Tasty Chicken Burgers (Low Fibre)

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Serves 4
  • 500 grams of chicken mince
  • 50 grams of chopped mushrooms
  • 1 tablespoon of coriander
  • 1 egg
  • 2 tablespoons of low salt tamari
  • ¾ cup of white or gluten free breadcrumbs
  • Tablespoon of olive oil
  • 6 plain white or white sourdough rolls halved
  • Teaspoon of whole egg mayonnaise
  • 2 large iceberg lettuce leaves roughly chopped
  • 1 cup of sliced Lebanese cucumber
  • Tin of sliced beetroot
  1. Combine chicken mince, chopped mushrooms, coriander, egg, low salt tamari and breadcrumbs and mix well
  2. Form into six patties
  3. Heat a pan and coat with olive oil
  4. Cook patties on both sides until golden and cooked through (approx. 6-7 minutes either side). Set aside
  5. Spread mayonnaise on one half of each roll for taste
  6.  Place equal amounts of iceberg lettuce on each roll
  7. Layer with cucumber slices and one to two slices of beetroot per roll
  8. Add chicken patty and close roll
  9. Place a toothpick through the middle of the roll to keep it together (remove to eat)