Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Dill and mustard chicken burgers

Dill and mustard chicken burgers

7
Points®
Total Time
55 min
Prep
45 min
Cook
10 min
Serves
4
Difficulty
Moderate
The options are endless when it comes to creating phenomenal burgers. These chicken winners use a creamy dill dressing to up the flavour stakes

Ingredients

Chicken breast mince

400 g

Green shallot(s)

2 individual, finely chopped

Egg(s)

1 medium, lightly beaten

Dried breadcrumbs

⅓ cup(s), (25g)

Dijon mustard

1 tbs

Fresh dill

⅓ cup(s), finely chopped

Light sour cream

¼ cup(s), (60ml)

White bread roll

240 g, (4 x 60g hamburger rolls), halved

Butter lettuce

50 g, (4 large leaves)

Lebanese cucumber

1 medium, cut into thin ribbons

Red capsicum

1 small, thinly sliced

Instructions

  1. Combine mince, shallots, egg, breadcrumbs and half both the mustard and dill in a medium bowl. Divide mixture into 4 equal portions. Gently press each portion into a 10cm patty. Place on a tray and refrigerate for 30 minutes.
  2. Combine remaining mustard and dill with sour cream in a small bowl. Preheat a barbecue or chargrill over medium heat. Cook patties for 3–4 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
  3. Cook bread roll halves, cut-side down, for 1–2 minutes or until lightly toasted. Top roll bases with lettuce, cucumber and chicken patties. Dollop with dill and mustard cream and top with capsicum and roll tops. Serve.

Notes

SERVING SUGGESTION: Side salad.

You might like

You might like