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Chicken and Pineapple Burger
  • 500g lean chicken mince
  • 100g mushrooms, chopped
  • 1 medium celery stalk, chopped
  • medium white onion, chopped
  • 1 sprig of parsley
  • 1 regular egg
  • 1 tablespoon reduced-salt soy sauce
  • 1 cup breadcrumbs
  • 1 tablespoon wholemeal plain flour
  • 1 tablespoon olive oil
  • 6 wholemeal bread rolls, cut open and spread with sweet chilli sauce
  • 3 lettuce leaves, shredded
  • 1 medium tomato, sliced
  • 1/2 cucumber, sliced
  • 6 slices canned pineapple in natural juice, drained
  1. Process mushrooms, celery, onion, parsley, egg and soy sauce in a food processor until smooth.
  2. Add the chicken mince and the breadcrumbs to the food processor and process until smooth.
  3. Divide mixture into 6 and shape with a little flour to round patties larger than the width of the bread rolls.
  4. Brush a large non-stick pan with oil and cook patties for 4-5 minutes on each side until brown and cooked through.
  5. Serve on bread roll with lettuce, tomato and cucumber and top pattie with slice of pineapple.

Alternatives

  • Pineapple pieces can be grilled in pan after cooking the patties for 2-3 minutes to soften and caramelise before adding to roll.
  • Subsitute 500g beef for chicken if you prefer a beef burger.

Storage Suggestions

Cooked patties may be kept in refrigerator for up to 3 days. Can be frozen for up to 3 months.

Equipment List

  • Food Processer or Chopping board
  • Large knife
  • Large bowl
  • Large non-stick fry pan

 

Acknowledgements

Reproduced with permission from Live Lighter 2015.

Nutrition Information


350g Quantity per serving Quantity per 100g
Energy 2021kJ 579kJ
Protein 29g 8.3g
Fat, total 8.9g 2.5g
— Saturated 2.3g 0.7g
Carbohydrate 67.2g 19.2g
— Sugars 19.9g 5.7g
Fibre 8.0g 2.3g
Sodium 1000mg 286mg