Chilli Chicken Burgers with Roasted Red Pepper and Feta

20170127_104300655_iOSI enjoy the fragrance from the basil, the saltiness from the feta and the kick from the chilli. It’s a great combination and if you like eating healthily but don’t want to sacrifice on flavour, these are for you!

Burgers are such a good weekend dinner that the whole family can enjoy. You can add all your favourite toppings and have a real treat. As we should aim to limit our red meat intake to twice a week, these burgers are a great alternative to the classis beef burger.

20170130_131130037_iOSMakes 12 burgers
  • 3 red peppers
  • ½ tbsp. oil
  • salt and pepper
  • zest and juice 1 lime
  • 1kg chicken mince
  • 1 large egg
  • 3 tbsp. or 75g oat bran
  • 100g crumbled feta
  • handful torn fresh basil
  • 1 tsp. dried chilli flakes

Handy Hints

You can’t buy chicken mince in the supermarket in the UK, so you need to pop down to your local butcher. Of course, you can do it in your blender, but I am not a big fan of watching raw meat getting liquidised.

If feta doesn’t do it for you, try another cheese, the stronger the better so you get a maximum flavour hit.

As usual my advice is to make more than you need. For one thing it is more economical of your time and energy bills, so while your oven is on, make a big batch of peppers! Also, who doesn’t love roasted peppers? They jazz up a salad when you don’t have much food in the fridge, they are great in a sandwich and are AMAZING blended into a dip.

This recipe makes 12 burgers or 36 meatballs. Wrap up the uncooked burgers in cling film and freeze in single portions.

The chilli is optional, it’s just I LOVE spice!

If you have a good non-stick frying pan you shouldn’t need to use oil, but it’s up to you.

Start Cooking

  1. Cut your peppers into small pieces and drizzle with the oil, salt and pepper and roast for 15-20 mins.
  2. Blend the cooked peppers in a small food processor or with your hand help blender and add the lime zest and juice.
  3. Chill the pepper puree in the fridge or freezer as you don’t want it to cook the mince.
  4. Add the mince to a big bowl, add the rest of your ingredients including the chilled pepper puree and mix well.
  5. To make the burgers I use a U.S ½ cup scoop to measure out the portions. I don’t tend to shape them into burgers, I just place in the frying pan and pat down quite flat. If you want thick chunky burgers, transfer to the oven after both sides have been sealed.
  6. Fry the burgers on a medium heat to stop burning, check they are cooked through and serve.
  7. If you are making meatballs, roll into 36 balls and bake in the oven for 10 mins. Then add to your sauce.

Serve Burgers with

Wholemeal thins or homemade flatbreads and salad or Chinese leaves, little gem, cos or romaine lettuce in place of the bread.

Serve Meatballs with

A tomato sauce with linguine or carrot and courgette spaghetti.

Nutritional Information per burger or 3 meatballs
Kcals: 132
Total Fat: 4.1g
Saturated Fat: 1.9g
Total Carbs: 4g
Protein: 21.8g