Looking for a healthier burger that you will love! Try this low-cal chicken burger topped with healthy vegies. served with crispy sweet potato and beetroot chips.

• Prep 20m
• Cook 30m
• Serves 4

Recipe by Taste

Ingredients​

• 250g sweet potato, peeled
• 2 (about 250g) beetroot, peeled
• 1 tsp sumac
• 1 tsp ground cumin
• 3 zucchini
• 400g minced chicken breast fillets
• 1 carrot, peeled, finely grated
• 3 green shallots, thinly sliced
• 2 tbsp chopped fresh continental parsley
• 2 wholegrain bread rolls, halved, toasted
• 60g (1/4 cup) bought tzatziki
• Baby rocket, to serve

Method​

• Step 1
  Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Use a sharp knife or mandolin to thinly slice sweet potato and beetroot. Spread evenly on prepared trays. Lightly spray with oil. Sprinkle with half the sumac and cumin. Bake, swapping trays halfway through, for 25-30 minutes or until golden and crisp.
• Step 2
  Meanwhile, finely grate 1 zucchini. Squeeze out excess moisture. Place in a bowl with chicken, carrot, shallot, parsley, remaining sumac and cumin. Season with pepper. Mix well then shape into 4 patties.
• Step 3
  Preheat a barbecue grill or large chargrill pan on medium-high. Cut each remaining zucchini into 4 thick slices. Lightly spray patties and zucchini with oil. Cook patties for 4-5 minutes each side or until cooked through. Cook zucchini for 1-2 minutes each side or until just tender.
• Step 4
  Spread bread halves with tzatziki. Top each with rocket, a patty, and zucchini. Serve with sweet potato and beetroot chips.

Note
Recipe also uses Red sauerkraut, to serve which you can buy in a jar but I absolutely hate it so left it out. If you want to add it serve on top on burger

Nutrition per serving​

Amount per serving
Energy
1576 kj (377cal)
Protein
27g
Total Fat
13.5g
Saturated
3.5g
Carbohydrate Total
33g