It is very easy to make the same “trademark dish” over and over again, particularly when you are a busy mother or father with demanding little mouths to feed. We often make homemade burgers of some sort when we are in a rush because they are very easy and quick to make and since there are many variations you need never get bored.
This is one of my favourite versions – it is both healthy, delicious and low fat, with plenty of essential fatty acids and allicin, the compound which makes garlic so good for the heart.
These burgers can be grilled, barbequed, fried or steamed. They taste best when lightly fried in a little olive oil, but do so on low to medium heat, as it is healthier to fry that way. If you don’t have minced chicken available, use chicken breast fillets and mince with a blender.
Serve burgers with steamed broccoli or a green salad with avocado and our mint tzatziki.
500g organic minced chicken
1 small white onion, finely chopped
1 medium carrot, grated
2 small or 1 large garlic clove, finely chopped
1 1/2 tbsp mild curry powder or 1 tbsp cumin powder
1 1/2 tbsp coconut cream
Olive or coconut oil for frying
1. Place minced chicken in a bowl with onion, carrot, garlic and curry/cumin powder. Mix well with hands.
2. Add coconut cream (stir cream and milk well before measuring).
3. Heat a pan with the olive or coconut oil on low to medium heat. Form 10 small patties and fry on both sides until golden brown and cooked through.
4. Let cool slightly and serve with mint tzatziki. Freeze leftover burgers in a container and defrost individually for later use.
Preparation: 10 min | Cooking time: 5-8 min | Servings: 5-10