Chicken burgers with chunky salsa
- 500g skinless chicken breast, cut into 4cm pieces
- ½ onion, roughly chopped
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh flatleaf parsley
- spray oil
- 250g bunch asparagus, trimmed
- 250g punnet cherry tomatoes, quartered
- juice of ½ lemon
- 4 wholegrain baps, halved and toasted
1 Put the chicken, onion, garlic and parsley in a food processor. Whiz until coarsely chopped, then transfer to a bowl. Season with black pepper, then form the mixture into 4 burger patties.
2 Spray a large frying pan with a little oil and put over a medium-high heat. Cook the burger patties for 5 min on each side or until cooked through.
3 Meanwhile, steam the asparagus until just tender, then slice and toss in a mixing bowl with the tomatoes and lemon juice.
4 Serve the burger patties in the baps with the salsa, sprinkled with black pepper.
Throwing a barbecue? Don’t forget, we’ve got plenty of healthy burger recipes for you to try.
Nutrition Info (per serve)
Total fat 3.9g
–Saturated fat 0.9g
Dietary fibre 5.3g
Last updated date: 13 January 2021
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