Food Network UK

Chicken veggie burger

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Ingredients

  • For the burgers:

  • 450g minced lean chicken
  • 2 cloves garlic, minced
  • 10g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh flat-leaf parsley
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 4 Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped spring onions, white and green parts
  • 75g finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated carrot
  • 75g finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated courgettes
  • 1.5 tsp salt
  • Freshly ground black pepper
  • 1 tbsp extra-virgin olive oil

  • For the serving:

  • 4 wholemeal baps
  • Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Sliced tomato, cucumber, lettuce, red onion and natural yoghurt

Use imperial measurements

Method

How to make Chicken veggie burger

1) Mix all the burger ingredients together except the olive oil. Form into 11cm thick burgers.

2) Brush the burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over a medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers 68–75C. Set aside to rest for 5 minutes.

3) Serve on a toasted bap with your chosen selection of accompaniments.