Salsa Verde Chicken Burgers with Yoghurt Slaw
This easy Salsa Verde Chicken Burgers are served with a light, healthy and vibrant yoghurt, cabbage and beetroot slaw for a quick, low carb dinner that's simply packed with different colours, textures and flavours!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Diet: Gluten Free
Ingredients
Scale
- 500g chicken mince
- 4 tbsp salsa verde
Salsa Verde
- 1 bunch parsley
- 4 tbsp capers
- juice 1/2 lemon
- 2 garlic cloves
- 75ml olive oil
- salt
Slaw
- 1 sweetheart cabbage
- 1 large head raw beetroot
- 100g Greek yoghurt
- juice 1/2 lemon
- salt
Instructions
- Start by making the salsa verde. Finely chop the parsley and capers. Then, mince the garlic and mix together in a pestle and mortar with the lemon juice, a pinch of salt and olive oil until combined. Alternatively, pulse everything together in a blender.
- Add the chicken mince to a bowl along with 4 tbsp of the salsa verde. Squish everything together with your hands until well combined and divide into four patty shapes. Refrigerate for 15 minutes to firm up.
- Preheat a nonstick frying pan with a drizzle of olive oil. Add the patties to the pan and fry on each side until golden and cooked through. This should take around 8-10 minutes.
- For the slaw use a mandolin to finely grate the cabbage. Peel the beetroot and slice with the mandolin, then place each piece on top of each other and slice into thin straw shaped strips.
- Add top a bowl with the Greek yoghurt, a good pinch of salt, a squeeze of lemon and stir well.
Notes
Turkey mince can sometimes be easier to find than chicken mince -- if this is the case, try to choose thigh mince instead of breast for a better flavour.