side up, under the grill until browned, about 1 minute. Then assemble the burgers by layering lettuce, beetroot, patties, sauce, and roll tops. Serve and enjoy!

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