Ingredients
For the Salsa Verde:
- 1 bunch of parsley, finely chopped
- 4 tbsp capers, finely chopped
- 2 garlic cloves, minced
- Juice of 1/2 lemon
- 75 ml olive oil
- Pinch of salt
For the Chicken Burgers:
- 500 g chicken mince
- 4 tbsp prepared salsa verde
- Olive oil, for frying
- Salt, to taste
For the Yogurt Slaw:
- 1 sweetheart cabbage, finely grated
- 1 large raw beetroot, peeled and julienned
- 100 g Greek yogurt
- Juice of 1/2 lemon
- Pinch of salt
Instructions
- Make the salsa verde: Finely chop the parsley and capers, then mince the garlic. Combine them in a pestle and mortar with the lemon juice, a pinch of salt, and olive oil, mixing until well blended. Alternatively, pulse all ingredients in a blender until combined.
- Prepare the chicken patties: In a bowl, add the chicken mince and 4 tablespoons of the prepared salsa verde. Mix thoroughly by hand until well incorporated. Shape into four even patties and refrigerate for 15 minutes to firm up.
- Cook the patties: Heat a nonstick frying pan on medium with a drizzle of olive oil. Fry the patties for about 8-10 minutes, turning occasionally, until golden brown and cooked through. Season with salt to taste.
- Make the yogurt slaw: Using a mandolin, finely grate the cabbage. Peel the beetroot and slice it thinly with the mandolin, then stack the slices and cut into thin straw-like strips. Combine the cabbage and beetroot in a bowl.
- Prepare the dressing: Add Greek yogurt, a pinch of salt, and lemon juice to the bowl with the slaw. Stir well to combine evenly.
- Serve: Assemble the chicken burgers with a generous topping of the yogurt slaw and enjoy immediately.
Notes
- You can prepare the salsa verde in advance and store it in the fridge for up to 3 days.
- For extra flavor, consider adding a dash of smoked paprika or chili flakes to the patties.
- If you don’t have a mandolin, use a sharp knife to thinly slice the cabbage and beetroot.
- Make sure the patties are cooked through, reaching an internal temperature of 75°C (165°F) to ensure safety.
- The yogurt slaw adds a cooling element that balances the zesty salsa verde.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
