Proof that you can enjoy ‘fast food’ without the usual heavy dose of saturated fat and salt. These protein-packed burgers are a great way to use up the remains of a roast chicken. Enjoy them with a simple side of salad or homemade coleslaw, or serve them in a bun for a more traditional burger.
PREP TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
• 450g roasted chicken
• 200g canned chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 1 garlic clove, roughly chopped
• 2 teaspoons finely chopped fresh sage
• 175g wholemeal breadcrumbs
• 1 egg, beaten
• salt and ground black pepper
• brioche or soft wholemeal bun, to serve
• Put the chicken, chickpeas, onion and garlic in a food processor or mincer and mince to combine. Alternatively, chop finely and mash together with a fork, or put the ingredients in a clean plastic bag, tied the end, then put on a hard surface and hit with a rolling pin until mashed together.
• Put the mixture in a bowl, add the sage, 50g of the breadcrumbs and enough of the egg to bind the mince without it becoming too sloppy. Season to taste.
• Spread the remaining breadcrumbs on a large baking sheet and, taking a handful of mixture at a time, form a ball, then roll in the breadcrumbs until completely coated. Grill until the coating turns golden brown. Serve immediately in a bun or with salad.
• Try replacing the chickpeas with broad beans or canned beans such as haricot, butter or borlotti.
• The burgers can also be made with other roasted meats, such as ham, pork or beef.