This new recipe is from my Connect buddy Mands (@mands5781). She decided to try and pimp up some chicken breast mince to make these burgers as chicken can be quite a bland mince and can go dry easily. This recipe really injects flavour and moisture into them so we hope you’ll like them – they were a real hit with her husband and son.
The recipe makes 10 sizeable burgers that don’t shrink too much and, as you can see, fill a brioche bun properly!!! You can have 1 for 0sp, 3 for 1sp, 5 for 2sp on #flex and they are 0sp each on #nocount.
Ingredients (makes 10):
- 600g chicken breast mince
- 1 white onion
- 5 cloves garlic
- 1 courgette
- 1 red pepper
- tsp Italian mixed herbs
- black pepper
- 12 leaves fresh basil
- 5 tbsp Asda reduced fat green pesto
- 1 slice Warburtons medium sliced wholemeal bread (or a slice of white bread if following #flex)
- Blitz the onion, garlic, basil leaves, courgette and red pepper into a fine blitz and mix thoroughly with the mince.
- The mixture will give off a little liquid so drain this off if you can, but not too much as you want the moisture from the vegetables to keep the burgers from drying out.
- Blitz the slice of bread into a crumb and add this also to the mix with the pesto, black pepper and herbs.
- Mix well into the mince mix as it will absorb some of the moisture.
- Shape into 10 patties, place on a grease-proofed baking sheet and bake for 20-25mins on 190C – this is a fairly low temperature so that they don’t overcook and go dry.
- If following No Count, you can serve it with a Schar gluten-free white ciabatta roll, home-made fries, salad, 4 olives and corn on the cob – all free on No Count!