Chicken, chilli and coriander burgers

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

Total cost: $ 20.40 / $ 5.10 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 1420kJ
Calories 340cal
Protein 33g
Total fat 10g
Saturated fat 2g
Carbohydrates 25g
Sugars 7g
Dietary fibre 5g
Sodium 390mg
Calcium 90mg
Iron 1.5mg

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.

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