These chicken burgers are easy to make and are a much healthier alternative to regular take-away burgers.
500 g (1 lb 2 oz) lean minced (ground) chicken
4 spring onions (scallions), finely chopped
4 tbs finely chopped fresh coriander (cilantro) leaves
2 garlic cloves, crushed
1/4 tsp cayenne pepper
1 egg white, lightly beaten
1 tbs olive or canola oil
1 lemon, halved
150 g (5½ oz) tabouleh
4 wholegrain bread rolls, halved
1. Mix together the chicken, spring onion, coriander, garlic, cayenne pepper and egg white and season with salt and freshly ground black pepper. Shape the mixture into four patties. Refrigerate for 20 minutes before cooking.
2. Heat the oil in a large non-stick frying pan over medium heat, add the patties and cook for about 5 minutes on each side, or until browned and cooked through.
3. Squeeze the lemon on the cooked patties and drain well on paper towels. Add the patties to the halved wholegrain buns and fill with the tabouleh.