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£3.75Price per unit
£7.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Rinse the quinoa and add to a saucepan with a pinch of salt, then cover with plenty of cold water. Bring to the boil and simmer briskly for about 20 minutes or until tender. Drain well and spread over a plate to cool.
Use a box grater to coarsely grate ½ the onion into a large mixing bowl. Add the chicken mince, chicken seasoning, salt and cooled quinoa. Season, mix thoroughly and shape into 4 even, large patties. Heat the oil in a large nonstick frying pan over a medium-high heat. Fry the burgers for 5-7 minutes on each side or until completely cooked through, no pink meat remains and the juices run clear.
Meanwhile, mix the mayonnaise and lime juice in a mixing bowl; season. Slice the remaining ½ onion and add to the mayo mixture with the cabbage and carrot; toss together well. Split open the buns and place a pile of the slaw on the bottom bun. Add a burger and some slices of tomato. Spread a little mayonnaise over the insides of the bun tops, if liked, and place on top.
Hands-on prep
Use wet hands when shaping the burgers to prevent the mixture from sticking.
Typical values per serving when made using specific products in recipe
Energy | 2,319kJ/ 554kcals |
---|---|
Fat | 27g |
Saturated Fat | 4.1g |
Carbohydrates | 41g |
Sugars | 12.1g |
Fibre | 5.9g |
Protein | 33g |
Salt | 2.2g |
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