Chicken Burgers with Sweet Potato Wedges!

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Adapted from Gordon Ramsay's Healthy Appetite


For the Burgers:
500g Organic Chicken Breast Minced
1 Large Onion
1 Clove Garlic
1 Bunch Flat Leaf Parsley
1 Egg - I used Ener-G Egg Replacer
1 tbsp Olive Oil for frying
Sea Salt and Black Pepper
Avocado and Tomato to serve

For the Wedges:
3 Medium Sweet Potatoes
Olive Oil, to drizzle
Garlic Powder and Sea Salt, to season

1. Finely chop and lightly fry the onions and garlic until soft but not brown – once cooked tip into a large bowl and leave to cool
2. Mix the Chicken, Egg Replacer, Parsley, chilled Onions and Seasoning together and chill to firm the mixture
3. Remove from fridge and form into patties. Chill until ready to cook
4. Heat the oven to Gas 6
5. Cut the Sweet Potatoes into wedges, spread out into a single layer on a baking tray, season and drizzle with olive oil – cook for 15-20 minutes until golden brown at the edges
6. To cook the Burgers, heat 1 tbsp Olive Oil in a large frying pan – add the patties and fry for 4 minutes on each side until golden brown and just cooked through
7. Serve in lettuce cups garnished with a few slices of avocado and tomato with the Wedges on the side
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