Healthy chicken burger recipe
Burgers may seem off limits if you’re trying to lose weight. But not these! They’re made with low-fat chicken burgers, filled with a low-fat yogurt dressing instead of mayo and cheese, and are brimming with salad to help fill you up. And we’ve served them in a wholemeal roll to boost fibre.
Ingredients
- 25 g fine dried breadcrumbs
- 1 tsp sweet paprika
- 2 chicken burgers
- 1 spray of oil
- 1 small red onion, very thinly sliced in rings
- 2 tbsp white wine vinegar
- 3 tbsp low-fat Greek yoghurt
- 0.5 tsp harissa or chipotle paste
- 2 wholemeal bread rolls, halved
- 1 handful lettuce or rocket leaves
- 1 large tomato, sliced
- 0.9 oz fine dried breadcrumbs
- 1 tsp sweet paprika
- 2 chicken burgers
- 1 spray of oil
- 1 small red onion, very thinly sliced in rings
- 2 tbsp white wine vinegar
- 3 tbsp low-fat Greek yoghurt
- 0.5 tsp harissa or chipotle paste
- 2 wholemeal bread rolls, halved
- 1 handful lettuce or rocket leaves
- 1 large tomato, sliced
- 0.9 oz fine dried breadcrumbs
- 1 tsp sweet paprika
- 2 chicken burgers
- 1 spray of oil
- 1 small red onion, very thinly sliced in rings
- 2 tbsp white wine vinegar
- 3 tbsp low-fat Greek yoghurt
- 0.5 tsp harissa or chipotle paste
- 2 wholemeal bread rolls, halved
- 1 handful lettuce or rocket leaves
- 1 large tomato, sliced
Details
- Cuisine: American
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Heat the oven to 190°C/fan 170°C/gas mark 5. In a small, shallow bowl, mix the breadcrumbs with the paprika and season well with freshly ground black pepper.
- Add the burgers, one at a time, and turn to coat in the flour mix. Place each on a baking tray lined with non-stick baking parchment and spray with oil. Bake for 20 mins.
- Meanwhile, mix the onion in a bowl with a large pinch of salt and the white wine vinegar. Leave for 10 mins, rinse with cold water, drain and pat dry on kitchen paper.
- Mix the yoghurt and harissa paste together and spread onto the cut sides of each roll. Top the roll bottoms with lettuce and tomatoes, add a cooked burger, the pickled onions and finally the roll tops. Serve.
Recipe courtesy of HECK
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