Chicken and cranberry burgers
Nutrition Info.(per serve)
500g chicken mince
1 small red onion, finely diced
3/4 cup breadcrumbs
1/4 cup fresh flat-leaf parsley, roughly chopped
1 teaspoon no-added-salt lemon pepper seasoning
4 rye bread rolls, split
4 large butter lettuce leaves
1 cucumber, thinly sliced lengthways
2 tomatoes, sliced
75g reduced-fat cheddar cheese, thinly sliced
1/4 cup cranberry sauce
Total fat 13g
Saturated fat 5g
Dietary fibre 8g
- Preheat oven to 180°C. Place mince, onion, breadcrumbs, egg, parsley and seasoning in a bowl. Combine well. Divide mixture in 4 portions and then shape into patties. Place on a large plate.
- Spray a large, non-stick frying pan with oil and place over a medium-low heat. When hot, add patties and cook for 8-10 minutes, turning once, until golden and cooked through. Transfer to a plate. Place bread roll halves on a tray and toast in oven for 5 minutes.
- Place bread roll bases on serving plates. Top with lettuce, cucumber, tomatoes and patties. Add cheese and cranberry sauce. Add bread roll tops and serve.
Hanu de Jong
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