Aussie chicken burgers with pineapple, rocket and beetroot salsa
Please log in to save or rate.
Time to make:
$4.25 per serve
(at time of publication)
Full ingredients list:
2 x 250g chicken breast fillets, halved horizontally
4 wholegrain bread rolls, halved
150g pre-cooked peeled beetroot, finely diced (see tip)
1 tablespoon finely chopped chives
2 teaspoons olive oil
2 teaspoons white balsamic vinegar
30g reduced-fat feta, crumbled
1/3 cup reduced-fat tzatziki
60g baby rocket
225g can pineapple slices in juice, drained
2 medium carrots, peeled, cut into long strips
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat a barbecue hotplate or chargrill pan to medium-high heat. Spray the chicken and the cut side of bread rolls lightly with olive oil. Grill the chicken fillets for 3–4 minutes on each side, or until golden and cooked through. Grill the cut side of the bread rolls for 1–2 minutes, or until bread is lightly charred.
Step 2Meanwhile, combine beetroot, chopped chives, oil, vinegar and crumbled feta in a medium bowl.
Step 3To serve, spread 1 tablespoon of tzatziki over each bread roll base. Top the rolls with rocket, a piece of chicken, pineapple, carrot and the beetroot salsa. Top each with a roll lid and serve.
You can find precooked peeled beetroot in the chilled bagged salad aisle of most supermarkets.
About this recipe
First published: February 2018