Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1teaspoons mustard powder
- oakleaf lettuce leaves (to serve)
- 1tablespoons basil
- tomato (to serve)
- 1 small carrot (grated)
- 2 spring onions (finely chopped)
- 1teaspoons dried mixed herbs
- 5milliliter extra virgin olive oil spray
- 1/4 cup semi-dried tomatoes (chopped)
- 400grams frozen sweet potato fries
- garlic aioli (to serve)
- 1 free range eggs
- 2tablespoons Macro quinoa flakes
- 1 garlic clove, crushed
- 500grams chicken thigh fillets, chopped
- 6 brioche burger rolls, split, toasted
Method
Step 1 of 5
Place chicken, onion, semi-dried tomato, carrot, garlic, mustard, mixed herbs and basil into a food processor. Process using the pulse function until finely chopped. Season, add egg and quinoa and process until combined. Transfer to a bowl.
Step 2 of 5
Using damp hands, evenly divide and shape chicken mixture into 6 patties and place onto a tray. Chill for 15 minutes.
Step 3 of 5
Meanwhile, preheat oven to 220°C and bake fries following packet instructions.
Step 4 of 5
Heat a chargrill or non-stick frying pan over medium-high heat. Spray patties with oil. Cook, in 2 batches, for 5 minutes, flip and cook for a further 3 minutes or until golden.
Step 5 of 5
Spread burger bases with a little aioli. Top with lettuce, patties and tomato, drizzle over remaining aioli and add burger lids to serve.
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