Chicken Burgers
  1. Cut bread rolls in half.
  2. Slice chicken breasts in half.
  3. Mix the flour, salt, pepper and paprika and place in a plastic bag, add the chicken breasts and shake so that the chicken is coated in the flour mix.
  4. Wash and shred (if using iceberg) the lettuce.
  5. Slice the tomatoes.
  6. Grate the carrot.
  7. Drain the beetroot OR peel and grate (if using fresh beetroot)
  8. Heat the oil in a pan, add the chicken breasts and cook a couple of minutes on each side until golden brown.
  9. Remove chicken from pan and drain on paper towel.
  10. Squeeze lemon juice over the chicken.
  11. Toast the buns then spread with the relish and build your burger with the chicken and salads.
Recipe Notes


  • Mexican burgers: add some taco seasoning to the flour mix and use some tomato salsa instead of tomato relish. Substitute the carrot and beetroot with some fresh guacamole
Fresh guacamole can be made by mashing one avocado with a fork and mixing with fresh lime juice, ½ clove of garlic (crushed) and some chopped coriander and pepper to taste
  •  Beef burgers: Substitute the chicken breasts with beef hamburger patties
Beef burger patties can be made by mixing 300g premium mince, 1 lightly beaten egg, handful chopped parsley, ¼ tsp ground cumin, 1tsp Dijon or French mustard, freshly ground pepper. Shape into patties.
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