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.
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
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
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
Serve the burgers with the slaw.
More delicious and healthy recipes in Louise Parker: The 6 Week Programme