Experiment with the sweet and savoury flavours of this chicken burger with strawberry sauce.

What You Need

3 tsp vegetable oil
1/2 medium onion, finely chopped
2 Tbsp brown sugar
2 cups strawberries, sliced
1/2 Tbsp balsamic vinegar
1/4 tsp freshly ground black pepper
1 Tbsp fresh mint, chopped
1 medium carrot, peeled
1 medium zucchini, peeled
1 lb lean ground chicken breast
1/2 cup bread crumbs
2 tsp Worcestershire sauce
1 egg, lightly beaten
1/3 cup parsley, chopped
6 flatbreads or naan
1 cup baby spinach

Method

Warm one teaspoon vegetable oil in a skillet over medium heat. Add onion and saute until soft, about four minutes. Add brown sugar and continue cooking for two minutes. Add strawberries, balsamic vinegar, and black pepper; cook for one minute. Stir in mint and remove from heat. Preheat grill to medium. Using a box grater, shred carrot and zucchini, then chop into small pieces. In a large bowl, lightly mix shredded vegetables, ground chicken, bread crumbs, Worcestershire sauce, egg, parsley, and salt and pepper to taste. Form into six patties and brush with remaining vegetable oil. Place burgers on grill and cook for four to five minutes per side or until internal temperature reaches 80°C. Meanwhile, toast bread for one to two minutes per side. Line flatbreads with spinach, add burgers, and top with strawberry sauce, then fold bread over burgers.
Makes 6 servings. Per serving: 1619kJ, 8g fat (2 g sat), 54g carbs, 7g fibre, 497mg sodium, 27g protein