I came across this recipe while at the opening night of Castle Towers foodie endeavour, The Cooking School. This is such an easy recipe to whip up; I watched the chef make this from start to finish in around 20 minutes. These burgers would be perfect for a mid-week marvel, as they’re so simple to make and with all the yummy ingredients — like curry powder, ginger and garlic — they’re sure to spice up your dinners and leave everyone with a smile on their faces. Plus, with such fresh, natural ingredients, they are a healthy way to enjoy burgers too! Bon appetit!Cookingschool.1 Cookingschool.2

Mini Lime and Coriander Chicken Burgers
Yields 12
A mid-week marvel, easy to prepare and when you're finished will wow the whole family!
Print
191 calories
22 g
16 g
7 g
11 g
1 g
86 g
340 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
86g
Yields
12
Amount Per Serving
Calories 191
Calories from Fat 60
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 16mg
5%
Sodium 340mg
14%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
5%
Sugars 1g
Protein 11g
Vitamin A
1%
Vitamin C
2%
Calcium
3%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 x 220g chicken breast fillets, trimmed, coarsely chopped
  2. 3 garlic cloves, coarsely chopped
  3. 1 tbsp finely grated ginger
  4. 1.5 tsp mild curry powder
  5. 2 green shallots, coarsely chopped
  6. 1/3 cup of fresh coriander leaves
  7. 1 tbsp olive oil
  8. 1/2 whole-egg mayonnaise
  9. 2 tsp finely grated lime rind
  10. 2 tbsp lime juice
  11. 12 mini panini or brioche bread rolls, split
  12. 50g baby beetroot leaves
Instructions
  1. Process chicken, garlic, ginger, curry powder, shallots and coriander until combined. Season. Using 1 slightly heaped tablespoon mixture at a time, form into 12 even patties. Flatten slightly.
  2. Heat oil in a large frying pan over medium-high heat. Cook patties for 3 minutes each side or until browned and cooked through.
  3. Meanwhile, combine mayonnaise, rind and juice in a small bowl (if mixture is a little thick, add a touch of water and stir to combine). Season to taste.
  4. Spread roll bases with 1/3 of the mayonnaise. Top with beetroot leaves and patties. Top with remaining mayonnaise and roll tops. Serve.
beta
calories
191
fat
7g
protein
11g
carbs
22g
more
I Ate My Way Through http://www.iatemywaythrough.com/

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Cookingschool4
The Cooking School runs from Monday 13 March to Sunday 7 May at Centre Court, Level 2, Castle Towers. Registration is essential. For more information, go to castletowers.com.au

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Erin-Rose is a foodie plagued with the travel bug. When she isn’t trawling though travel and food Instagram feeds, she’s out and about with friends trying to find the best food in new places and familiar haunts. The local food markets for some cheap street eats usually being her main choice, followed by some cheesecake. When she isn’t catching up with friends over a glass of wine (or three), she’s working at her hospitality job or reading a good book. Fresh out of a double degree in Media & Communications and International Relations, her future goal is to eat her way around the world while soaking up as much culture and adventure as she can.