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🍽️ Crispy Chicken Vegetable Burgers with Rolls

485 kcal · 30 min · 4 servings

Ingredients

• 1 small red bell pepper
• 2 spring onions
• 1 can corn (approx. 100 g drained weight)
• 250 g chicken breast fillet
• 1 tsp salt
• 1 pinch pepper
• 1 pinch cayenne pepper
• 1 tsp medium-hot mustard
• 3 eggs
• 2 tbsp breadcrumbs
• 4 tbsp sunflower oil
• leaf lettuce (to taste, e.g. arugula and young spinach)
• 2 rolls

Instructions

1. 1. Wash the bell pepper thoroughly and remove the inside. Cut it into very small cubes.
2. 2. Wash the spring onions and remove the ends. Finely chop the white part and cut the green part into very fine strips.
3. 3. Drain the corn in a sieve.
4. 4. Cut the chicken breast into approx. 0.5 cm large pieces.
5. 5. Set aside one third of these meat pieces.
6. 6. Finely chop the remaining part of the meat.
7. 7. Mix the minced meat pieces with the larger meat pieces, the bell pepper cubes, the spring onions, and the corn.
8. 8. Season the mixture with salt, pepper, cayenne pepper, and mustard.
9. 9. Add the eggs and the breadcrumbs.
10. 10. Lightly moisten your hands with flour.
11. 11. Form eight patties from the mixture.
12. 12. Heat the oil in a pan.
13. 13. Fry the patties on both sides over medium heat.
14. 14. Fry each side for 8 to 10 minutes.
15. 15. Fry them until they are crispy brown and cooked through.
16. 16. Wash the salad thoroughly.
17. 17. Spin the salad dry.
18. 18. Halve the rolls.
19. 19. Toast the roll halves in the toaster or in the pan.
20. 20. Distribute the salad on the toasted roll halves.
21. 21. Place two patties on each roll.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 32 g