Spicy and lean chicken burgers make for a super easy any night of the week dinner. Full of protein, extra vegetables in the sauce and omega 3’s from the avocado. You can also serve them with some parsnip fries and a simple salad for a really well rounded meal.
I made these on the weekend at my sister’s house in Encinitas, California. Her kids had them with tomato sauce instead of the harissa, but you could make the harissa with a little less chilli if your kids are into spice. I also left the chilli flakes out of the chicken mince and made sliders for them instead of a full burger patty.
You can use any burger bun you like on these. Even broccoli burger buns would work well. Chicken mince is a nice lean high protein alternative to a beef burger. And yes these are a burger not a sandwich, as the chicken is minced and that’s the naming something a burger rule (I think?).
Anyway this recipe is super easy and any left over sauce is great for dipping those parsnip fries in or even carrot sticks if you’re feeling the health vibe. You can also have everything prepped in advance so it only takes 15 minutes when you’re ready to grill.
Makes 6 burgers
1 red capsicum
1 tsp olive oil
1 red chilli
2 cloves garlic, peeled
1 Tbs olive oil
pinch of salt
2 tsp lemon juice
1 tsp paprika
1/2 tsp cumin
2 Tbs water (to thin as needed)
800g Chicken mince
2 Tbs finely chopped chives
1 tsp paprika
1/2 tsp cumin
1 finely crushed clove of garlic
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp dried oregano
1 tsp chilli flakes
6 slices cheddar or cheese of choice (optional)
1-2 tomatoes cut into 6 slices
6 pieces cos or romaine lettuce
juice of half a lime
1/2 tsp paprika
salt to taste
4 Tbs greek yoghurt (optional)
Preheat oven to 190 degrees celsius. Line a small baking tray. Cut the capsicum in half and place on the tray along with the red chilli. Put a peeled garlic clove in each half of the capsicum and drizzle everything in the 1 tsp of olive oil. Roast for half an hour or until starting to blacken at the edges.
Allow to cool until you can handle the capsicum, remove the seeds and stalk and place in a blender along with the whole chilli (stalk removed), garlic cloves and all other sauce ingredients excluding the water. Blend and add the water if you think it is too thick. Set aside.
Using your hands or a wooden spoon mix together all the patty ingredients until well combined. Wet your hands and mould into 6 patties that are a tiny bit bigger than the burger buns you have selected. Place on a lined tray in the fridge until ready to cook.
Mix together the avocado, lime juice, salt and paprika with a fork, using the fork to lightly mash the avocado. Set aside
To cook heat a grill or pan to medium high and brush lightly with olive oil. Cook burgers until golden (about 3-5 minutes depending on thickness) and then flip and cook the other side (5+ mins). Once flipped place the slice of cheese on top of the patty (if using) so that it melts while the other side is cooking.
Meanwhile lightly toast your burger buns under the grill for a minute or two.
Spread a tablespoon or so of the avocado on the bottom burger bun, top with the patty, tomato slice and lettuce. Spread a couple of teaspoons of harissa sauce on the top bun and then place on top. You can drizzle the lettuce with yoghurt to temper the heat of the sauce if you want to, or don’t use it at all.