- Fresh & Cool
- Mains
- Prep 20 min
- Cook 12 min
- Serves 4 burgers
A fresher kind of burger. The lemon and parsley in the patty keep it bright, and the yoghurt sauce does the rest.
Ingredients
For the patties
- 500 g chicken mince (thigh, if you can)
- 1 garlic clove, crushed
- 2 tbsp chopped parsley
- Zest of 1 lemon
- 3 tbsp breadcrumbs
- 1 egg
- 1/2 tsp salt
- 1 tbsp oil
For the yoghurt
- 150 g Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp chopped mint
- 1 small garlic clove, crushed
To build
- 4 burger buns
- A handful of rocket
- 1/2 cucumber, in ribbons
- 1 tomato, sliced
Method
- Mix the chicken with the garlic, parsley, lemon zest, breadcrumbs, egg and salt. Shape into four patties with wet hands and chill for 20 minutes.
- Stir the yoghurt, lemon juice, mint and garlic together.
- Heat the oil in a pan over medium heat. Cook the patties for 5 to 6 minutes per side, until golden and cooked through with no pink inside.
- Toast the buns. Spread with yoghurt sauce and build with rocket, cucumber, tomato and the patty.
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