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Serving-size is a important factor in your daily diet . You should compare the amount of that food that you normally eat into the serving size recorded on the tag. Eating significant portions or portions may result in weight gain.

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How to make Chicken and grilled vegetable burgers

Yield = 4
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 2 (about 500g) single chicken breast fillets, coarsely chopped
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 1 egg, lightly whisked
  • 2 teaspoons Cajun seasoning
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh thyme
  • 2 red capsicums, quartered, deseeded
  • Olive oil, to grease
  • 1 large (about 600g) eggplant, sliced crossways
  • 4 crusty white bread rolls, split
  • 85g (1/3 cup) reduced-fat hummus
  • 150g mixed green salad leaves

Method

  • Step 1 Place chicken, breadcrumbs, egg, Cajun seasoning, garlic, oregano and thyme in the bowl of a food processor and process until well combined. Divide the chicken mixture into 4 equal portions and shape into 8cm patties. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to chill.
  • Step 2 Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 10 minutes (this will help lift the skin). Peel capsicum.
  • Step 3 Brush a barbecue grill or chargrill pan with oil to lightly grease. Preheat on high. Add eggplant and cook for 2 minutes each side or until tender. Transfer to a plate. Add chicken patties and cook for 5 minutes each side or until cooked through.
  • Step 4 Divide bread-roll bases among serving plates and spread with hummus. Top with eggplant, chicken patties, capsicum, salad leaves and remaining rolls. Serve immediately.