Serve it with a fresh avocado and corn salsa!
Enjoy a meaty, juicy burger sans the guilt!
sweet corn cobs
1 medium avocado, (use ripe avocado), peeled and chopped (optional if not in season)
1 large red bell pepper, roasted, peeled, and chopped
1 to 2 tablespoons lime juice
1/4 cup cilantro (wansoy), finely chopped
salt, to taste
1/4 cup non-fat greek yogurt
4 tablespoons non-fat milk
1 clove garlic, minced
2 tablespoons cilantro (wansoy), finely chopped
500 grams chicken, use chicken breast
250 grams eggplant, roasted, peeled, and mashed
1 1/2 teaspoons fish sauce (patis)
1 1/2 teaspoons soy sauce
lettuce, to serve
4 sesame-seed burger buns, halved and toasted
Make the avocado-corn salsa: Mix together all ingredients in a bowl. Season with salt and pepper. Chill until ready to use.
Make the garlic yogurt sauce: Mix together all ingredients in a bowl. Chill until ready to use.
Make the chicken patties: Combine all ingredients in a bowl and mix until well combined. Fry a small portion, taste, and season mixture if needed. Divide mixture into 4 to 6 portions. Freeze for 10 minutes.
Form portions into round patties. Grill until well cooked, about 4 to 5 minutes per side depending on the thickness of the patty.
Assemble the burgers: Place lettuce and chicken patties on bottom halves of burger buns. Top with 1 to 2 tablespoons garlic yogurt sauce and 2 to 3 tablespoons avocado-corn salsa. Top with more lettuce and cover with top halves of buns.
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