Chicken, chilli and coriander burgers

This low calorie homemade chicken chilli and coriander burger, will make your next BBQ menu outrageously delicious! Diabetes friendly with a gluten free option, high in protein, an absolute classic!

Serves: 4
Time to make: 35 mins , plus 20 mins chilling

Total cost: $ 20.40 / $ 5.10 per serve

(at time of publication)

Ingredients

500g chicken breast mince
1 long red chilli, deseeded and finely chopped, plus extra sliced chilli to garnish (optional)
¹/³ cup finely chopped fresh coriandercilantroX
1 clove garlic, finely minced
2 spring onions, finely sliced
black pepper
spray oil
360g cherry tomatoes
4 wholegrain sourdough rolls, split
4 iceberg lettuce leaves
1 large carrot, grated or spiralised
2 Lebanese cucumbers, sliced lengthways into thin ribbons
fresh coriandercilantroX
sriracha

Instructions

1 Line a baking tray with baking paper. In a large bowl, combine chicken, chilli, coriander, garlic and shallots. Season with cracked black pepper. Form mixture into 4 patties, place onto the tray. Cover and chill for 20 minutes.

2 Preheat a greased barbecue hotplate to medium. Barbecue patties for 5-6 minutes on each side, or until cooked through. Spray tomatoes with olive oil and barbecue for 7-8 minutes until tender. Transfer patties and tomatoes to a plate and keep warm. Spray rolls with oil and barbecue for a few minutes on each side until slightly charred.

3 Top bun bases with lettuce, carrot, cucumber and a chicken patty. Sprinkle over coriander and sliced chilli, if using. Drizzle with sriracha and serve with tomatoes.