MAYNARD CHICKEN & MUSTARD BURGERS

It can be hard to get inspired by healthy food in the January slump, but these delicious burgers are the perfect healthy dinner treat from Louise Parker: The 6 Week Programme.

Once cooked and cooled, these tasty burgers freeze well and make a great addition to any salad. For a nut-free version, use a slice of wholemeal bread, whizzed into breadcrumbs, instead of the grounds almonds. If you can, make the slaw a day ahead to let the flavours mingle. Cover and keep in the fridge then mix again before serving.

Serves 4

3 skinless chicken breasts, about

150g (5.oz) each

. tablespoon wholegrain mustard

finely grated zest of . lemon

large handful of flat leaf parsley, chopped

1 tablespoon chopped tarragon leaves

1 egg

3 tablespoons ground almonds

. teaspoon sea salt

1 teaspoon olive oil

FOR THE SLAW

juice of .–1 lemon

2 tablespoons good-quality hummus

100g (⅓ cup) low-fat Greek yogurt

. small red cabbage, cored and finely

shredded

2 carrots, coarsely grated or spiralized

good handful of flat leaf parsley, chopped

. red onion, finely chopped

1 apple, peeled, cored and chopped

sea salt and black pepper

Preheat the oven to 200°C/400°F/Gas Mark 6.

For the burgers, whizz the chicken in a food

processor until finely chopped. Add the

mustard, lemon zest, parsley, tarragon, egg,

almonds and salt and whizz again to combine.

Shape into 4 flattened patties, cover and chill

for 20 minutes to firm up and help them

stay together when cooked.

Meanwhile make the slaw. Mix the lemon juice,

hummus and yogurt in a large bowl and add

the remaining slaw ingredients. Season to

taste, toss in the dressing and add some

more lemon juice if you like.

Heat the oil in a large nonstick frying pan

and cook the chicken burgers for 5 minutes,

turning once, until golden all over. If the pan

is ovenproof, pop it straight into the oven for

15 minutes until the burgers are cooked

through. Alternatively, transfer them to a

baking tray first. Frying the burgers first, then

finishing them off in the oven, keeps them

extra juicy.

Serve the burgers with the slaw.

More delicious and healthy recipes in Louise Parker: The 6 Week Programme

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