Dietitian Approved Grilled Chicken Burger

Ingredients

• 600g chicken mince 1/4 cup finely chopped chives
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 tablespoon olive oil
• 1 loaf Turkish bread, quartered crossways, split
• 100g baby rocket leaves
• 70g (1 cup) fresh breadcrumbs
• 1/4 red cabbage, finely shredded
• 1/2 red onion, very thinly sliced
• 1 carrot, peeled, coarsely grated

 

Method

Combine the chicken and breadcrumbs in a large bowl. Season with salt and pepper. Divide into four even portions. Shape each portion into a 9cm patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, combine the cabbage, onion, carrot, chives, mayonnaise, mustard and honey in a large bowl. Season with salt and pepper.

Preheat a barbecue or chargrill on high heat. Lightly brush the bread slices and chicken patties with oil. Cook chicken on barbecue for 3 minutes each side or until golden brown and cooked through. Transfer to a plate. Cook bread on barbecue for 2 minutes or until lightly toasted.

Place bread bases on serving plates. Top with red cabbage slaw and chicken patties. Top with rocket and remaining bread. Serve immediately.