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We all love to indulge in a bit of fast food every so often, but if you’re on a New Year diet ou’ll be trying to stay away from anything like that.
That’s why these chicken burgers from renowned Scottish chef Jacqueline O’Donnell are perfect – they’re really tasty, but are much healthier than greasy takeaway ones.
Made with a mixture of chicken, cous cous and a blend of herbs and seasonings, these chicken burgers will hit the spot – and you won’t be left with that guilty feel afterwards!
They don’t take long at all to make, and adding a tasty honey mustard topping finishes off the burgers perfectly – delicious!
• 10g Couscous, Dried
• 200ml very hot water
• 450g raw chicken mince (turkey mince if you want)
• 1 stock cube chicken or veg
• 1tbsp fresh chopped parsley
• 1 tsp mixed dried herbs
• 1 pinch sea salt & cracked pepper
• 2 tsp clear honey
• 2 tsp wholegrain mustard
• 2 tbsp Greek yogurt 0%
• 6 rolls your choice
• 4 large iceberg leaves
• 4 slice tomato and cucumber or pickle
1. Put the couscous into a large bowl and add the hot water. Leave to stand for a few minutes, then fluff up with a fork
2. Put the chicken into a food processor or blender with the stock powder, parsley, and dried herbs. Season with salt and pepper, then process for a few seconds. Add to the couscous in the bowl and mix well
3. Preheat a medium-hot grill
4. Shape the chicken mixture into six burgers. Arrange on the grill rack and cook for 5-6 minutes on each side
5. Meanwhile, mix together the honey, mustard and yogurt. Serve the burgers in the buns with lettuce and tomato, with the honey and mustard sauce on the side