6 servings • 45 minutes

Ingredients

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• 1 tbsp Extra Virgin Olive Oil
• 1 Red capsicum (diced)
• 1/2 Red Onion (diced)
• 4 cups Baby Spinach
• 1 cup Breadcrumbs
• 450 grams Lean Chicken Mince
• 1/2 cup Black Olives (chopped)
• 1/2 cup Feta Cheese (crumbled)
• 1/2 Cucumber (diced)
• Salt & Black Pepper (to taste)
• 4 cups Mixed Greens

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Directions

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1. Heat olive oil in a large frying pan over medium heat.
2. Add half of the capsicum and half of the red onion to the pan. Saute for about 5 minutes or until onion is translucent.
3. Add baby spinach and stir just until wilted. Remove from heat and set aside to cool.
4. Add breadcrumbs, chicken mince, half of the black olives and half of the feta
   cheese to a mixing bowl. Now add in the sautéed vegetables. Mix well.
5. Form the mixture into even patties and place on a baking sheet. Transfer to the fridge
   until ready to grill.
6. Meanwhile, make the Greek salad in a bowl by combining the remaining capsicum red onion, black olives, feta cheese and cucumber. Drizzle with a splash of extra virgin olive oil and season with sea salt and pepper to taste. Set aside.
7. Panfry burgers for about 7 to 8 minutes per side or until burger is cooked through.
8. Place burger over a bed of greens and top with the Greek salad. Enjoy!

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Notes

Serving suggestion: Serve with tzatziki or hummus. Serve burgers in a bun, lettuce wrap or in a pita bread.