Chicken Burgers

These family-friendly burgers are also friendly on the waistline!


  • 500 g chicken mince
  • 100 g mushrooms, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 onion, roughly chopped
  • 1 large sprig parsley
  • 1 egg
  • 1 Tbsp soy sauce
  • 1 cup breadcrumbs
  • 2 Tbsp flour
  • 6 wholemeal bread rolls
  • 2 Tbsp sweet chilli sauce
  • 3 lettuce leaves, shredded
  • 1 tomato, sliced
  • 1/2 cucumber, sliced

Blend mushrooms, celery, onion, parsley, egg and soy sauce in a food processor until smooth. Mix with chicken mince and enough breadcrumbs to make a soft and manageable texture. Divide mixture and shape with a little flour to make six round patties, larger than the width of the rolls. Spray a non-stick pan with oil and cook the patties for four to five minutes on each side until brown and cooked through. Serve on a roll with the lettuce, tomato and cucumber slices.


For a beef burger, substitute 500 g lean beef for chicken. Substitute low-fat cottage cheese for the sweet chilli sauce.

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