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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1. 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.
2. Divide mixture into 6 and shape with a little flour to round patties larger than the width of the bread rolls.
3. Brush a large non-stick pan with oil and cook patties for 5-10 minutes on each side until brown and cooked through.
4. 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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