Poultry 
30 Min
very easy 
4 People
Chicken burger with roasted baby carrots and parsnips - A family favourite with added feta in the patty. Served with root veggie chips and a sun-dried tomato mayonnaise.
1 Set oven to 220°C. Trim baby carrots, peel and cut parsnips into wedges. Toss on a lined baking tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until golden and tender.
2. Mix chicken mince with crumbled feta, 1 tbsp chopped basil, salt and pepper. Using oiled or wet hands, form into 6 patties and place on baking paper.
3. Rinse and tear lettuce leaves. Slice tomatoes, green capsicum and avocado.
4. Finely chop sun-dried tomatoes and combine with 1/4 cup mayonnaise and 1 tbsp chopped basil.
5. Heat a frypan with 1/2 tbsp oil. Cook burger patties for 4-5 minutes on each side, or until cooked through. Halve buns and place in the oven for 2 minutes to warm.
6. Construct burgers with a spread of mayonnaise, burger patties and salad components. Serve with carrot and parsnip chips.
Tip!
Gluten free option - replace with gluten free rolls
Add chopped sun-dried tomatoes to the burger patties instead if you prefer.
Increase amount of mayonnaise to have leftovers for dipping your vegetable chips.
Add honey to the sauce for a slightly sweeter flavour.
2. Mix chicken mince with crumbled feta, 1 tbsp chopped basil, salt and pepper. Using oiled or wet hands, form into 6 patties and place on baking paper.
3. Rinse and tear lettuce leaves. Slice tomatoes, green capsicum and avocado.
4. Finely chop sun-dried tomatoes and combine with 1/4 cup mayonnaise and 1 tbsp chopped basil.
5. Heat a frypan with 1/2 tbsp oil. Cook burger patties for 4-5 minutes on each side, or until cooked through. Halve buns and place in the oven for 2 minutes to warm.
6. Construct burgers with a spread of mayonnaise, burger patties and salad components. Serve with carrot and parsnip chips.
Tip!
Gluten free option - replace with gluten free rolls
Add chopped sun-dried tomatoes to the burger patties instead if you prefer.
Increase amount of mayonnaise to have leftovers for dipping your vegetable chips.
Add honey to the sauce for a slightly sweeter flavour.
baby carrots 1 bunch
parsnips 2
chicken mince 600g
feta cheese 1/2 packet
basil 1/2 packet
baby cos lettuce 1
tomatoes 2
green capsicum 1/2
avocado 1
sun-dried tomatoes 1/3 jar
mayonnaise 1/4 cup
bread rolls 6
From your pantry: Oil, salt & pepper.
parsnips 2
chicken mince 600g
feta cheese 1/2 packet
basil 1/2 packet
baby cos lettuce 1
tomatoes 2
green capsicum 1/2
avocado 1
sun-dried tomatoes 1/3 jar
mayonnaise 1/4 cup
bread rolls 6
From your pantry: Oil, salt & pepper.
