Have some fun with these cheeky chicken sausage burgers served with creamy mayo and sundried tomato pesto
Ingredients
- 650g chicken mince
- 4 green onions, thinly sliced
- 1 lemon, rind finely grated
- 1 garlic clove, crushed
- 1 cup fresh white breadcrumbs
- 4 long torpedo bread rolls
- olive oil cooking spray
- 1 tablespoon sun-dried tomato pesto
- 2 tablespoons whole-egg mayonnaise
- 1 bunch rocket, trimmed
- oven fries, to serve
Method
- Step 1Preheat oven to 160°C. Combine mince, green onions, lemon rind, garlic and breadcrumbs in a bowl. Season with salt and pepper. Mix until well combined. Divide mince mixture into 4 portions. Using clean hands, shape each portion into a 20cm-long sausage. Warm bread rolls in the oven.
- Step 2Heat a non-stick frying pan over medium heat. Spray sausages lightly with oil. Cook sausages, turning occasionally, for 10 minutes or until cooked through.
- Step 3Split warm bread rolls in half lengthways, leaving attached at 1 long edge. Spread 1 cut side of rolls with pesto and the other cut side with mayonnaise. Place rocket on roll bases. Top with sausage. Press top to secure. Serve sausage burgers with fries.
- Low carb
- Low sugar
- Lower gi
Nutrition
2187 kj
Energy
19g
Fat Total
5g
Saturated Fat
4g
Fibre
42g
Protein
149mg
Cholesterol
703.08mg
Sodium
5g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For the adults, replace the chicken mince with lamb mince and tomato pesto with olive tapenade.
- Author: Tracy Rutherford
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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