Zucchini Mustard Chicken Burgers Recipe #349024
This low GI recipe has been adapted from a recipe in Michelle Trute's 'cooking with conscience book 2' which focuses on low-fat, low GI, easily prepared food. In making this, I processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers. Zaar would not allow me to include tzatziki as an ingredient, so I've included Greek yoghurt which is what I'd use if I had no tzatziki on hand. If you haven't tried Greek yoghurt before, it's much creamier than other yoghurts. And if you want a good recipe for tzatziki, I recommend Ravenseyes’ Recipe #306901 or Recipe #157176. 160 grams of ground chicken = just over 5 ounces of ground chicken.
15 min | 10 min prep
SERVES 2 , 2 Zucchini Mustard Chicken Burgers
- 160 g ground chicken
- 1 egg white
- 1 teaspoon mustard
- 1/4 teaspoon sweet paprika
- 1 tablespoon fresh parsley, finely chopped
- 1 garlic clove, minced
- 1/2 zucchini, finely grated
- salt, to taste (optional)
- fresh ground black pepper, to taste (optional)
- 1/2 teaspoon oil, for oiling the grill or oil, for oiling the oven tray
- 2 multi-grain rolls
- 1 cup salad greens or baby spinach leaves
- 1 tomato, sliced
- 6 sliced cucumbers
- salt, to taste (optional)
- fresh ground black pepper, to taste (optional)
- 1/4 cup Greek yogurt (optional)
- Mix the chicken, egg white, mustard, paprika, chopped parsley, garlic and grated zucchini in a bowl; add salt and pepper to taste (if using) and shape the chicken mixture into two patties; wipe the grill or oven tray (whichever you are using) with the oil and cook on the grill for 5 minutes or place on a tray and bake in a moderate oven for 10 minutes (180°C/350°-375°F/4-5 gas mark).
- Toast the buns, divide the salad greens or baby spinach leaves, sliced tomato and cucumber slices inside each of the rolls; add salt and pepper, to taste (if using); top with the chicken patties and add a dollop of Greek yoghurt (if using).
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5 stars