Chicken, chilli and coriander burgers
(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.
Variations
Make it gluten free: Use gluten-free rolls and check sriracha is gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
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Calories 340cal
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Kilojoules 1420kJ
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Protein 33g
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Total fat 10g
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–Saturated fat 2g
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Carbohydrates 25g
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–Sugars 7g
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Dietary fibre 5g
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Sodium 390mg
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Calcium 90mg
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Iron 1.5mg
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