Spicy chicken and beetroot burger recipe

  • Serves 1
  • 20 mins to prepare and 25 mins to cook
  • 943 calories / serving
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First remove any fat and tendons from the chicken breasts and cut into 2 inch cubes. Put the cubes in a food processor and pulse until you have a coarse consistency.

Mix the chicken mince with the breadcrumbs, egg, paprika, salt, chillies and black pepper. Mould into a burger with your hands and place on a plate and place in the fridge for 30 minutes.

Coat the burgers first in the seasoned flour, then into the beaten egg and coat in the bread crumbs. Add a pinch of salt. Fry in very hot oil for 1-2 minutes a side until the breadcrumbs are crisp and golden. Place in a roasting tray and place in a 180°C oven for 15-20 minutes until the burgers are cooked all the way through, with no pink showing. Serve in a burger bun with the sliced beetroot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 150g chicken, minced
  • 50g breadcrumbs
  • 1 egg
  • 1tsp paprika
  • 1tsp salt
  • ½ chili finely chopped
  • black pepper to taste
  • 25g flour
  • 1 large egg, beaten
  • 50g breadcrumbs
  • ½tsp salt
  • 1 hamburger bun
  • 50g cooked beetroot, thinly sliced
  • Energy 3990kj 943kcal 47%
  • Fat 21g 30%
  • Saturates 5g 24%
  • Sugars 10g 11%
  • Salt 7g 117%

of the reference intake
Carbohydrate 127.7g Protein 71.1g Fibre 6.3g

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