Indulge in these mouthwatering, protein-packed burgers, featuring a perfect blend of bold flavors. Paired with a vibrant Rainbow Slaw loaded with carrots, cabbage, and baby spinach, this recipe offers a delicious mix of textures, tastes, and nutrients.
Ingredients
Makes 4
Chicken Mince 500g
Baby Spinach 250g
Cabbage 1/4 head
Carrots 3 small
Red Onion 1 medium
Egg 1
Lime Juice 2 limes
Panko Breadcrumbs 4 tbsp
Garlic 3 cloves
Olive Oil 1 tsp & 1 tbsp
Fish Sauce 2 tsp
Rice Flour 1 tbsp
Coriander 1/2 cup chopped
Black Pepper & Salt
Chilli Flakes 1 tsp
Ginger 1 tsp
Allergens: Eggs, Wheat
Method
Preheat the oven to 180 degrees C.
Peel and chop the red onion and then fry it in a non-stick pan with 1/2 a tsp of olive oil, cooking for 2 to 3 minutes. Once cooked, set aside.
To a large mixing bowl, add the following: chicken mince, chili flakes, 1 tsp ground black pepper, panko breadcrumbs, rice flour, fresh coriander leaves (roughly chopped), garlic cloves (grated or crushed), juice of 1 lime, fresh ginger, fish sauce, an egg and finally the red onion.
Mix until well combined and then make 8 to 10 burger patties. Or if you would rather increase the size and cook less, do so.
Bring a large, non-stick frying pan to medium heat with 1/2 a tsp of olive oil. Cook each burger pattie for 1 minute on each side. If your pan is oven safe, toss it into the oven and cook for 12 to 15 minutes. If not, place the burgers on a roasting tray instead.
While the burgers cook, make the slaw. In a separate mixing bowl add the carrots (peeled and grated), the cabbage (use a peeler) and baby spinach.
Now make the dressing for the slaw by combining a tbsp of olive oil, the juice of 1 lime, a pinch of salt, and a few twists of black pepper.
Serve the burgers on a bed of slaw.
Nutritional Information
Per Serving
KCAL: 290.3 | PRO: 35.1g | CARB: 17g | FAT: 9.4g | FIBRE: 5.7g