Chicken and Pineapple Burgers

This family favourite burger is packed with vegetables, making this a great high-fibre meal. Save on time by making an extra batch of the patties to freeze for a later date.

Written by

Reviewed by

Sanchia Parker

Accredited Practising Dietitian and Nutritionist

Disclaimer

6 servings • 45 minutes

Ingredients

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500 grams Lean Chicken Mince
100 grams Mushrooms
1 stalk Celery (chopped)
1 White Onion (chopped)
1 Parsley Sprig
1 Egg
1 tbsp Soy Sauce
1 cup Breadcrumbs
1 tbsp Wholemeal Flour
1 tbsp Extra Virgin Olive Oil
6 Wholemeal or wholegrain rolls
2 cups Green Lettuce (shredded)
1 Tomato (sliced)
1/2 Cucumber (sliced)
6 sliced Pineapple (tinned and drained)

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Directions

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Process mushrooms, celery, onion, parsley, egg and soy sauce in a food processor until smooth. Add the chicken mince and the breadcrumbs to the food processor and process until smooth.
Divide mixture into 6 and shape with a little flour to round patties larger than the width of the bread rolls.
Brush a large non-stick pan with oil and cook patties for 5-10 minutes on each side until brown and cooked through.
Serve on bread roll with lettuce, tomato and cucumber and top patty with slice of pineapple.

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Notes

Adaptation: This recipe is adapted from a recipe featured on the Queensland Government's "Healthy. Happier" website at https://www.healthier.qld.gov.au/.

More flavour: Pineapple pieces can be grilled in pan after cooking the patties. Cook for 2-3 minutes on either side to soften and caramelise before adding to roll.

Prefer Beef: Substitute 500g beef for chicken if you prefer a beef burger.

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

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