Spicy Chicken Burgers

Ingredients for Spicy Chicken Burgers

• 60ml lowfat plain Greek yoghurt

• 1 teaspoon white wine vinegar

• 1/2 teaspoons sugar

• 1/2 small red onion, divided

• 1 ripe avocado, cut into 1-inch chunks

• 240ml thinly sliced cucumber

• 1 portobello cap

• 150g frozen shelled edamame, thawed

• 2 cloves garlic

• 2 boneless, skinless chicken breasts (170g each), quartered

• 2 tablespoons reduced-sodium soy sauce

• 1/4 teaspoons cayenne pepper

• 1 tablespoon olive oil

• 4 whole-wheat English muffins (or wholegrain buns), split

• Lettuce leaves (optional)

How to make Spicy Chicken Burgers

Heat oven to 204°C. In a bowl, whisk together yoghurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yoghurt mixture; toss to coat. In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. Place lettuce, if desired, and patties on bottom halves of muffins; top each with 120ml avocado mixture and remaining muffin half.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.